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Sticky Toffee Baked Pears

Sticky Toffee Baked Pears

Serves 2 | with Salted Caramel Ricotta and Speculoos Crumb
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
490 kcal
Protein
: 
7.9g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Nuts
  • Pecan Nuts
  • Cereals containing gluten
  • Wheat
  • Pistachio nuts
  • Almonds
  • Cashew nuts
  • Sesame
  • Nuts
  • Peanut
  • Brazil nuts
  • Hazelnuts
  • Macadamia Nuts
  • May contain traces of allergens
  • Barley
  • Cereals containing gluten
  • Oats
  • Soya
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

Pear

10 grams

Unsalted Butter

(Contains: Milk)

25 grams

Pecan Nut Halves

(Contains: Nuts, Pecan Nuts May contain traces of: Pistachio nuts, Almonds, Cashew nuts, Sesame, Nuts, Peanut, Brazil nuts, Hazelnuts, Macadamia Nuts)

1 sachet(s)

Ground Cinnamon

40 grams

Salted Caramel Sauce

(Contains: Milk)

100 grams

Ricotta Cheese

(Contains: Milk)

62.5 grams

Speculoos Biscuit Crumb

(Contains: Cereals containing gluten, Wheat May contain traces of: Barley, Cereals containing gluten, Oats, Soya)

Energy (kJ)2051 kJ
Energy (kcal)490 kcal
Fat26.4 g
of which saturates11.1 g
Carbohydrate56.2 g
of which sugars31.6 g
Dietary Fibre4 g
Protein7.9 g
Salt1.5 g
Trans Fat0.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Chopping Board
•Baking Tray
•Knife
•Bowl
•Silicone Brush

Instructions

1

a) Preheat your oven to 200°C/180°C fan/gas mark 6. 

b) Halve the pears and scoop out the core and seeds with a spoon. Pop them onto a lined baking tray, cut side up.

c) Roughly chop the pecans.

d) Chop the butter into small cubes, then divide evenily over the top of the pears.

2

a) Sprinkle the cinnamon and a pinch of salt over the pears.

b) Bake the pears on the middle shelf of your oven until softened, 30-35 mins.

c) Once the pears have baked for 15 mins, remove from the oven and drizzle over half the salted caramel.

d) Return the pears to the middle shelf to bake for until tender, 15-20 mins.

3

a) While the In a small bowl, combine the ricotta and remaining salted caramel.

d) Divide the salted caramel ricotta between 2 small serving plates and spread over the plate. Divide the speculoos crumb (see ingredients for amount) onto the centre of each plate. TIP: Save the remaining speculoos crumb for another recipe.

e) Once baked, place the pears on top of the speculoos. Drizzle over the remaining salted caramel sauce and sprinkle over the pecans to finish.

Enjoy!

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