




PEARS IN HONEY AND VANILLA – SERVED WITH TAHINI AND HONEY LABNEH
(Serves 4-6)
PEARS
6 pears, peeled, halved and cored
150 ml honey
zest of 1 orange
450 ml water
1 vanilla pod, scraped
LABNEH
1 kg double cream yoghurt
60 ml tahini
40 ml honey
METHOD:
- TO MAKE THE LABNEH: Line a strainer with muslin cloth and scrape the yoghurt into the cloth.Gather the ends together and twist to secure or use string to tie it. Leave in fridge for 24-48 hours to drain.
- Mix in the tahini and honey a few hours before serving
- TO POACH THE PEARS: Combine the honey, orange zest, water and vanilla in a saucepan on medium heat and bring to the boil.Add the pears and poach for about 20 minutes until the pears are tender. Remove the pears and cook the syrup until it is thick. Cool completely
- TO SERVE:Serve the labneh and pears in pretty serving dishes and drizzle with the reduced syrup
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