| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Antony’s, Morocco |
1 |
servings |
INGREDIENTS
| 2 |
|
Heaped tbsp honey |
| 1 |
|
Lemon; juice of |
| 250 |
ml |
Water |
| 1 |
|
Stock cinnamon |
|
|
Rosewater |
| 1 |
|
Sprig rosemary |
| 2 |
|
Cloves |
| 1/4 |
ts |
Saffron strands |
| 4 |
|
Firm pears; peeled and stalks |
|
|
; still intact |
INSTRUCTIONS
Put the honey and lemon juice in a heavy-bottomed saucepan into which the
pears will fit standing up and place over a moderate heat. Stir until the
honey has melted then add the water and spices.
Keep stirring until the liquid comes to the boil then turn down the heat
and leave to simmer for 5 minutes.
Now add the pears, rosemary and rosewater and simmer for 20 minutes,
turning carefully halfway through the basting the pears regularly with the
sauce. Leave the pears to cool in the syrup before serving.
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