We always think of sage as a flavouring for savoury dishes, but its warm, spicy fragrance can also enhance sweet dishes, particularly fruits.
Peel the pears, and cut a thin slice from the base of each so that they will stand upright in a heavy saucepan. Trickle the honey over the pears, and add the water and the sage sprigs. Bring to the boil, cover and simmer gently for 15 minutes. Remove the pears, and place them in individual bowls. Reduce the liquid until syrupy, and pour a little over each pear. Decorate with fresh sage leaves. Chill and serve.
Use sprigs of rosemary instead of sage.
© 1995 Frances Bissell. All rights reserved.