|1||pinch of salt|
|50||g||pear syrup or honey|
|butter for the moulds|
|5||g||ginger, finely diced|
Stir the yoghurt, cream, sugar, gingerbread spice and pear syrup together. Mix the baking soda and the flour together and stir in. Grease the muffin moulds with butter and fill with the batter up to three quarters of their capacity. Peel the oranges well, removing the pith. Cut the orange segments out of the separating skins and remove the pips.
Place the silicone half-moon rose in the preheated grill and bake for 15 to 20 minutes at 200° C. To check if they are baked through, stick a wooden skewer or toothpick in the roses. If any dough sticks to the skewer or toothpick bake for a little while longer. Remove from the grill and allow to stand for 10 minutes before tipping out.
Switch the funnel on to direct heat. Preheat the barbecue wok for 5 minutes on medium heat with the lid closed. Pour the orange juice and ginger into the wok and reduce by half. add the segments of orange before serving and warm up.