Name: Honey and saffron roasted pears with spiced yoghurt
Prep time: 5 min
Cook time: 22 min
Total time: 27 min
Yield: 4 - 6
Ingredients: 200 gm honey; Thinly peeled rind and juice of 1 lemon; 3 cinnamon quills; Pinch of saffron threads soaked in 1 tbsp warm water; 4 beurre Bosc pears, quartered and cored; Coarsely chopped roasted walnuts, to serve; Spiced yoghurt; 300 gm Greek-style yoghurt; ¼ tsp ground cinnamon; Pinch of ground cardamom; Pinch of ground cloves

Honey and saffron roasted pears with spiced yoghurt

This simple dessert can be eaten warm, cold or at room temperature, and you could do far worse than serve the leftovers for breakfast.

Serves 4 - 6

Prep

Cook

22M

Total

27M

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This simple dessert can be eaten warm, cold or at room temperature, and you could do far worse than serve the leftovers for breakfast.

Ingredients

200 gm honey

Thinly peeled rind and juice of 1 lemon

3 cinnamon quills

Pinch of saffron threads soaked in 1 tbsp warm water

4 beurre Bosc pears, quartered and cored

Coarsely chopped roasted walnuts, to serve

Spiced yoghurt

300 gm Greek-style yoghurt

¼ tsp ground cinnamon

Pinch of ground cardamom

Pinch of ground cloves

Method

1.Preheat oven to 220°C. Add honey, lemon rind and juice, cinnamon, saffron water and pears to a roasting pan large enough to fit pears snugly in a single layer and toss to coat. Roast, basting occasionally, until pears are softened and golden (20-22 minutes).

2.For spiced yoghurt, add yoghurt to a bowl and combine with cinnamon, cardamom and cloves.

3.Serve pears with spiced yoghurt, scattered with walnuts and drizzled with pan juices.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Recipe / styling by Lisa Featherby

Ingredients

Method

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