200 gm honey
Juice and thinly peeled rind of 1 orange and 1 lemon
1 vanilla bean, split and seeds scraped
4 beurre bosc pears, unpeeled, halved, cores removed with a melon-baller
2 tsp orange-blossom water, or to taste
To serve: thick plain yoghurt and chopped pistachios
Preheat oven to 200C. Simmer honey, juices, rinds, and vanilla bean and seeds in a small saucepan over medium heat until reduced to a light syrup (8-10 minutes). Place pears, cut-side up in a roasting pan large enough to fit pears snugly. Pour over honey mixture and roast, basting occasionally, until tender and beginning to caramelise (20-25 minutes). Remove pears from pan, stir through orange-blossom water and serve pears and syrup with yoghurt and pistachios.
Recipe : Gourmet Traveller