Ingredients
• 2 Conference pears, ripe but firm, peeled, halved and cored
• 3 tbsp The Farmhouse Ivy Honey
• Juice of 1⁄2 a lemon
• 1⁄2 tsp ground cinnamon
• 1⁄4 cup walnuts, roughly chopped
• 1⁄2 cup water
Preparation
Preheat the oven to 180°C.
Arrange the pear halves cut-side up in a small baking dish.
Drizzle with the lemon juice and Ivy honey.
Sprinkle over the cinnamon and chopped walnuts.
Pour the water into the base of the baking dish.
Bake for 25–30 minutes, until the pears are tender and lightly caramelised.
During the final 10 minutes, spoon some of the honey-lemon sauce from the dish over the
pears to glaze them.
Remove from the oven and spoon over the remaining sauce before serving.
Chef’s notes
• Conference pears hold their shape beautifully when baked and soak up the honey glaze.
• Ivy honey’s naturally herbal depth pairs perfectly with warm spices and fruit.
• Serve warm with yoghurt, mascarpone, or simply on their own for a light, cosy winter
dessert.