Pear and honey en papillote

So you have all this wonderful honey and then you start to think about things you can do with it.  I mean things more sophisticated than licking it off your fingers.  What follows is one of my favourite recipes with honey; I love it because of the frisson of drama as it comes out of the oven, and also because it’s just so easy.

For each person you’re making it for you need baking parchment (something like 30cm x 30cm), a piece of cotton string, a pear, some honey, some spirits such as raki (this is a spirit made in Kosovo usually from grapes or plums, but also very deliciously from quinces, for example.  Grappa or calvados or anything similar would work) and whatever spices you’re tempted by.  Cinnamon goes very well.

Peel each pear and cut the bottom so it sits in the middle of a square of baking parchment. Drizzle honey over the outside of each pear and douse with a few tablespoons of raki or other spirits.  Sprinkle with cinnamon or other spices.

Bring the corners of the baking parchment together over each pear and tie a knot around the parchment at the stalk.  This should make a fancy looking (and watertight) parcel with a flared top.

Put in the oven and bake until the pear is soft. Take out of the oven with a fanfare, and allow people to unwrap their own parcel on their plate. Serve with ice-cream or creme fraiche.

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3 Responses to Pear and honey en papillote

  1. Pingback: Decani monastery honey | One hundred days of honey

  2. Pingback: Raspberry blossom honey from Romania | One hundred days of honey

  3. Pingback: The ten best recipes to make with honey? | One hundred days of honey

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