Pepper-caramel roasted Pears with Labna

Preparation info
  • Serves


    • Difficulty


Appears in
A Passion for Cheese

By Paul Gayler

Published 1997

  • About

The caramel offsets the sharpness of the yoghurt cheese, resulting in a simple dessert with complex flavours. This is really quite a straightforward recipe but you need to start preparations 3-4 days in advance, in order to drain the yoghurt for the labna.


  • 250 g (9 oz, generous 1 cup) live Greek yoghurt
  • ½


Mix the Greek yoghurt with the ground cinnamon and then drain it through muslin for 3-4 days, as described in the recipe for Labna.

Preheat the oven to 180°C, 350°F, gas 4. Put the sugar in a heavy-based saucepan and leave over a low heat unti