- Poach the salfrino pear in the stock syrup and rosewater. Add Noels Chinese Stem Ginger in Syrup, Schwartz for Chef Ground Gingerand lemon juice. Cool before stirring in the mint.
- Roll out slightly and cut into dice. Place on baking tray and place in the oven at 180?C for 5 minutes, remove and roughly chop with a knife then place on the tray and put in the oven to bake.
- Bake until golden and semi firm. Then remove and cool. Once cool chop into medium to fine crumbs.
- Recipe type: Vegetables or Fruit