The pears in this recipe were supposed to be roasted, but my oven was busy with the magnificent glazed ham so I ended up cooking the pears on the stove top. If you were to roast it – it would be for 20 mins at 200 Deg C.

Ingredients

• 4 Pears cored and each half cut into thirds
• 60 g butter
• 1/4 cup brown sugar
• 2 tbsp honey
• Bag of mixed leaves or rocket
• 1/2 punnet cherry tomatoes
• shavings of Parmesan Cheese 
• Handful of Crushed walnuts
• 2 Lemons
• 1/4 cup Olive Oil
• 1 tsp dijon mustard

Method

 Once pears are cut toss it in lemon juice to avoid pears turning brown. In a large saucepan melt butter, add sugar and honey. Once the sugar has melted, add pears and mix well so each pear is coated.  Cook for 20-25 mins on low heat turning pears every 5 mins. The pears should be caramelised but still crunchy.  Prepare vinaigrette by combining olive oil, lemon juice and dijon mustard, season to taste.  On a large platter place rocket tossed in vinaigrette, cherry tomatoes and pears. Top with shaved parmesan and crushed walnuts.