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.
Serves4
CourseDessert
Prepare20 mins
Cook40 mins
Total time1 hr
Ingredients
4 conference pears, large and ripe
1 lemon, 1 strip of pared zest and 2 tbsp of juice
4 tbsp clear honey
30g unsalted butter
4 rosemary sprigs, plus extra to garnish
30g pine nuts
4 tbsp Greek yogurt
Method
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.
