100g honey
1 orange and 1 lemon, juice and thinly peeled rind
1 vanilla bean, split and seeds scraped
4 South African Forelle pears, unpeeled, halved, cores removed
2 tsp orange-blossom water, or to taste

To serve
Thick plain yoghurt
Chopped pistachios


Preparation time:
10 minutes

Cooking time:
35 minutes

South African Weisser Riesling (Rhine Riesling) will work well with this dish. Riesling has adapted well to South African’s soil and climate. This grape variety produces very full and flavourful wines which will develop well with bottle ageing. The wines have a honeyed spicy nose and a flowery sweetness on the palate.

Wine recommendations by Wines of South Africa


  1. Preheat the oven to 200°C. Simmer the honey, juices, rinds, vanilla bean and seeds in a small saucepan over a medium heat until reduced to a light syrup (8-10 minutes).
  2. Place the pears, cut-side up in a roasting pan large enough to fit the pears snugly. Pour over the honey mixture and roast, basting occasionally, until tender and beginning to caramelise (20-25 minutes).
  3. Remove the pears from pan, stir through the orange-blossom water and serve the pears and syrup with yoghurt and pistachios.

Related Recipes


Roasted South African Plum, Pumpkin and Lentil Korma


Peachy Plum Waffles with Chocolate Drizzle


South African Peach and Amaretto Tiramisu


South African Nectarine and Hazelnut Open-crust Pie


Mulled South African Plum Punch

There are no comments yet