Caramelised Pears

• 700g pears, cored and finely chopped
• 4 medium onions, finely chopped
• 1 small green pepper, de-seeded and chopped
• 1 small red pepper, de-seeded and chopped
• 4-5 medium-sized ripe tomatoes, diced
• 2 cups Chelsea Organic Raw Sugar
• 1 ½ tsp salt
• ¼ tsp ground cloves
• Good pinch cayenne pepper
• 2-3 cloves garlic, crushed (1 tsp)
• 450ml malt vinegar

• 1 egg
• ⅓ cup Chelsea Soft Brown Sugar
• 95g butter
• ⅓ cup Chelsea Golden Syrup
• 1 ¼ cups self-raising flour
• 1 tsp baking soda
• 2 tsp ground ginger
• ½ tsp ground nutmeg
• 1 tsp cinnamon
• ½ cup boiling water
• 1 small tin pears, drained thoroughly
• Extra Golden Syrup for drizzling

• 1.2kg ripe pears
• Juice of 2 large lemons
• 1kg Chelsea Jam Setting Sugar
• ¼ teaspoon ground cloves
• ¼ teaspoon ground cinnamon

• 2 cups flour
• 4 tsp baking powder
• ¾ cup Chelsea Raw Sugar
• 410g pear quarters in fruit juice, drained
• 2 eggs
• 1 cup milk
• 1 tsp vanilla essence
• 100g butter, melted

Topping

• 3 Tbsp Chelsea Raw Sugar
• 2 Tbsp oats

Fruit mixture

• 6 large sized pears, peeled & cored
• 2 tablespoons Chelsea Soft Brown Sugar
• 1 punnet strawberries, halved

Crumble

• 100g butter
• 2 tablespoons Chelsea Golden Syrup
• ½ cup rolled oats
• ⅓ cup Chelsea Soft Brown Sugar
• ¾ cup plain flour
• ½ cup shredded coconut
• ½ cup flaked almonds

• 60g butter
• 4 medium Granny Smith apples, cored and thickly sliced
• ⅓ cup Chelsea Golden Syrup (Tin)
• 2 tsp lemon juice
• 8 waffles, toasted
• 4 scoops of vanilla ice cream

• 20g butter, melted
• ¼ cup Chelsea Soft Brown Sugar
• 1 Tbsp Chelsea Blackstrap Molasses
• 2 firm ripe pears, peeled and sliced into 8's
• 2 cups self-raising flour
• 1 tsp baking soda
• 2 eggs
• 1 cup milk
• ½ cup Chelsea Soft Brown Sugar
• ⅓ cup Chelsea Blackstrap Molasses
• ½ cup plain oil
• 2 tsp ground ginger

• 2 cups milk
• ½ cup short grain rice
• ¼ cup Chelsea Coffee Sugar Crystals
• 425g tin pear halves, drained
• About 50g grapes
• ¼ cup apricot jam

• 30g butter
• ½ cup (110g) Chelsea Raw Caster Sugar
• 4 firm pears, peeled, halved and cored
• thick strip of orange rind
• ½ cup (125ml) orange juice
• 1 tbsp lemon juice
• ¼ (60ml) cup water
• mascarpone cream, to serve
• 8 biscuits, crushed, to serve

• 5g butter
• 3 pears, peeled and sliced
• 1 tablespoon Chelsea Raw Sugar
• ¼ cup currants
• 4 sheets filo pastry
• 50g melted butter, extra
• 1 tablespoon ground almonds
• 1 tablespoon flaked almonds, optional

Vanilla custard

• 2 tablespoons custard powder
• 1 tablespoon extra Chelsea Raw Sugar
• 1 cup milk
• 2 tablespoons butter
• ½ teaspoon vanilla essence

Syrup

• 80g butter
• ¾ cup Chelsea Soft Brown Sugar
• ¼ cup Chelsea Golden Syrup
• 2 tbs orange juice

Cake

• 3 firm pears, peeled, halved and cored
• 125g butter, diced and softened
• ¾ cup Chelsea Caster Sugar
• 2 extra large eggs
• 1½ cups self-raising flour
• 1 cup almond meal
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• ⅓ cup milk

• 250ml marsala (can also use grape juice or brandy)
• 100g + 3 tbsp Chelsea Caster Sugar
• 1 cup water
• 1 tsp vanilla bean paste
• 4 firm pears, peeled, cored and cut into eighths
• 500g mascarpone cheese
• 1 ½- 2 cups Greek yoghurt
• 30 (300g) sponge finger biscuits
• 1 ½ cups strong espresso coffee
• Cocoa powder, dusted, grated dark chocolate, and toasted hazelnuts, chopped (optional), to serve

• 6-8 ripe pears peeled but left whole with stalks intact
• 4 ½ cups approx apple juice
• 6 egg whites
• 2 cups Chelsea Caster Sugar

• 3 Tablespoons Chelsea Soft Brown Sugar
• 60g Butter
• 3 Tablespoons pecan or walnuts, chopped
• 3 Ripe pears (or use canned pear halves)
• 1 Tablespoon Sour cream
• 3 Tablespoons Shredded Coconut
• Yoghurt or Ice cream to serve

• 3 large pears, peeled & cheeks removed
• 150g butter, chopped
• 1 cup firmly packed (200g) Chelsea Brown Sugar
• ½ cup (125ml) Chelsea Treacle
• ½ cup (125ml) milk
• ½ cup (125ml) Chelsea Golden Syrup
• 3 eggs, lightly whisked
• 1½ cups (225g) plain flour
• ¾ tsp bicarbonate of soda
• 2 tsps ground ginger
• 1 tsp mixed spice
• 1 tsp ground cinnamon
• 200ml double cream, to serve
• ½ cup (125ml) Chelsea Golden Syrup, extra for drizzling

• 250g Shortcrust Pastry
• 250g Apple Puree
• 4 Pears
• Juice of Half Lemon
• Chelsea Caster Sugar
• ½ Cup Apple and Blackberry Jelly 

• 3 ripe pears, peeled, cored, sliced
• 1 tbsp freshly squeezed lemon juice
• 1 tbsp Chelsea Raw Sugar
• 1 cup fresh or frozen raspberries

Crumble

• ½ cup rolled oats
• 1 tbsp Chelsea Raw Sugar
• 1 tbsp wholemeal plain flour
• 1 tsp ground cinnamon
• 10g 40% reduced-fat sunflower spread, melted
• 1 tbsp 100% apple juice

• 180g butter
• ⅔ cup Chelsea Caster Sugar
• 1 teaspoon vanilla essence
• 3 eggs
• 1½ cups self raising flour, sifted
• ½ cup milk
• ½ cup almond meal
• 1 large pear, peeled
• ½ cup Chelsea Demerara Sugar
• 2 teaspoons ground cinnamon
• 300ml double cream
• 2 tablespoons honey

• 6 Canned Pear Halves in Natural Juice, drained
• 12 Squares Dark Chocolate
• 2 Egg Whites
• 4 Tablespoons Chelsea Caster Sugar
• 2 Tablespoons Desiccated Coconut

• 2 Tablespoons Chelsea Golden Syrup
• 300ml Thickened Cream
• 3 Egg Yolks
• 2 Teaspoons Tia Maria
• 1 Teaspoon Vanilla Essence
• 825g Canned Pear Halves, drained
• Peanut brittle (homemade or bought), crushed

• 2 Sheets frozen Puff Pastry, defrosted
• 3 Tablespoons Chelsea White Sugar
• 3 Tablespoons Slivered Almonds
• ½ cup Cream
• 1 Tablespoon Chelsea Soft Brown Sugar
• grated zest 1 Orange
• 140g Ready-made Pear Puree

Poached Pears

• 2 pears, peeled
• 1 cup Chelsea White Sugar
• 5 cups water
• 1 vanilla bean, split and seeded

Bundts

• 1 ½ cups of plain flour
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
• ⅓ cup whole milk
• 2 eggs
• ⅓ cup plain yoghurt
• ½ cup Chelsea Soft Brown Sugar
• 50g melted butter

Topping

• 2 tsp unsalted butter, melted
• ⅓ cup Chelsea Raw Caster Sugar
• ½ tsp cinnamon

• 300g brioche, sliced
• ½ cup sultanas
• 60ml rum
• 2 pears, cored and roughly diced
• 300ml cream
• 130ml milk
• 2 eggs
• ¼ cup Chelsea Demerara Sugar,  plus 1 tbsp to sprinkle
• 1 tsp vanilla paste
• ½ tsp nutmeg, ground

• 2 sheets, frozen butter puff pastry, defrosted 
• 2 Beurré Bosc pear (brown pears) - ripe, but still firm
• 70g butter, melted and slightly cooled
• ½ cup Chelsea Icing Sugar, sifted
• 1 teaspoon cornflour, sifted
• 1¼ cups almond meal
• 1 teaspoon vanilla bean extract or essence
• 2 large eggs
• 2 tablespoons flaked almonds, lightly toasted
• 3 tablespoons Chelsea Easy Pour Syrup warmed
• whipped cream or ice cream

Base Pastry

• 230g butter
• 1 ½ cups Chelsea White Sugar
• 2 cups flour
• 2 egg yolks

Lattice Pastry

• 1 ½ cups flour
• 2 tbsp Chelsea White Sugar
• Pinch of salt
• 120g butter
• 1 egg
• 2 tbsp cold water

Pear & Peach Filling

• 2 tins quartered pears
• 3 tins peaches
• 2 bunches of basil
• ¼ cup cornflour
• ¼ cup flour
• 2 tsp vanilla extract
• ½ cup Chelsea Soft Brown Sugar
• ¼ tsp ground cloves
• Chelsea Icing Sugar to decorate
• 1 egg for egg wash
• Chelsea Caster Sugar for dipping pastry leaves