AustralianGourmetTraveller-June2018

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