Honey-roast pears with orange blossom and yoghurt recipe
Roasted pears drizzled in a citrus honey marinade and finished with fresh vanilla makes the perfect posh dinner party pud.
Ingredients
- 100 g honey
- 1 lemon, juice and thinly peeled rind
- 1 orange, juice and thinly peeled rind
- 1 vanilla bean, split and seeds scraped
- 4 pears, preferably South African Forelle pears, unpeeled, halved, cored
- 2 tsp orange-blossom water, or to taste
- 3.5 oz honey
- 1 lemon, juice and thinly peeled rind
- 1 orange, juice and thinly peeled rind
- 1 vanilla bean, split and seeds scraped
- 4 pears, preferably South African Forelle pears, unpeeled, halved, cored
- 2 tsp orange-blossom water, or to taste
- 3.5 oz honey
- 1 lemon, juice and thinly peeled rind
- 1 orange, juice and thinly peeled rind
- 1 vanilla bean, split and seeds scraped
- 4 pears, preferably South African Forelle pears, unpeeled, halved, cored
- 2 tsp orange-blossom water, or to taste
- 1 cup thick plain yoghurt
- 1 handful chopped pistachios
- 1 cup thick plain yoghurt
- 1 handful chopped pistachios
- 1 cup thick plain yoghurt
- 1 handful chopped pistachios
Details
- Cuisine: South African
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 35 mins
- Serves: 4
Step-by-step
- Preheat the oven to 200C/180C fan/gas 6. Simmer the honey, juices, rinds, vanilla bean and seeds in a small saucepan over a medium heat until reduced to a light syrup (8-10 minutes).
- Place the pears, cut-side up in a roasting pan large enough to fit the pears snugly. Pour over the honey mixture and roast, basting occasionally, until tender and beginning to caramelise (20-25 minutes).
- Remove the pears from pan, stir through the orange-blossom water and serve the pears and syrup with yoghurt and pistachios.
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