Prickly pear and grape salad with frozen rosemary sugar

Chill the pears by placing them in the freezer for 45 minutes (or
overnight in the fridge). Push a fork into the flesh of each pear to secure it
and cut off the top and bottom. Now, using a sharp knife, divide the skin of
each pear into four quarters lengthways, cutting about 1mm deep. Using another
fork, peel away each section of skin, which will come away easily if the pears
are fully ripe. Slice into discs.

Halve the grapes and place all the fruit on a chilled platter. Sprinkle
with the lemon juice and toss gently.

To make the rosemary sugar, strip the rosemary needles quickly from
their stalks (they thaw fast) and place them with the sugar into the small
chopping/coffee-grinding attachment on a blender (or use a mortar and pestle).
Quickly blitz or pound to a fine dust. Don’t worry if a few stray needles
remain intact.  Take the dish to the table and serve the ‘dust’
separately: if you put it on beforehand, it will dissolve into the salad.

Serves 6 as a dessert.

Reprinted with permission of Scrumptious South Africa.

To visit Scrumptious South Africa’s blog, click here.