Melt the butter in a casserole dish, stir in the onions, cover and allow to sweat over a low flame for 5-10 minutes.
Add the pears and their water, the potatoes, honey, several grinds of black pepper and a pinch of salt. If necessary top up the water so that everything is just covered. Cover and cook until both the pears and potatoes are tender. Drain and serve with a knob of butter and the tarragon.
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