- 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
- roasted and salted almonds
Method: Preheat oven to 200C. Bring a pot of water to boil. Let the bulbs simmer for about 6 minutes. Remove the pears and let them drain. Add pears, sugar, honey, vinegar, fennel seeds and sea salt in 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 over the pears again - grate for another 25 - 30 minutes until the pears are golden. Serve the bulbs with a little pickle, cheese and focaccia.