Fresh Pears in the Kitchen

  

There is, perhaps, no ingredient more representative of autumn than a crisp, sweet-acidic, juicy pear.

In the kitchen, pears are at their best when treated with a certain tenderness. Slice them too roughly and they bruise; cook them too quickly and they collapse. But give them time and a little attention, and they reward you with a soft, fragrant richness that makes even the simplest dish feel more alive. They have a remarkable ability to carry spice. A cinnamon stick, a few cardamom pods, or a star anise dropped into a pot of gently simmering pears will transform them into something close to a winter dessert. Poached in white wine or apple cider, they become translucent and jewel-like, taking on the character of whatever they swim in. I love to poach them in saffron and serve them with a chocolate-cardamon sauce and a scoop of mascarpone or a spoonful of vanilla ice cream and you have something effortlessly elegant.

But pears aren’t only for sweet moments. Their cool, crisp freshness brings brightness to savoury dishes. Thin slices folded through a salad with blue cheese and toasted walnuts feel instantly grown-up. Add a little bitter leaf—endive or radicchio—and the pear’s sweetness becomes all the more interesting. Even a roast pork dinner benefits from a pear chopped and cooked down with shallots and thyme, becoming a gently fragrant compote that cuts through richness. Choose pears that are firm and unblemished. They also have a natural affinity with duck, cabbage, almonds, hazelnuts, blackberries, cloves and sage. For something to serve with cheese or cold meats, pears make an excellent chutney. Their sweetness takes well to vinegar, ginger and a little spice, creating a condiment that can bring another dimension to a simple lunch.

 

A fantastic way to enjoy all the freshness and vitality of pears is also to eat them straight from the fruit basket or simply juice them. They are a perfect way to kick start any autumn day, but I can’t resist them with a little dark chocolate. Here’s how to make the most of this season’s harvest!

 

Pear Chutney with Ginger and Orange

Soft pears, fresh ginger and orange zest make this a lovely accompaniment to mature cheese, roast pork or cold meats.

 

Ingredients:

750g firm, ripe pears, peeled, cored and cut into small dice

1 medium onion, finely chopped

125g light brown sugar

150ml cider vinegar

20g fresh ginger, peeled and finely grated

Finely grated zest of 1 orange

1 small cinnamon stick

½ tsp ground coriander

½ tsp fine sea salt

 

Place all the ingredients in a large, heavy-based saucepan. Bring gently to a simmer, stirring until the sugar dissolves.

Cook uncovered over a low heat for 45–60 minutes, stirring occasionally, until the pears and onion are tender and the mixture is thick. Stir more frequently towards the end to prevent sticking. If the mixture becomes dry before the pears soften, add a splash of water. The finished chutney should be spoonable, with no watery liquid pooling around it.

Remove the cinnamon stick. Allow to cool, then transfer to clean containers and refrigerate promptly. Keep refrigerated and use within two weeks or freeze in small portions for up to three months.

 

Orange & saffron-Poached Pears with chocolate-cardamon sauce

 

There is something wonderfully calming about poaching pears, especially when saffron is involved. The colour alone feels like winter sunlight caught in a saucepan. As the pears soften, the syrup thickens, and the kitchen begins to smell of honey, citrus & saffron.

 

 

Ingredients:    serves 4

 

4 firm pears (Conference, Comice or Williams work well)

500 ml water

150 g sugar

A small pinch of saffron threads

Finely grated zest of one orange

Juice of two oranges

Juice of one lemon

1 vanilla pod, split (or 1 tsp vanilla extract)

2 cardamom pods

 

Chocolate sauce:

300 ml milk
400g dark chocolate, 60-70% cocoa

90g unsalted butter
6 green cardamom pods

 

Peel the pears, leaving the stalks intact. If they don’t stand upright, trim the base slightly. In a medium saucepan, combine the water, sugar, saffron,orange zest, orange juice, lemon juice, cardamon pods and vanilla. Bring slowly to a simmer, stirring until the sugar dissolves.

 

Lower the pears gently into the saffron syrup. Cover with a circle of baking paper to keep them submerged. Simmer on low heat for 20–30 minutes, turning occasionally, until the pears are tender but still holding their shape. Remove the pears and let the syrup bubble away for a few minutes to thicken slightly. Remove from the heat and pour over the pears.

To make the chocolate sauce; Heat the milk, cardamom pods and butter in a saucepan, but do not boil. Remove from the heat and add the dark chocolate into the warm milk. Mix with a whisk or wooden smooth until you have a smooth, shiny sauce. Pass through a fine sieve.

Serve the pears warm or chilled, with the chocolate sauce spooned over the top and a spoonful of mascarpone, Greek yoghurt or vanilla ice cream.

 

 

PEAR AND COCOLATE FRANGIPANE TART

You could also prepare beautiful, individual tartlets from this recipe!

 

 

Ingredients                 serves 8

 

4 pears (peeled, cored and cut in half)

20 flaked almonds

a little icing sugar

 

For the pastry:

450g flour

a pinch of salt

150 g icing sugar

200 g cold butter (diced)

3 egg yolks

 

Chocolate and almond frangipane:

100g dark chocolate

150g butter

50g self-rising flour

3 eggs, beaten

150g ground almonds

150g Sugar

50g flour

 

 

For the pastry:

Place the butter, flour and salt in a food processor and blend until it resembles breadcrumbs. Add the egg yolks and sugar and continue mixing to incorporate the eggs. Form a ball of dough, wrap in clingfilm and rest in the refrigerator for about 30 minutes.

 

Roll out the dough on a lightly floured surface to about 3mm thick. Line a 20-22cm tart tin, pressing firmly into the corners and sides. Prick the base lightly with a fork and let it rest in the refrigerator for another 20 minutes.

 

Preheat the oven to 180˚C, gas mark 6. Line the tart with baking parchment, fill with baking beans and blind bake on a baking tray for 20 minutes. Remove the parchment paper and beans and bake for 5 minutes until the tart case is golden.

 

For the chocolate frangipane:

Put the chocolate in a heatproof bowl and place it over a saucepan of simmering water, without letting the bowl touch the water, until the chocolate is almost completely melted.

 

Place the butter, ground almonds, flour and sugar in a bowl and beat with an electric mixer until light and fluffy. Incorporate the beaten eggs a little at a time and fold in the melted chocolate.

Place the chocolate and almond cream in the mold and using a spatula, level the surface. Place the pears on top and press lightly into the filling, spread the flaked almonds on top and sprinkle with icing sugar.

 

Place in the hot oven for 35-40 minutes until the mixture is cooked and the top is slightly caramelized. The filling should also feel almost firm to the touch. Let cool in the pan for at least 10 minutes and then carefully transfer to a board or serving plate. Sift a little cocoa powder over the tart and serve in slices with vanilla ice cream or crème fraîche.