Pears in Honey and Vanilla – Served with Tahini and Honey Labneh

Poached pears in honey and vanilla, served with creamy labneh flavoured with tahini and honey.

(Serves 4-6)

  • 150 ml honey
  • 450 ml water
  • 6 pears, peeled, halved and cored
  • 1 vanilla pod, scraped
  • zest of 1 orange

Labneh

  • 1 kg double cream yoghurt
  • 60 ml tahini
  • 40 ml honey

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 the 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 a 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.