Pear halves poached in clove-scented syrup until amber, served cold with kaymak (Turkish clotted cream) and crushed walnuts. A classic stovetop dessert.
Ingredients
Instructions
- 1
Peel the pears, halve them lengthwise keeping the stems, and scoop out the cores with a spoon.
- 2
Arrange the pears cut side up in a single layer in a wide pot; sprinkle with the sugar and add the water and cloves.
- 3
Bring to a boil, cover and simmer over low heat for 25-30 minutes, spooning the syrup over the pears now and then, until soft and amber.
- 4
Add the lemon juice for the last 5 minutes and cook uncovered so the syrup thickens slightly.
- 5
Transfer the pears to a serving dish with their syrup and let them cool; remove the cloves.
- 6
Roughly crush the walnuts. To serve, fill the pear hollows with kaymak and sprinkle with walnuts.
Nutrition
Per serving
| Calories | 252 kcal |
|---|---|
| Protein | 2 g |
| Carbs | 47 g |
| Fat | 8 g |
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