CASTELLO CHEESE

CHB Mail - - Bite -

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.

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