Honey and basil baked pear

Honey and basil baked pear

By
From
The Herb & Flower Cookbook
Serves
4
Cooking time
20 mins

Baked apples are a staunch 1970s concoction, but just because the concept is dated, doesn’t necessarily make it wrong. Using pears and basil feels a bit more contemporary, but it doesn’t stop the dessert from feeling comfortingly familiar. You can, of course, use any dried fruit – I chose golden sultanas only because they look the prettiest. Dried cranberries are a good bet, too.

Ingredients

Quantity Ingredient
4 pears
2 tablespoons golden or normal sultanas
2 tablespoons light brown sugar
3 large basil leaves, torn
4 teaspoons runny honey
demerara sugar, for sprinkling

Method

  1. Preheat the oven to 180°C. Wash and core the pears using an apple corer so that the core is removed but the pear is left whole. Using a sharp knife, score a shallow line around the widest part of the pears. Stand the pears upright in a roasting dish.
  2. In a bowl, mix together the sultanas, brown sugar and basil, before spooning the mixture evenly down the holes in the middle of each pear. Drizzle a teaspoon of honey over the top of each and let it run down the sides. Sprinkle a bit of demerara sugar over the top and bake the fruit in the oven for 20 minutes until soft and golden. Leave the pears to cool momentarily before serving them covered in double cream or with a big spoonful of vanilla ice cream.

Substitute the basil with...

  • Thyme, oregano or rosemary.
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