Ingredients
- 1 organic lemon
- 2 tablespoons honey
- 1 (3 inch) cinnamon stick
- 1 vanilla bean, cut in half lengthwise
- 2 pears - peeled, cored, and quartered
- 8 pitted prunes
- 8 dried apricots
- ¼ cup blanched whole almonds
Why This Dish Is A Crowd Favorite
Cooking Secrets
- Soak dried fruits in warm water or juice beforehand to soften them and release more flavor.
- Keep the heat low and cook slowly to allow the flavors to develop fully without burning.
Step 1
Preheat your oven to 375°F (190°C). While it warms up, wash the lemon and carefully peel it with a knife, trying to keep the peel in one long strip. Squeeze the juice from half the lemon into a small saucepan, then add honey, a cinnamon stick, and a split vanilla bean. Bring this mixture to a boil, then lower the heat and let it simmer for about 5 minutes until it becomes fragrant and syrupy.
Step 2
Arrange the pears upright in your tagine, with the core side facing up. Surround them with prunes, apricots, almonds, and the lemon peel you saved—feel free to pile some on top if there’s space. Pour the lemon syrup over everything, making sure the cinnamon stick and vanilla bean pieces fall into the tagine as well. Cover it up and pop it in the oven.
Step 3
After 20 minutes, take the tagine out and remove the lid carefully, letting any condensation drip back inside. Turn the pears over and sprinkle pine nuts over the top. Cover it back up and return it to the oven for another 10 minutes. When the time’s up, turn off the oven but leave the tagine inside for about 10 more minutes to let the sauce thicken a bit. Then it’s ready to serve!
