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Baked honey pears with rosemary & pine nuts
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.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
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.
Nutritional
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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