Honey-roast pears with orange-blossom and yoghurt
The pears can be prepared ahead and gently warmed just before serving.
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Serves
4
Cooking Time
Prep time 10 mins, cook 35 mins
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200 gm
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honey
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Juice and
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thinly peeled rind of 1 orange and 1 lemon
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1
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vanilla bean, split and seeds scraped
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4
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beurre bosc pears, unpeeled, halved, cores removed with a melon-baller
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2 tsp
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orange-blossom water, or to taste
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To serve:
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thick plain yoghurt and chopped pistachios
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1
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Preheat oven to 200C. Simmer honey, juices, rinds, and vanilla bean and seeds in a small saucepan over medium heat until reduced to a light syrup (8-10 minutes). Place pears, cut-side up in a roasting pan large enough to fit pears snugly. Pour over honey mixture and roast, basting occasionally, until tender and beginning to caramelise (20-25 minutes). Remove pears from pan, stir through orange-blossom water and serve pears and syrup with yoghurt and pistachios.
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This recipe is from the August 2009 issue of Australian Gourmet Traveller.
Drink Suggestion Pink moscato.
RECIPE Emma Knowles
PHOTOGRAPHY Ben Dearnley
STYLING Geraldine Munoz and Emma Knowles
DRINK SUGGESTION Max Allen