Preparation

Start by preparing the zest of the citrus fruits, which consists of removing the peel (the shiny part only) and cutting it into fine julienne strips. Juice the fruit.

Cut the pears in half through the thickest part.

Place the honey, bay leaf and spices in the cataplana. Bring to the boil.

Add the onion cut in half-moons and the pepper cut into thin strips. Boil for 1 minute.

Add the pears, wine, juice and zest of the citrus fruit, saffron and coriander. Close the cataplana and cook for approximately 3-4 minutes.