Honey-glazed Rack of Pork with Pears, Figs and Star Fruit

Honey-glazed Rack of Pork with Pears, Figs and Star Fruit
  • 4 servings
  • 0:15 Preparation
  • 0:40 Cooking
  • 0:55 Total Time


Add all
  • 1/2 cup
    (125 mL)

    bio honey

  • 1 tsp.
    (5 mL)

    cardamom seeds

  • 1 Tbsp.
    (15 mL)

    ginger root

  • 1 Tbsp.
    (15 mL)

    vegetable oil

  • 2 lb
    (1 kg)

    4 rib centre-cut rack of pork salted and peppered

  • 2

    unpeeled red anjou pears halved and cored

  • 2

    star fruit sliced crossways into stars

  • 2

    unpeeled figs halved

  • 3 Tbsp.
    (45 mL)

    cane sugar


Preheat oven to 350°F (180°C).

In a saucepan, heat honey, cardamom and ginger over low heat. Reserve.

In an oiled skillet, brown pork on all sides over medium-high heat.

Transfer to a shallow pan and roast for 40 minutes.

During cooking, baste pork regularly with reserved spiced honey.

When done, remove pork from oven, tent with foil and let stand 10 minutes.

Place fruit on a baking sheet, brush with remaining honey, sprinkle with cane sugar and broil until caramelized.

Source: Académie Culinaire

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007