Great Kitchen

Roasted Pears with Honey, Cinnamon & Cardamom Ingredients: fresh pears honey butter ground cinnamon and cardamom To serve: thick plain yogurt, or pouring cream vanilla bean ice cream Instructions: Preheat the oven to 200*C/400*F/ gas mark 6.  Line a baking tray with some baking paper. Peel your pears and cut them in half lengthways.  Using a metal teaspoon or melon baller scoop out the seeds of each half and discard.  I also like to trim off the blossom end, although I do leave on the stems for asthetic purposes. Place the pears cut side up on the baking tray.  Put a little dab of butter into the hollow in each pear half.  Sprinkle with each with some cardamom and cinnamon and then drizzle with honey. Roast in the preheated oven for 10 minutes, flip over and roast for a further 10 minutes.  Flip again and roast until the pears are sweetly glazed, soft and golden. Serve warm with some of the juices spooned over top and a dollop of yogurt or some cream, o...

 Cherry Cheesecake ingredients: For the crust: 160g digestive biscuit crumbs (fine) (1 cup graham cracker crumbs) 60g butter, melted (1/4 cup) For the filling: 16 ounces (1 pound) FULL fat cream cheese 95g granulated sugar (1/2 cup) 1 large free range egg, beaten lightly 1 tsp vanilla 9 tsp good quality dark cherry preserves instructions: Preheat the oven to 180*C/350*F/ gas  mark 4.  Butter a 9 by 5 inch loaf tin and line with parchment paper, leaving extra on the sides to lift it out. Mix together the crumbs and butter.  Press into the bottom of the loaf tin evenly. Whisk together the cream cheese, egg, vanilla an sugar until smooth.  Pour into the loaf tin on top of the crumbs.  Add the cherry preserves in spoonfuls on top of the batter and then using a skewer, carefully swirl it. Bake in the preheated oven for 35 to 40 minutes. The centre will be almost set, but still have a slight wiggle.  The top should be firm.  Cool for an hour in the pan ...