This simple dessert can be eaten warm, cold or at room temperature, and you could do far worse than serve the leftovers for breakfast.
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.
- 5 mins preparation
- 22 mins cooking
- Serves 4 - 6
Print
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
- 1Preheat 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).
- 2For spiced yoghurt, add yoghurt to a bowl and combine with cinnamon, cardamom and cloves.
- 3Serve pears with spiced yoghurt, scattered with walnuts and drizzled with pan juices.
