YIELD: 12 servings 48 ea. large, uncooked black tiger prawns (about 2 lbs. of 21-25 count) Salt, as needed 1 Tbsp. coarsely-ground peppercorns 1 1/2 cups floral honey 12 each small, firm pears (not Bartlett) Sugar, as needed Watercress and edible flowers for garnish Peel prawns, reserving shells and shrimp separately. Simmer shells in 3 cups water with 1/2 tsp. salt for 10 minutes. Drain, reserving liquid; discard shells. Toast pepper in a sautè pan, shaking constantly until aromatic, ...

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