HONEY ROASTED PEARS, TOASTED OATS & YOGHURT
Ingredients
200g honey
1 orange and lemon, thinly peeled rind and juice
1 vanilla bean, split and seeds scraped
4 pears, unpeeled, halved, cores removed (a melon-baller works well)
2 tsp orange blossom water, optional
100g oats,
30-50g brown sugar
Pinch cardamom
Thick Greek yoghurt to serve
1 orange and lemon, thinly peeled rind and juice
1 vanilla bean, split and seeds scraped
4 pears, unpeeled, halved, cores removed (a melon-baller works well)
2 tsp orange blossom water, optional
100g oats,
30-50g brown sugar
Pinch cardamom
Thick Greek yoghurt to serve
Method
Preheat the oven to 200C.
Simmer honey, juices, rinds and vanilla bean and seeds in a small saucepan over medium heat until reduced to a light syrup (8-10 minutes). Place pears, cut-side up in a roasting pan large enough to fit pears snugly. Pour over honey mixture and roast, basting occasionally, until tender and begin to caramelize (20-25minutes).
Meanwhile mix oats with sugar and cardamom, spread out onto a baking tray and toast until lightly golden and getting a little crunchy in places. Remove from the oven and cool.
Remove the pears from the pan, stir through the orange blossom water if using and serve the pears with a generous spoon of yoghurt and syrup drizzled over, and a scattering of toasted oats.
Simmer honey, juices, rinds and vanilla bean and seeds in a small saucepan over medium heat until reduced to a light syrup (8-10 minutes). Place pears, cut-side up in a roasting pan large enough to fit pears snugly. Pour over honey mixture and roast, basting occasionally, until tender and begin to caramelize (20-25minutes).
Meanwhile mix oats with sugar and cardamom, spread out onto a baking tray and toast until lightly golden and getting a little crunchy in places. Remove from the oven and cool.
Remove the pears from the pan, stir through the orange blossom water if using and serve the pears with a generous spoon of yoghurt and syrup drizzled over, and a scattering of toasted oats.
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