This is such a straightforward recipe, yet it tastes divine. It is also one of those gluten free recipes that refuses to compromise on texture and flavour, which is why Nigella is one of my go to cookery writers. I substituted ground cardamom for rose water, and this partnered the pears, almonds and pistachios perfectly. However, I thought the simple adornment of chopped pistachios and rose petals couldn’t be beaten.
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