The pear was once considered the superior fruit to apples. Here are some great recipes to try.
LITTLE PEAR CAKES
The pears can be poached a day ahead.
Pears: 6 small pears, eg honey belle
2 tbsp lemon juice
350ml late harvest riesling or similar
Cakes: 1/2 cup sugar
125g butter, chopped
1 tsp pure vanilla essence
3 large eggs
250g ground almonds
1/2 cup plain flour or gluten-free baking mix
Pinch salt
Peel the pears leaving the stems intact. Using a small melon baller, remove the cores from the base. Sprinkle with lemon juice. Bring the wine to the boil. Add the pears. Cover and poach for 20 minutes, carefully turning twice during cooking. Remove to a bowl. Boil the liquid rapidly, until reduced. Pour over the pears. Cool.
Preheat the oven to 200C. Lightly butter and flour six, 1-cup ramekins or #2 souffle dishes. Shake out any excess flour. Place in a baking pan.
To make the cake, place the sugar and butter in a food processor and mix until smooth. Add the vanilla. With the motor running, add the eggs one at a time. Pulse in the ground almonds, flour or baking mix and salt. Divide the mixture evenly between the ramekins, about a generous half cup in each. Pat the pears dry then nestle a pear in each ramekin, pressing it lightly into the batter.
Bake for about 30 minutes in the middle of the oven, rotating the pan after 15 minutes. Cook until golden. Transfer the ramekins to a board to cool.
To serve, run a thin knife around the edge and upturn. Place right side up on serving plates.
Great served warm or at room temperature with plain yoghurt or icecream. Serves 6.
GOAT'S CHEESE, PEAR & CARAMELISED ONION TART
A popular recipe, this recipe could also make two smaller, individual flans.
1 sheet savoury short pastry
25g butter
1 & 1/2 firm but ripe pears, peeled, cored and thickly sliced
1 medium red onion, cut into 8 wedges
2 tsp brown sugar
1/4 cup cream
2 eggs
1 tsp thyme leaves
2 tbsp finely chopped parsley
150g goat's feta, crumbled
Preheat the oven to 200C. Place an oven tray in to heat in the bottom third of the oven. Lightly butter an 18cm flan pan.
Line the flan with the pastry, trimming and patching the edges. Line the pastry with foil, or baking paper and dried beans, and bake blind for 15 minutes. Remove the foil and continue baking for five minutes, until golden.
Meanwhile, melt the butter in a heavy frying pan. Saute the pears, until lightly golden. Remove and drain on paper towels. Add the onion and pan-fry for about two minutes. Sprinkle with sugar and continue cooking until lightly browned. Place with the pears in the flan.
Whisk the cream, eggs, thyme and parsley and pour over the top. Sprinkle with the goat's feta.
Bake at 190C for about 25 minutes, until set. Serves 2.
PROSCIUTTO-WRAPPED PEARS
2 ripe but firm pears, cut into 8 wedges and cored
8 thin slices prosciutto, halved lengthwise
2 tbsp extra-virgin olive oil
1 tbsp balsamic vinegar
Freshly ground salt and black pepper to taste
Wrap the pear wedges with prosciutto and set on a serving plate. Drizzle with the oil, vinegar, salt and pepper. Serves 2 as a starter. PEARS WITH AN ASIAN DRESSING2 firm but ripe pears, chilled
Fresh lemon juice
1 small avocado
Asian Dressing: 1/2 cup canola oil
1 tbsp each: light soy sauce, caster sugar
1/4 cup rice vinegar
1 clove garlic, crushed
2cm piece root ginger, peeled
1 tbsp sesame oil
Quarter and core the pears. Peel, if preferred. Halve. Stone and slice the avocado. Thinly slice the pears and fan on to four serving plates, together with the avocado. Drizzle with a little lemon juice.
Place all the ingredients for the dressing in a blender or food processor and combine, until smooth. Spoon a little over the pears and avocado just before serving. Great garnished with mint or coriander leaves. Serves 4 as a starter.