It’s Autumn here in Australia and this is a great time to be eating pears. I like pears, but I don’t eat very much of them, nor do I do a lot of baking with them. When I did my weekly grocery shopping yesterday morning I noticed that the Beurre Bosc pears were especially cheap, so I grabbed a bag of them. Surely I would be able to think of something yummy and cinnamony to make with them.
I did a search on taste.com.au for ideas and found exactly what I was looking for…
Honeyed macadamia pears with yoghurt. Oh, and my US friends, I am not misspelling the word “yoghurt”; this is just how they spell it in Australia!
The recipe sounded absolutely delicious! After a trip out again to get macadamias, I began this simple recipe and in no time at all I was enjoying this lovely sweet dish. The only thing I did wrong was letting the syrup reduce too much, so it ended up too thick.
All you need are Beurre Bosc pears, honey, cinnamon, unsalted roasted macadamias and yoghurt. A couple of notes – if you can’t find roasted macadamias, you can easily roast them yourself by placing them on a baking paper-lined baking tray at about 350F for 10 minutes or so, shaking the pan every so often, until aromatic and lightly golden. Easy. For the yoghurt, I used the most delicious brand available at my store, Gippsland yoghurt. It really is the best-tasting yoghurt.
This is so easy, you can make it in a matter of minutes, really, and it’s great for a breakfast, snack or even dessert.
- 4 firm ripe beurre bosc pears
- ⅓ cup honey
- ¾ teaspoon ground cinnamon
- 30g unsalted roasted macadamia nuts, roughly chopped
- ⅔ cup natural low-fat yoghurt
- Cut pears lengthways into 1cm-thick slices. Heat honey and cinnamon in a large frying pan over low heat. Add pears. Cook for 2 to 3 minutes each side or until tender. Remove to a plate. Cover to keep warm.
- Stir macadamia nuts into honey mixture. Cook, stirring, for 1 to 2 minutes or until syrup has reduced slightly.
- Arrange pear slices on plates. Spoon over honeyed macadamia mixture. Serve with yoghurt.