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2 x Beurre Bosc or other cooking pears, peeled & halved
1 cup Orange Blossom Mead
1 Tbsp (or to taste) sugar or orange blossom honey (or another light-flavoured honey)
Zest of half an orange


1. Add mead, zest & sugar or honey to pears and simmer until pears are cooked (approx. 20 mins).

2. Remove pears and reduce poaching liquid until syrupy.

3. Pour syrup over pears and serve (hot or cold) with Greek yoghurt or vanilla icecream.

Recipe kindly provided by Freya from The Old School Winery & Meadery