6

(Nandana) #1

Honey and safron roasted


pears with spiced yoghurt


SERVES 4-6


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


200 gm honey
Thinly peeled rind and juice
of 1 lemon
3 cinnamon quills
Pinch of safron
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

1 Preheat oven to 220°C. Add
honey, lemon rind and juice,
cinnamon, safron 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.●

Quick meals

GOURMET TRAVELLER 65
Free download pdf