Middle Eastern · Dessert
Rose Water Baked Pears
Soft, honey-glazed pear halves scented with cardamom and a whisper of rose water, baked until tender and caramelised at the edges, then finished with crunchy pistachio and a cool spoon of yogurt. A simple, fragrant dessert rooted in the Middle Eastern love of rose water, honey and stone fruit, needing little more than an oven and a few pantry staples to feel genuinely festive.
$1
10 minsPrep
28 minsCook
43 minsTotal
EasyLevel
Nutrition per serving
173Calories
3.1gProtein
7.7gFat
26gCarbs
19.1gSugar
3.9gFiber
39mgSodium
12mgChol
3.4gSat Fat
211mgPotassium
36mgCalcium
0.5mgIron
0.1mcgVitamin B12
4.8mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Moscato d'Asti
local
Turkish Coffee
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 190°C (375°F).
2
Halve and core the 200g pear, then place the halves cut-side up in 2 small baking dishes or ramekins.
3
Melt the 10g butter and stir in the 20g honey and 1g ground cardamom until combined.
4
Spoon the honey-butter mixture generously over the pear halves, coating the cut surfaces.
5
Add a splash of water to the base of each dish to stop the honey catching, then transfer to the baking sheet.
6
Bake for 25-30 minutes, basting once halfway through, until the pears are tender when pierced with a knife and the tops are lightly caramelised.
7
Remove from the oven and let rest for 5 minutes.
8
Scatter the 12g chopped pistachio over the warm pears and add a dollop of the 30g Greek yogurt to each dish just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 200g200g Pear, halved and cored,
- 20g20g Honey,
- 10g10g Butter, melted,
- 1g1g Cardamom, ground,
- 12g12g Pistachio, roughly chopped, 1
- 30g30g Greek Yogurt, 1
