Description
In Switzerland cooked pears are often served with meat.
Ingredients
450g/1lb small new potatoes, scrubbed
55g/2oz butter
2 tbsp tarragon, chopped
1 large onion, sliced
225g/8oz dried pears, roughly chopped and covered in water
1 tbsp honey
salt and pepper
Method
1. Melt the butter in a casserole dish, stir in the onions, cover and allow to sweat over a low flame for 5-10 minutes.
2. Add the pears and their water, the potatoes, honey, several grinds of black pepper and a pinch of salt. If necessary top up the water so that everything is just covered. Cover and cook until both the pears and potatoes are tender. Drain and serve with a knob of butter and the tarragon.
