Sydnee Cooke Sober: Sparkling Rosemary Pear Mocktail Posted: February 5, 2025 | Last updated: February 5, 2025 Indulge in the refreshing and aromatic blend of pear, lemon, and fresh rosemary with ...

Sprinkle on the sugar and the rosemary, then arrange the pears on top. Next, make the sponge. Beat the butter, sugar and finely chopped rosemary together until very soft, pale and well aerated.

Add one sprig of rosemary to each jar. Seal the jars tightly. The pickled pears can be stored for up two months, but can be eaten after one week. Once opened, store in the fridge and eat within ...

Layer the pears like shingles on top of the venison rack. Season with salt and pepper and place the racks on top of the rosemary nest and put in the oven. After 5 minutes, reduce oven temperature ...

Add the parsnip, celery root, and 4 sprigs of rosemary, and continue to sweat for 5 to 6 minutes. Add the pear, and continue cooking for 4 to 5 minutes. Add the white wine, increase the heat to ...

I also like to put a piece of vinegar pear on them. Ingredients: Preparation: Read also: Sweet and sour sandwich pickles: A ...

To serve, place the ham on the platter. Arrange the pears and clementines around the ham with bay leaves and rosemary. Catherine’s Top Tip: Cover and allow the ham to “rest” for 20 minutes ...

Tumble the chopped parsnips, pears, onion and whole garlic cloves ... While the veg is roasting, make the hazelnut and rosemary pesto. Combine all the pesto ingredients in a blender and blitz ...