In Home Chefs Club, Recipes
  • Serves:  4
  • Preparation Time:  20 minutes
  • Cooking Time:  40 minutes


Vanilla Honey

  • 30ml water
  • 150ml honey
  • 1 vanilla pod

Hazelnut Crumble

  • 100g flour
  • 50g butter, room temperature
  • 50g dark brown sugar
  • 50g hazelnuts, roasted & roughly chopped
  • Roasted Pears:
  • 4 pears
  • 8 sprigs thyme
  • Cream or ice cream to serve (optional)


Vanilla Honey:

Put the water and honey into a small saucepan. Slice the vanilla pod in half lengthways and scrape the seeds out. Put the seeds and stick into the pan with the water and honey and bring to a boil. Then allow to simmer for 5 minutes and put aside.

Hazelnut Crumble:

Preheat the oven to 180C and line a baking tray with parchment paper.

Put the flour, butter, and sugar into a bowl. Using your fingers, rub the flour and sugar into the butter until you have a crumb-like texture.

Mix through the hazelnuts and spread the crumble over the prepared tray.

Bake in the oven for about 20 minutes, until the crumble is evenly golden. Toss halfway through baking. Put aside to cool

Roasted Pears:

Preheat the oven to 200C. Line a roasting tray with parchment paper. Slice the pears in half from the stalk to the base. Scoop out the core.

Place the pears on the roasting tray cut side up and brush over some of the vanilla honey. Scatter over the thyme sprigs.

Roast the pears in the oven for 15 minutes. drizzle over the remaining honey then roast for a further 5 minutes, or until you can slice through them with a spoon. You want them to be soft but still firm enough that they can hold their shape.

Serve the pears warm with the sticky vanilla honey. Top with the hazelnut crumble. Option to serve with cream or ice cream.

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