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PEARS

Pears contain betacarotene, calcium, folic acid, magnesium, phosphorus, potassium and zinc.

Belle Helene
serves 6

INGREDIENTS

  • 260g (9 1/2 oz) caster sugar
  • 1 vanilla pod, split in half or 1tsp vanilla essence
  • 3 comice pears
  • Chocolate Sauce:
    • 175g (6oz) dark chocolate
    • 25g (1oz) butter
    • 200ml (7fl oz) milk
    • 2 tblsp double cream
    • 50g (2oz) skinned hazelnuts
    • 500ml nutmeg, cinnamon or vanilla ice cream
METHOD
  1. Poach the pears (peeled and halved) in 450ml (16fl oz) water, the sugar (dissolved) and the vanilla pod or vanilla essence until tender (4 to 15 minutes depending upon ripeness).
  2. Let the pears cool in the syrup, then drain , quarter and slice finely.
  3. To make the chocolate sauce, melt the chocolate in a bowl over a saucepan of simmering water.
  4. Whisk in the butter until melted and then add the milk, cream and sugar and whisk until smooth.
  5. Remove bowl from heat, cover and leave to cool.
  6. Toast the hazelnuts in a medium oven for about 10 minutes. Leave to cool and then chop coursely.
  7. To assemble - place a scoop of ice cream in the bottom of each of 6 sundae dishes or other tall glass, add a few slices of pear and some chocolate sauce. Repeat the layers to the top of the glasses and scatter over the toasted nuts.
  8. Serve immediately.

Blackberry and Pear Meringue Pie
serves 6-8

INGREDIENTS

  • 1 x 375g packet of dessert pastry
  • 3 ripe pears, peeled, cored and cut into small chunks
  • 340g (12oz) blackberries, washed
  • 3 tsp cornflour
  • 55g (2oz) whole blanched hazelnuts, lightly toasted
  • 110g (4oz) caster sugar
  • 2 egg whites
  • pinch of salt
METHOD
  1. Preheat the oven to 200C / 400F / gas mark 6.
  2. Preheat a baking sheet.
  3. Roll out the pastry and use to line a 20cm (8in) flan case.
  4. Bake the pastry case blind. Reduce the oven temperature to 190C / 375F / gas mark 5.
  5. Place the blackberries and pears in a small saucean and heat gently until the pears are soft and the blackberries ahve released their juices.
  6. Place the cornflour in a small bowl, add 1 tablespoon of water and mix together. Add to the fruit and cook until the mixture thickens. Cool.
  7. Grind the hazelnuts in a food processor with 1 tablespoon of caster sugar.
  8. Whisk the egg with salt until stiff, then gradually whisk in the remaining caster sugar until very stiff.
  9. Fold in the nuts and sugar gently using a wooden spoon.
  10. Pour fruit filling into the flan case and spread flat.
  11. Pile meringue on top and bake for 15-20 minutes until the topping is lightly browned.

Bullace (or Damson) and Pear Jam
Pear have insufficient pectin to set on their own, so are best combined with some other fruit to make jam.
Makes about 5 kg (10 lb)

INGREDIENTS

  • 1.5 kg (3lb) prepared pears
  • 1.5 kg (3lb) bullaces or damsons
  • 600 ml (1 pt) water
  • 1 tsp citric acid
  • 3 kg (6lb) sugar
METHOD
  1. Peel and finely dice the pears.
  2. Remove the stones from the bullaces or damsons.
  3. Place each fruit in a separate pan with 300 ml (1/2 pt) water in each and add the citric acid to the pears.
  4. Simmer gently until both fruits are tender.
  5. Combine the two fruits in one pan and test for pectin.
  6. Add the sugar and stir until dissolved.
  7. Return to the heat, bring to the boil, and boild rapidly until setting point is reached.
  8. Pour into warmed jars,cover and label.

Chocolate Pear Tart
serves 6-8

INGREDIENTS

  • 25cm (10in) shortcrust pastry tart shell (baked blind)
  • 6 pears
  • 1 lemon
  • 1 orange
  • 225g (8oz) caster sugar
  • 1 cinnamon stick
  • 575ml (1pt) white wine
  • 575ml (1pt) water
  • 225g (8oz) best dark chocolate
  • 3 eggs
  • 115g (4oz) ground almonds
  • 115g (4oz) butter, softened
  • 30g (1oz) plain flour
  • 1 tbsp flaked almonds
METHOD
  1. Peel the pears and put into a saucepan with the fruit, caster sugar and cinnamon stick. Poach for 20 minutes until cooked through but not soft. Leave to cool.
  2. Melt the chocolate over hot water or in the microwave.
  3. Beat the eggs into the fruit mixture, interspersing with the almonds and the flour.
  4. Finally beat the chocolate.
  5. Spoon half the chocolate mixture into the tart shell. Cut the pears in half and arrange on top. Spoon the rest of the chocolate over and sprinkle the top with flaked almonds.
  6. Bake at 150C/Gas Mark 2 for one hour.
  7. Dust with icing sugar and serve warm.

Hot Baked Pears
serves 6

INGREDIENTS

  • 6 ripe pears
  • 6 tbsp sugar
  • vanilla essence
  • lemon juice
  • butter
  • 1/2 pt double cream
  • salt
METHOD
  1. Peel, halve and core the pears.
  2. Brush with lemon juice and place cut side down in a well-buttered baking dish.
  3. Combine the double cream with half the sugar, vanilla essence and a pinch of salt.
  4. Pour over the pears and sprinkle with the remaining sugar.
  5. Bake in a low oven until tender.
  6. Serve immediately.

Pear, Apple and Quince Jam
Makes about 5 kg (10 lb)

INGREDIENTS

  • 1 kg (2lb) cooking pears
  • 1 kg (2lb) cooking apples
  • 750g ( 1 1/2lb) Quinces
  • pared rind and juice of one lemon
  • 1 1/4 litres (2 1/2 pt) water
  • 3 kg (6lb) sugar
METHOD
  1. Peel and core the fruit and cut into pieces. Retain the peel and cores and tie them in a muslin bag with lemon rind.
  2. Place the fruits and water in a preserving pan with the muslin bag and simmer until tender.
  3. Remove the muslin bag and squeeze out the juice.
  4. Remove the pan from the heat.
  5. Add the sugar and stir until dissolved. Then add the lemon juice.
  6. Return to the heat, bring to the boil, and boild rapidly until setting point is reached.
  7. Pour into warmed jars,cover and label.

Pear and Blackberry Crunch
serves 6

INGREDIENTS

  • 4 pears, peeled and cored
  • 450g (1 lb) blackberries
  • 100ml (6fl oz) marsala wine
  • vanilla essence
  • 12 Hob Nob biscuits
  • 425ml (3/4 pt) double cream
  • icing sugar to taste
METHOD
  1. Cut the pears into 1 inch (2cm) pieces and place in a saucepan with the blackberries and marsala.
  2. Heat gently until the fruit is cooked and the liquid is syrupy. Leave to cool completely.
  3. Lightly whip the cream with a few drops of vanilla essence and sweeten to taste with icing sugar.
  4. Crush the biscuits in a plastic bag. Reserve 2 tablespoons of crumbs and fold the rest into the cream.
  5. Layer the fruit and cream into a large bowl or smaller sundae glasses, ending with a layer of cream.
  6. Scatter remaining crumbs on top to serve.

Pear Charlottes with Cider Brandy Sauce - See Plum Charlottes with Cider Brandy Sauce

Pear Tarte Tatin
serves 4-6

INGREDIENTS

  • 100g (3 1/2 oz) caster sugar
  • 3 Conference pears
  • 300g (10 1/2 oz) ready made puff pastry
  • 100g (3 1/2oz) butter, softened
METHOD
  1. Peel the pears as neatly as possible. Cut into quarters and remove cores. Place in a single layer on a large plate and refrigerate uncovered for at least 12 hours to dry out.
  2. Roll out the pastry to a 24cm round. Cover with cling film and chill for 1-2 hours.
  3. Spread the butter thickly over the base of a tarte tatin tin or other ovenproof pan.
  4. Sprinkle over the sugar evenly and press the pear quarters into the butter cut side uppermost.
  5. Place the pan over medium heat and cook without stirring, until the butter and sugar melt together to form a caramel syrup.
  6. Cook for about 10 minutes until the pears start to soften, then remove from the heat.
  7. Lift the pastry round onto the fruit and tuck the edges down the side of the pan, eclosing the fruit.
  8. Pierce the pastry a few times with the tip of a sharp knife.
  9. Bake at 200C, Gas Mark 6 for 15 minutes and then turn the heat down to 180C or Gas Mark 4 and cook for a further 10 - 15 minutes until the pastry is golden brown and crisp.
  10. Tip out the excess juices half way through the cooking to prevent them from diluting the caramel sauce.
  11. Leave the tart to stand for 10 minutes and then invert onto a flat serving plate.
  12. Serve with lashings of cream.

Poached Pears
serves 4

INGREDIENTS

  • 375ml white dessert wine
  • 100g light brown sugar, plus 2 tblsp
  • 2 cinnamon sticks, halved
  • 1 vanilla pod, split lengthwise
  • 4 ripe, firm pears
  • 1 tsp ground cinnamon
  • 30g unsalted butter
  • Creme fraiche to serve
METHOD
  1. Put the wine, 100g sugar, cinnamon sticks and vanilla into a pan with 225ml water and bring to the boil, stirring to dissolve the sugar.
  2. Peel the pears, trimming the bases so they can stand upright.
  3. Add the pears to the pan. Lower the heat, cover and simmer until the pears are tender (about 30 minutes), turning occasionally.
  4. Remove the pears with a slotted spoon and set aside.
  5. Boil the syrup in the pan for 20 minutes or until thick. Set aside.
  6. Meanwhile, mix 2tbsp of brown sugar with the ground cinnamon.
  7. In a frying pan, heat the butter until foaming, stir in the cinnamon sugar and roll the pears in the mix, letting them cook for about 5 minutes until they have a caramalised coating.
  8. Stand each pear in a bowl, pour some syrup over each one and serve warm with creme fraiche.
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