Caramel pears & peanut praline

Published: November 21, 2025 by Taste of France Editors

This delicious dessert from Cédric Coulaut, chef at the Meukow Cognac house, is an elegant ode to autumn and looks super stylish while being surprisingly simple to prepare

Caramel pears & peanut praline

4 pears (Comice or Conference)
1.5 l water
150 g honey
100 g caster sugar
1 tbsp water
200 g shelled and shelled peanuts (unsalted)
100 g caster sugar
400 ml single cream

Start by poaching the pears. Bring the 1.5 1 of water and honey to the boil. Meanwhile, peel the pears.
Carefully submerge the pears into the boiling syrup and cook over a low heat for 10 minutes, then turn off the heat, cover with a lid and leave to cook as it cools.
Once cool, using a small melon baller, scoop out the cores from the underside and set aside in a cool place.
To make the peanut praline, pour the caster sugar, water and peanuts into a large frying pan. Heat over a low heat and stir with a wooden spoon. When the peanuts begin to caramelise, leave to cool on a baking tray lined with baking paper.
Coarsely crush a quarter of the peanuts for decoration using a rolling pin.
Place the rest of the peanuts in the bowl of a blender and blend on high speed for around 3 minutes, until the mixture is smooth and semi-liquid. Leave to rest.
For the caramel sauce, in a small thick-bottomed saucepan, melt the sugar over dry heat until it forms a caramel. Once the caramel is brown and starts to foam slightly and smoke, gradually add the cream to soften it. Continue cooking over a low heat, whisking occasionally until the caramel has completely dissolved. Leave to cool and set aside in a cool place.
To serve, drain the poached pears (keep the syrup for future use). Using a teaspoon, fill the pears from underneath with the peanut praline. Place a pear on each plate, drizzle with the caramel sauce and add the remaining crushed and caramelised peanuts on top.

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