Roasted Pears with Persian Fetta, Walnuts and Hot Honey

How to make Roasted Pears with Persian Fetta, Walnuts and Hot Honey

Prep Time: 10 minutes        |        Cook Time: 35 minutes        |        Serves: 8

Ingredients

• 4 Packham pears
• 2 tbsp Pure Valley salted butter
• 8 small sprigs of rosemary
• 180g Emporium Selection Persian Fetta, drained
• 40g Oh So Natural Wholefoods natural walnuts, toasted and chopped

Hot honey

• 100g Bramwells Australian honey
• 2 tsp Oh So Natural organic apple cider vinegar
• Large pinch Stonemill chilli flakes

Method

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

Option: Use white wine vinegar instead of apple cider vinegar. Use more or less chilli, depending on your tolerance.