Roasted Pears with Persian Feta, Walnuts and Hot Honey

Name: Roasted Pears with Persian Feta, Walnuts and Hot Honey
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Middle Eastern
Ingredients: 4 pieces Packham Pear (4 Packham pears); 2 tbsp Butter (2 tbsp Pure Valley salted butter); 8 sprig Rosemary (8 small sprigs of rosemary); 180 g Persian Feta (180g Emporium Selection Persian Fetta, drained); 40 g Walnuts (40g Oh So Natural Wholefoods natural walnuts, toasted and chopped); 100 g Honey (100g Bramwells Australian honey); 2 tsp Apple Cider Vinegar (2 tsp Oh So Natural organic apple cider vinegar); 0 pieces Red Pepper Flakes (Large pinch Stonemill chilli flakes)

Pears are roasted with rosemary and topped with Persian feta, then served with a warm honey and chilli drizzle and toasted walnuts.

45 minMiddle Eastern

Servings4

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Pescatarian
Halal

Steps

1Preheat oven to 200°C.
2Halve the pears and use a small knife or melon baller to remove the core.
3Place a heavy-based, ovenproof frying pan over a medium-high heat and add the butter.
4Fry the pears, cut-side down for 3 minutes or until coloured. Turn them over and repeat on the other side.
5Arrange pears cut-side up, season well and bake for 15 minutes or until tender.
6Place a sprig of rosemary in each pear and crumble the fetta on top.
7Bake for 10 minutes or until cheese is lightly browned. Remove pears from oven.
8Make the hot honey by placing the honey, vinegar and chilli flakes together in a small saucepan over a medium heat.
9Stir well until warm, then set aside.
10Arrange warm pears on a platter. Drizzle with hot honey and sprinkle with walnuts.
11Option: Use white wine vinegar instead of apple cider vinegar. Use more or less chilli, depending on your tolerance.