Pears roasted with dessert wine, honey and pine nuts
Could this recipe be any easier? So simple, seasonal and delicious. Served on lovely china it looks as good as it tastes.
Juice of 1 lemon
6 smallish Conference pears, just about ripe
1 1/2 oz/40g unsalted butter
2 tablespoons of soft honey
4-5 oz/125ml good dessert wine (e.g. Sauternes or orange Muscat)
1 1/2 ox/35g pine nuts
1 dessertspoon soft light brown sugar
60z/150ml double cream
2 teaspoons vanilla sugar
Pre heat oven 190ºC (375ºF) Gas mark 5
- Peel the pears and split them in half lengthways. Cut away the core and put them into the strained lemon juice to stop them discolouring.
- Then place them cut side upwards in a baking dish and put a knob of butter in the middle of each half. Drizzle over the honey, the rest of the lemon juice and the dessert wine.
- Put the pears in the pre-heated oven for about 1 hour until they are nicely soft. Let them cool for quarter of an hour or so.
- Lightly toast the pine nuts in a shallow pan then add the castor sugar and caramelize. Watch them like a hawk! Be warned checking emails and toasting pinenuts = pinenut burnt disaster.
- Warm the double cream then sweeten it with the vanilla sugar if you like. Arrange two pieces of pear per plate then sprinkle over some of the pine nuts and pour on some sweetened cream. Serve straight away. Fabulous!