Rosemary Honey Poached Pears

Thyme Honey - In a clean and dry bottle, add the thyme and pour the honey in. Close the bottle and store it in a cool dry place for a couple of days.

I stored mine for 2 days and the flavor was quite distinct. But if you haven’t prepared this beforehand. You can always add thyme and honey separately.

Rosemary- Honey Poached Pears - Using a peeler, peel the pears leaving the stalk on. You can either do whole pears or half pears. If you are doing half pears, then cut them straight down the middle. Using a melon baller, core the seeded area

In a heavy bottomed pan, add the sugar, honey, lemon juice/ lemon slices, water and rosemary. Let it rest for 5 minutes.

Add the pears, cook it on low heat until the pears are soft but firm. Once the pears are cooked, take them out of and keep aside.

Let the liquid cook until it reduces to half and becomes a syrup. This is the syrup that you will use to drizzle on the pears at the end

Oat Thyme ˙Honey Crumble - Preheat the oven to 200 degrees Celsius. In a bowl, add the flour, rolled oats and brown sugar. Mix thoroughly.

Add the chilled butter and crumble with your fingers until completely mixed with the other ingredients. Add the thyme honey or thyme and honey in the mixture.

Mix well and try not to eat before you finish the dessert. On a parchment sheet, spread the oats mix and bake until golden brown.

Once baked, take it out of the oven and let it cool. Crumble the baked oat crumble into small crunchy bits.

Lemon Cream - In a chilled bowl, whip the heavy cream until peaks are formed. Add the icing sugar and whip for a couple of minutes.

Fold the lemon zest and lemon juice into the cream. This lemon cream gives a fresh hint to the palate when you have the dessert.

Assembly - On a dessert plate/ bowl, add the crumble as a base. Place the pears on top of the crumble. Add a dollop of lemon cream to the plate and drizzle everything with a tablespoon or two of the rosemary honey syrup.