What do you need?
4 Conference pears 1 lemon ½ tsp ground cardamom 1 tbsp honey 250 g Greek yoghurt 30 g pistachios 8 almond biscuits
The Conference is a fairly large hand pear with a lot of rust and is the most cultivated variety in Belgium and the Netherlands because of its storability. The juicy flesh is light orange and sweet, so perfect for this delicious dessert!
4 Conference pears 1 lemon ½ tsp ground cardamom 1 tbsp honey 250 g Greek yoghurt 30 g pistachios 8 almond biscuits
Peel the pears, cut them in half and remove the core. Grate the peel of the lemon and mix it into the yoghurt with the cardamom and honey. Roughly chop the pistachio nuts. Break the biscuits into 3 to 4 pieces. Preheat the Bastard Frypan on the bbq. ATTENTION, it gets hot! Grill the halved pears in the pan, or directly on the grill of the barbecue, for about 5 minutes. Make sure they get nice grill marks everywhere. Divide the grilled pears among the plates, spoon a spoonful of yoghurt on top, sprinkle with the pistachio nuts and insert a few biscuit pieces.
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