Burnt Pears

Preparation info

  • Difficulty


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By James Viles

Published 2016

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  • 4 local pears
  • 100 g ( oz) honey


Peel the pears, keeping all the peelings. Use a small knife to remove the flesh from the cores, keeping the flesh for the pear paste, left. Stir the honey into 300 ml (10½ fl oz) water in a saucepan, add the pear cores and poach for 45 minutes over low heat, ensuring the cores still have some resistance.

Meanwhile, if you can, make a small fire. Lift out the pear cores from the saucepan (keeping the liquid) and once gentle coals have appeared put the cores in the fire and char evenly until black. Remove any ash from the pear cores and put in a dehydrator for 1 hour on 90°C (194°F).

Put the pear peelings into the poaching liquid in the saucepan and simmer until the skins are translucent. Strain the liquid and keep it in the saucepan to use in the pear paste, right.

Arrange the peelings, flat, skin side up, on a baking tray and dehydrate these at 65°C (149°F) for 4 hours.