Flambéed Pear Purses with Caramel Sauce and Ganâche – Guest Post by Five Euro Food

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Flambéed Pear Purses Recipe | JustOneCookbook.com

While I’m visiting my family in Japan, I have asked several blogger friends to blog-sit for me and today’s sitter is Charles from Five Euro Food

It’s been a truly wonderful experience for me to learn new dishes and recipes from Charles.  Originally from the UK but now living in France, Charles exposed and introduced many European dishes to me that I never knew about.  It’s very exciting for me to follow his blog because I have never been to Europe and it’s always been a dream of mine.  He is a nice supportive gentleman who answers to each everyone’s questions with sincere care.  His blog is like a cozy private cooking lesson and he creates a very warm atmosphere on his blog.

Charles not only makes very budget-friendly recipes that all of us can appreciate, but his recipes are very easy to follow with step-by -step pictures and clear instructions.  Check out his Swedish Waffles and Gluten-Free Crisp Bread for example.  He pays close detail attentions to his creations which is why his recipes are all very clear and well written.  If you are a visual learner, you will love his video recipes with cool British accent. 

Now please welcome Charles with this easy and delicious French inspired dessert.


Charles @ FiveEuroFoodI’m a 29-year-old English guy, living and working in France for the past 7 years. I’ve always loved being in the kitchen – ever since making my first macaroni cheese for my family when I was about 7. I’m very honoured to be here  guest-posting for Nami today while she’s taking a well-needed vacation – I’ve been reading her site for many months now and really love the food she makes – such beautiful food and photography is always a pleasure to see. When she asked if I wanted to guest post for her I was very touched, but I just hope my dish can be as interesting, and appetizing as the wonderful things Nami normally posts herself.

I notice that it’s not so often that she posts desserts, and as I am English, I live in France, and my wife is Swedish, I had three different countries to draw inspiration from. I finally settled on something which I feel is wonderful in that it’s fast and easy to prepare, can be customized in any one of a hundred different ways and looks very impressive, plus everything sounds more fancy in French, right?!
Flambéed Pear Purses with caramel sauce and ganâche II
The dish is also cheap to prepare, which fits in nicely in the theme of my site, FiveEuroFood.com. I knew I wanted to start blogging about my kitchen adventures – I also knew I wanted to have a creative outlet and a way of slowly improving my food photography. I figured making dishes to serve two or more people, for less than the cost of one burger meal in a fast-food joint was a worthy goal and so my site started from there.

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Flambéed Pear Purses with caramel sauce and ganâche III

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Flambéed Pear Purses with Caramel Sauce and Ganâche
Prep time
Cook time
Total time
Serves: 2
For the “Purses”
  • 2 large, ripe pears
  • 3 sheets or filo pastry
  • 20g Caster Sugar
  • 20g Butter + 30g Butter for brushing
  • 3 Tbsp. Brandy
For the Caramel Sauce
  • 180g of Caster Sugar
  • 100ml Heavy Cream
  • 4 Tbsp. Butter
For the ganâche
  • 50g Dark Chocolate
  • 50ml Heavy Cream
  1. Start by peeling, coring and finely chopping the pears.
  2. Next, melt the 20g of butter in a large frying pan and add in the chopped pears and 20g of Caster Sugar. Cook through for a couple of minutes until the pear juice starts to form a nice syrup with the sugar. At this point, pour in the brandy and allow to sizzle vigorously for a couple of seconds before setting it alight with a lighter or match. Allow to burn out, shaking the pan every few seconds.
  3. Melt the remaining 30g of butter for the purses either in a pan or placing in the microwave on high power for a few seconds. Cut the filo pastry sheets in half width-ways, so you get 6 pieces. Layer them on top of each other, brushing the top of each bottom sheet with butter before placing a new sheet on top. Once all three sheets are in place, brush the top again with butter.
  4. Preheat your oven to 220 degrees Celsius and meanwhile place half of the cooked pear mixture into the centre of the pastry sheets. Bring the corners together and press gently at the top to form a small pouch or bag shape. Brush liberally again with butter and place onto a lightly greased baking sheet. Repeat the process again for the second purse and then place into the preheated oven and bake for 15-20 minutes until a rich golden brown.
  5. While the purses are baking place the sugar for the caramel sauce into a pan and melt over a medium heat, stirring all the time. When the sugar has completely melted down to a rich, brown sauce add in the cream. At this point the sauce will froth up a lot so watch out and stir well. When the bubbling has subsided add in the butter and stir until melted. Set aside and allow to cool.
  6. Next, melt the the chocolate in another pan over a medium heat, stirring all the time until completely melted. When ready, pour in the cream and stir well to blend. Place the purses onto serving dishes and serve the sauces with them. Sprinkle with a little powdered sugar if desired.


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  1. Charles I’ve never been over to your blog but will definitely stop by for a visit. Your pear purses are beautiful and make my mouth water just reading the ingredients.

    Thank you for sharing!

  2. It’s a pleasure to meet you Charles. Your dessert is gorgeous thank you so much for sharing it with us. Nami, you’ve left your blog in very capable hands.

  3. Debra Kapellakis

    mmmmm…I have only recently joined Just One Cookbook and enjoy it and wait for it. 😀
    After reading and trying to save your recipe I have also joined you. I live in Greece and have four hungry people plus myself to cook for. I am very excited to be able to make 5 Euro meals.

  4. What a great recipe. Chocolate and pears are always a winning combination. And what a pretty looking dessert. And Charles, in your photo you look very ‘Four Weddings and a Funeral’! xx

  5. Oh Charles! What a awesome dessert!!! Caramel AND chocolate?!?!! I can just see breaking into that pastry and having the pears roll around in the sauces. YUM! Love it! Great picture of you BTW! Thanks for sharing it with us!

    Nami – I agree with everything that you said about Charles and his website! I love visiting Five Euro Food and Charles! Great post you two!

  6. Such a scrumptious dessert idea! Thank you dear Nami for introducing us to Charles + his website. Off to explore his site now..

    P.S. Hope you’re having a great vacation :).

  7. Hi Nami,
    I am so happy to see Charles do a guest post here. I have recently discovered his blog and love his recipes. This looks like an awesome dessert! I have not yet worked with phyllo dough because I have heard one has to be really quick and skillful while doing so or else it can tear or dry up easily. But he really has inspired me with this post to give it a shot.
    Hope you are having a relaxed and wonderful vacation with your family. Enjoy!

  8. Congrats on your guest post, Charles! And hi to Nami, nice to meet you. Hope you have a great vacation.
    I love this recipe because I am instantly inspired to make a savoury version of it with the pears but I want to add brie and drizzle with honey. MMMMMMMM! thank you for the inspiration, yet again!

    PS. I love the easy math question instead of the usually undecipherable cat scratch letters that people put on. Thanks! :)

  9. Charles, it looks extraordinary! Beautiful photos, perfect post and a wonderful, elegant recipe! The purse looks so cute, I can imagine the “wow”s of your guests when you bring this dessert.

    • Thanks so much Sissi – It’s so simple but it looks so intricate – it’s all the delicate folds of the pastry I think trick people into thinking it’s something complicated 😀

  10. How excellent to find Charles here, Nami!!! You have the best guest posters :)

    Charles, these pear purses are stunning! Plating is gorgeous, too…like a work of art. Thanks for sharing this recipe…I’d love to give this a shot!

  11. Yay, Big Charles fan here!! and this recipe is simply gorgeous in all languages :) (my personal preference is French but the term “pear purses” is pretty cute too). The combination of pear, chocolate and cream sounds positively heavenly Charles…but, wait, I haven’t even gotten to the caramel yet… What a fabulous dessert and well-timed with the holiday weekend. This is a keeper for sure. Thank you Nami for bringing us Charles from your home today!

    • Thanks Kelly! :) These make a wonderfully easy dish to serve up to people after a holiday meal – and they’re easy to make too so they won’t take too much time away from spending time with your guests too!

  12. Welcome guest-blogger Charles. :) Thank you for sharing another lovely french dessert that would impress any dinner guest or family member. Again, something that seems complicated is transformed into simple clear steps for the novice to manage especially if the sauce and ganache are done ahead of time.

  13. Charles, that is just stunning! I have tried making phyllo purses in the past, but haven’t had good luck with getting them to stay together. Yours look absolutely delicious.

    • Thanks Cucina – the trick is making sure the pastry is sealed as quickly as possible after opening the pack, before it goes dry, and a hefty amount of butter as “glue” :)

  14. I was just going to go to work out a bit then I come here and I am mesmerized by your dessert. Right now its like a torture becauce I NEED to try your purses with the ganache and caramel sauce. How can I work out now. O.O Thanks for the great share!

  15. Wow! Charles, this dessert has my twin sister’s name all over it. She loves pear tart, and I think this is a fun and elegant twist on that. Thanks for sharing.

    • Thanks so much Shirley. I have another pear tart recipe I make sometimes with crushed walnuts in the shortcrust pastry top – you should try that, it’s delicious – walnuts and pears… yum!

  16. That looks really delicious and luxurious. Guest-postings are always nice. You get introduced to new talented bloggers and blogs this way. Nice to meet you Charles! :)

    I hope you have a great vacation, Nami!

  17. It is nice meeting you, Charles. Thank you for sharing your your delicious dessert. Thank you, Nami for introducing Charles to us and I hope you are having a wonderful time with your family in Japan.

    • Hi Biren – It took me a moment because I seemed to recognise your name from somewhere, and then I realise the previous guest post was by you! Nice to meet you too :) Thanks for your kind comment!

  18. CherylK

    What an elegant dessert. It’s just the perfect recipe to impress my guests without letting them know it was quite easy to put together! Thank you!

  19. Tobias @ T and Tea Cake

    Hi Charles! Nice to meet you, mate.
    Really appreciating the concept of your blog (and this lush recipe, of course), it is not like I was born with a silver spoon in my mouth. 😉


    • Hi Tobias – thanks for your nice comment – oh to be born with a silver spoon in my mouth (lol) 😀 – Then I could have a blog called Five Thousand Euro Food and make truffle omelettes with gold flakes 😀

  20. If I tried making even a fraction of the recipes I would love to on the 16 blogs I subscribe to, I’d be cooking day and night. But someday … it’s always a possibility.

    • Haha, I *so* know what you mean 😀 – My mind is awash with wonderful ideas from peoples’ blogs… usually, the best I can do is suddenly, mid-cooking, I’ll suddenly remember that the thing I’m about to make was made in a different way on someone’s blog, so I’ll try and reproduce that as best as I can remember from memory

  21. I love that those pears are served with a choice of chocolate or caramel! I could enjoy a bite of one alternating with the other until I ended up licking the plate :-). Fabulous!!!

  22. Hello Nami :) hope you’re having an amazing time in Japan ~ Thanks for introducing us to Charles ~ it’s lovely to see a male blogger because I’ve realised most food bloggers are females!

    Yay! A sweet dessert recipe 😀 These pear purses looks so delicious ~ Can’t wait to get my hands on some pears and make them!

    • Hi Daisy – it’s true… sometimes I feel all alone in the sea of women in the blogosphere, lol 😀 But we’re out there, in isolated pockets of cyberspace, planning and plotting to take over the internet, one dessert at a time!

  23. I’ll admit that I’m a fan of filled pastries/cakes/cookies/everything but this is lovely because it’s almost like a surprise, a delicious surprise it looks beautiful!

  24. These little bundles of pears look amazing! But what I’m really in love with is the caramel sauce. Mhmm I can imagine how good it must taste with the pears and the buttery filo pastry…

  25. Hello Nami and Charles,
    It is a pleasure to see two of my favorite bloggers working together
    This is an elegant dessert that I would love to try soon, I don’t seem to use pears enough in baking even though I love them raw

  26. Charles this is amazing. I love that they are called purses. And holy moley you need to teach my hubs how to dress. Very dapper. Off to check out your site.