CASTELLO DOUBLE CREAM CHILLI & ROASTED FENNEL PEARS
■ 150g Castello Creamy White chili cut into small triangles
■ 4 firm pears, peeled and cut in half
■ 100g sugar
■ 1 Tbsp honey
■ 1⁄2 cup white wine vinegar
■ 1 Tbsp fennel seeds
■ 1⁄2 tsp sea salt
■ Focaccia bread
■ Garnish: Roasted and salted almonds
Preheat oven to 200C. Bring a pot of water to boil. Let the pears simmer for about 6 minutes. Remove the pears and let them drain. Add pears, sugar, honey, vinegar, fennel seeds and sea salt to a bowl. Mix it all together and spread the mixture in an ovenproof dish. Cover the dish with silver foil and bake for about 20 minutes or until just tender.
Remove the silver foil and brush the mixture onto the pears once again — grate for another 25-30 minutes until the pears are golden. Serve the pears with a little pickle, cheese and focaccia.