• 4 pears
  • Lemon juice
  • 500g butter
  • 1 cup (250ml) icing sugar
  • 2 eggs
  • 3 cups (750ml) flour
  • 2 tbsp (30ml) lemon juice
  • 500g (2 tubs) cream cheese
  • 1 cup (250ml) castor sugar
  • 4 tsp (20ml) ground ginger
  • 1 x 290g tin NESTLÉ CREAM
  • Fresh mint leaves


  • Preheat the oven to 100˚C. Peel and slice 4 pears.
  • Make sugar syrup from equal parts water and sugar and add in a little lemon juice.
  • Boil the pears in the syrup until soft.
  • To make the crust, cream 500g butter with 1 cup (250ml) icing sugar.
  • Add 2 eggs, then fold in 3 cups (750ml) flour.
  • Allow to rest in the fridge for 30 minutes before lining a spring form tin with the crust.
  • Blend 2 tbsp (30ml) lemon juice, 500g (2 tubs) cream cheese (at room temperature) and 1 cup (250ml) castor sugar until light and smooth.
  • Add 2 eggs and 4 tsp (20ml) ground ginger, and process.
  • Add 1 x 290g tin NESTLÉ CREAM and a few drops of lemon juice to the cream cheese mixture.
  • Place the pears on the base of the crust, pour the filling over and bake for 1 hour.
  • Leave to cool overnight in the fridge.
  • Serve decorated with cumquat compote*, icing sugar and fresh mint leaves.

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