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Double Cream Chilli & Roasted Fennel Pears

Double Cream Chilli & Roasted Fennel Pears

Simple indulgence – our recipe for Double Cream Chilli & Roasted Fennel Pears delivers massive flavours from a handful of ingredients. Marinated with honey and fennel, fresh pears enjoy a caramelised glaze that softly nestles against a spread of roasted almonds and spiced Double Cream Chilli.

4 servings
Sweet Roasted/Toasted


  • 4 firm pears, peeled & halved
  • 150 g Castello® Double Cream Chilli, cut into small triangles
  • 1 tbsp sugar
  • 2 tbsp honey
  • 5 tbsp white wine vinegar
  • 1 tbsp fennel seeds
  • ½ tsp sea salt
  • focaccia bread


  • roasted and salted almonds
  • honey


1. Preheat the oven to 200°C.

2. Bring a pot of water to the boil. Simmer the pears for about 6 minutes. Remove the pears from the water and drain well.

3. Add the sugar, honey, vinegar, fennel seeds and sea salt to a bowl. Combine well. Place the pears into an ovenproof dish and spoon over 3/4 of the honey mixture.

4. Cover the dish with alfoil and bake for about 20 minutes or until just tender.

5. Remove the alfoil and baste the pears with the remaining honey mixture. Bake for another 25 - 30 minutes until the pears are golden.

6. Serve on a platter with slices of Castello® Double Cream Chilli and almonds. Spoon over a little extra honey if desired. Enjoy!

Tips & tricks

Serve the pears with a little pickle, cheese and focaccia.