Castello White with Chili & roasted fennel pears

4 servings
  • 150 g. Castello Creamy White chili cut into small triangles
  • 4 firm pears, peeled and cut in half
  • 1 dl. Sugar
  • 1 tbsp. Honey
  • ½ cup. White wine vinegar
  • 1 tbsp. Fennel seeds
  • 1/2 tsp. Sea salt
  • Focaccia bread

Garnish:

  • Roasted and salted almonds
Castello White with Chili & roasted fennel pears

Preparation

Preheat oven to 200 C. Bring a pot of water to boil. Let the pears simmer for about 6 minutes. Remove the pears and let them drain. Add pears, sugar, honey, vinegar, fennel seeds and sea salt to a bowl. Mix it all together and spread the mixture in an ovenproof dish. Cover the dish with silver foil and bake for about 20 minutes or until just tender.

Remove the silver foil and brush the mixture onto the pears once again - grate for another 25 - 30 minutes until the pears are golden. Serve the pears with a little pickle, cheese and focaccia.