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Gourmet Traveller Signature Collection tableware by Robert Gordon

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Honey-roast pears with orange-blossom and yoghurt


The pears can be prepared ahead and gently warmed just before serving.

You'll need

200 gm honey Juice and thinly peeled rind of 1 orange and 1 lemon 1 vanilla bean, split and seeds scraped 4 beurre bosc pears, unpeeled, halved, cores removed with a melon-baller 2 tsp orange-blossom water, or to taste To serve: thick plain yoghurt and chopped pistachios

Method

  • 01
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Pink moscato.

Featured in

Aug 2009

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