Pears don’t get nearly enough attention and with these Honey Caramel Roasted Pears served with brown sugar labneh and crushed ginger biscuits, I want to give pears their delicious moment.
Roasting is a brilliant way of using fruit that is perfectly ripe or those ones that seem to never go soft. Roasting the pears turns the flesh soft and jammy, the edges caramelise and turns deep and flavourful. In this recipe I add labneh for a rich tang and crushed biscuits for texture, resulting into a delicious dessert without much fuss.
The recipe is loosely based on Ottolenghi’s roasted pear, spiced ricotta and yoghurt with crumbled biscuits. Rather than fussing with ricotta and yoghurt I strained some yoghurt for a few hours to make a soft labneh. If you can’t find labneh or don’t want to make it (here is my fool proof recipe), used the thickest and creamiest yoghurt you can find. Or creme fraiche will be delicious too.
All that is needed then is to roast the pears in the sauce that turns to a buttery honey caramel. The pears become sticky and golden, then placed on the brown sugar labneh and finished with crushed ginger biscuits for crunch. Serve in old-school ice cream coupes and you’ve got a dessert that looks like it took a lot more effort than it really did.
Not in the mood for ginger biscuits? Any biscuit such as Biscoff or amaretti or a good old butter biscuit will do the trick.
I hope you enjoy this recipe for Honey Caramel Roasted Pears. If you’ve made it, do share it with me by tagging and following @heinstirred on Instagram. It is always a treat to see the recipes made and enjoyed.
Do have a look at these recipes for some more inspiration on using pears :
Honey Caramel Roasted Pear
Ingredients
- 3 pears cored and cut in half
- 60 ml water
- 30 ml honey
- 20 g brown sugar
- 20 g butter cut into small knobs
- juice of 1 lemon
- good pinch of sea salt
- 125 ml labneh
- 30 ml brown sugar
- 2.5 ml vanilla extract
- 3 ginger biscuits
Instructions
- Preheat the oven to 200C
- Place the pears and water in a medium baking dish
- Top the pear halves with the honey, sugar, butter, lemon juice and sea salt
- Cover with foil and roast for 20 minutes
- Remove the foil and roast for a further 10 minutes until the pears are tender and the caramel has thickened. (You may need to add a bit more water)
- While the pears are roasting, stir the brown sugar and vanilla into the labneh and set aside
- Remove the pears and let them cool for a few minutes
- Divide the labneh between 4 - 6 small bowls and place the pears on top
- Drizzle with the caramel and crumble the biscuits on top
Discover more from Heinstirred
Subscribe to get the latest posts sent to your email.
