- 1 Castello Danablu
- 2-4 pears (fx Clara Friijs)
- 150+50g honey
- 1,7 cups of water
- 10 cardamom
- 1 lemon
- 100g walnuts
Danablu, pickled pears and walnuts
Bring 150g honey, cardamom, lemon slices and water to the boil. Add the pealed pears.
Let them simmer in syrup the for about 10 minutes and then turn of the heat. Keep the lid on the pot until the pears are tender.
Decorate the plate with a peace of Danablu, the pickled pears, walnuts and a little extra honey.