Honey-roasted fruits with rosemary and pear rosti

Preparation info

  • Serve


    • Difficulty


Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

  • About

This is an ideal fruit dessert for the colder months. The fruits absorb the flavours of honey and rosemary as they cook, giving off a wonderful aroma which pervades the room. Serve with some crème fraîche mixed with some fresh vanilla seeds or extract.


For the Pear Rosti

  • 2 pears
  • 50 ml maple syrup
  • 2 egg yolks


For the pear rosti, peel the pears, remove the cores and grate them coarsely. Dry in a cloth to squeeze out all the juice. Place in a bowl and add the syrup, egg yolks and ground semolina to the pear. Mix well together and shape into four flat cakes. Melt the butter and fry the rosti until golden on both sides. Keep warm.

In a small frying pan, heat the sugar with