Roast Pears - With Honey & Ginger Velvet Cloud Sheep's Milk Yogurt



2 slightly soft pears

 1 tablespoon butter, melted
 1 1/2 teaspoons apple cider vinegar
 130g Velvet Cloud Sheep's milk yogurt
 1 tablespoon honey
 1 tablespoon minced crystallized ginger


Preheat oven to 200 C.

Peel each pear; cut in half lengthwise. Remove cores with a melon baller or spoon. Combine butter and vinegar. Drizzle about half of butter mixture into the bottom of an 8-inch square glass baking dish. Arrange pear halves, cut side down, in baking dish; drizzle with remaining butter mixture. Bake, uncovered, at 450° until pears are tender,  for about 15 to 18 minutes. Meanwhile, combine yogurt and honey, stirring well. Stir in ginger. Arrange 2 pear halves in each of 2 small bowls; drizzle with any juices or butter mixture remaining in baking dish. Serve with yogurt mixture.



  • Eat on its own or with some fresh fruit, honey, or granola
  • In curries, stews/casseroles or as a side with any of these
  • With fish/lamb/game either as a side or marinade
  • Side dips, with or without garlic, mint, dill, or lemon
  • A big creamy blob on some warm winter soup
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