Wednesday, 30 March 2011

Honey-glazed Pears

Dinner tonight was a simple affair of sweet smoked mackerel from the fishmonger, cauliflower salad, and a rough aioli made from a small minced clove of garlic, a few tbsp of mayonnaise and a handful of finely-chopped dill. We also put together a pumpkin lasagne for later in the week, but I'll post that tomorrow!

For dessert tonight, I finally got around to using up a couple of conference pears; I had put them in the fridge as a last-ditch attempt to keep them from decomposing after they ripened spontaneously a few days ago. Luckily they were salvageable and after a quick trip in the frying pan they toasted up beautifully.


  • Two ripe conference pears
  • a thin slice of butter
  • 1 tbsp of runny honey
  • ground cinnamon

Peel and core the pears, and slice them into long finger-sized pieces. Melt the butter in a heavy-based non-stick pan over a medium heat; when it begins to froth, add the pears. Sautee each side gently for a few minutes, until the edges are golden and caramelised. Turn the heat off, and drizzle the honey into the pan. Sprinkle with the barest tough of ground cinnamon. Serve over vanilla or natural yoghurt, or with a dollop of crème fraîche.

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