I hope you will forgive my silence over the last few weeks. Writing my book has been such a huge process, one I am infinitely grateful for and throwing myself into in every way imaginable, but it leaves little time for other activities. I have spent most of the days I can remember this month floating around the kitchen, eating, writing and repeating, except for a wonderful restorative rest at rawfest… more of which to follow. It has been like a mad, crazy, cashew and kale-filled dream, but the end is in sight and I am so excited for the next stage. The publication in April seems a lifetime away and yet I know that in the way all these milestones do, it will sneak up on me with the utmost stealth and grace.
In the meantime, left with an abundance of pears after testing a recipe containing the beautiful English fruit (with their lifelong friend the walnut, and some other unexpected friends), I decided to roast the pack and give you all a warming autumnal pudding for the weekend. For while the calendar says it’s August it feels a lot like September or October to me. In fact I couldn’t be happier or more grateful to be heading off to the south of France on Sunday to catch some rays, R&R and edit my recipes with fresh eyes and some vitamin D.
So here it is: a beautiful, bright and easy recipe for saffron and honey roast pears that not only reminds me of the amazing pudding at our wedding but will cheer up even the cloudiest day. These are great on their own, with a little cardamom ice cream (…just thinking out loud) or a good dollop of Coyo and a sprinkle of coconut palm sugar.
4 or 5 ripe pears, peeled and halved
a generous pinch of saffron
1 tbsp ginger, finely minced
3 tbsp honey
3 bay leaves
Preheat the oven to 180 degrees.
In a pan, bring the water, saffron, honey, ginger and bay leaves to the boil, mix well and simmer for two minutes on a low heat.
Place the pear halves facing downwards in a ceramic baking dish, preferably so that they fit closely together thought his is not vital. Pour the mixture over them, cover with foil and bake for 35-40 minutes until soft, turning half way through. Then remove the foil and roast for another 10 minutes, until they are nice and caramelised.