These baked pears are glazed with honey and flavoured with rosemary and lemon juice. The toasted pine nuts add a cruch and yogurt cools the warm pears.
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Preheat the oven to 180°C, gas mark 4. Peel and core the pears and cut a slice from the base so they sit upright. Rub each with 1 tsp lemon juice to prevent browning, then stand up in a dish small enough to fit them snugly. Drizzle with 2 tbsp honey, dot with 20g butter, tuck the rosemary sprigs and pared lemon zest around them and finish with the remaining lemon juice and 1 tbsp water. Cover with foil and bake for 30-35 minutes, until the pears are soft, but still hold their shape; set aside.
Melt the remaining 10g butter in a frying pan set over a low heat. Gently fry the pine nuts, stirring often, until deep golden. Drain on kitchen paper. Put the pears in serving bowls and drizzle over the remaining 2 tbsp honey and juices from the tin. Scatter over the pine nuts and serve with a spoonful of Greek yogurt, plus fresh sprigs of rosemary, if liked.
Typical values per serving when made using specific products in recipe
Energy | 1,434kJ/ 342kcals |
|---|---|
Fat | 15.1g |
Saturated Fat | 6.4g |
Carbohydrates | 48.4g |
Sugars | 48.2g |
Fibre | 4.3g |
Protein | 3.1g |
Salt | 0.1g |
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