Pears, in all their voluptuous juiciness, are autumn’s gem, however are sometimes neglected in favour of apples. To get the most effective from them, wait till they’re ripe – solely then will you be rewarded with all their rapturous flavour, which might vary from rosy to buttery. Whereas pears are glorious eaten simply as they’re, they’re additionally versatile sufficient for pickling, poaching and baking, and make an exquisite addition to salads, savouries and desserts.
Pickled pear and gorgonzola rarebit (pictured high)
Pears and cheese are a match made in heaven, and right here the fruit is pickled to chop by way of the richness of supremely creamy gorgonzola. The ensuing rarebit is a tacky toast to dream about.
Prep 20 min
Prepare dinner 30 min
For the pickled pears
100ml white wine vinegar
50g caster sugar
1 star anise
1 cinnamon quill
1 strip of lemon rind
Sea salt and black pepper
2–3 agency however ripe pears, cored and sliced
For the rarebits
50ml entire milk
150g gruyere, grated
2 tsp dijon mustard
10g plain flour
25g white breadcrumbs
2 egg yolks
4 thick slices sourdough
A handful of walnuts
To make the pickle, mix the vinegar, sugar, spices, lemon rind, a pinch of salt and 100ml water in a small saucepan on a medium warmth, simmer for 3 minutes, then depart to chill to room temperature. Reduce the pears into skinny slices, drop them into the pickling liquid for Quarter-hour, then drain.
Activate the grill to excessive, and make the rarebit combine whereas it’s heating up. Heat the milk, gruyere and mustard in a saucepan over a medium warmth, stirring to soften the cheese. Add the flour and breadcrumbs, and prepare dinner, stirring consistently, for 5 to 10 minutes extra, till thickened. Go away to chill barely, then beat within the egg yolks. Crumble within the blue cheese in massive chunks, then season to style.
Toast the bread on either side, then unfold a 1cm layer of the rarebit combine on one aspect of every slice. Put the toasts cheese aspect up beneath the new grill and prepare dinner for a minute or so, till golden brown and singed in locations. Layer the pickled pears on high, and crumble over just a few walnuts. Serve the effervescent rarebits with a crisp, sharply dressed salad for a easy lunch.
Poached pear and mascarpone layered pudding
This elegant, layered pudding makes the a lot of the silken flesh of the pears by bathing them in candy wine.
Prep 25 min
Prepare dinner 25 min
Chill 4 hr +
6 comice pears
1 vanilla pod
550g caster sugar
750ml candy wine – moscato can be supreme
1 strip of lemon peel
4 sprigs contemporary thyme, plus just a few picked thyme leaves to garnish
2 eggs, separated
25ml brandy (or poire williams eau de vie, when you have it)
250g creme fraiche
75g darkish chocolate, grated
1 x 200g packet savoiardi biscuits, or sponge fingers
Peel the pears, leaving the stalks intact, then reduce them in half lengthways. Break up the vanilla pod lengthways, scrape out the seeds and put them in a big saucepan with the empty pod, 500g sugar, wine, lemon peel, thyme and 500ml water. Stir over a medium warmth till the sugar dissolves, then deliver to a boil. Cut back the warmth, simmer for a minute, then drop within the pear halves, and canopy with a spherical of baking paper topped with a small heatproof plate to maintain them submerged. Simmer for 12-Quarter-hour, till tender, then take off the warmth and depart to chill.
Whisk the egg yolks, remaining 50g sugar, brandy and a tablespoon of water in a heatproof bowl set over a pan of simmering water for 5 to eight minutes, till pale and thick, then depart to chill.
Whisk the mascarpone and creme fraiche to mix, then fold this by way of the cooled and thickened egg yolk combination together with the grated chocolate. In a separate bowl, whisk the egg whites to delicate peaks, then fold these by way of the combination, too, and refrigerate till wanted.
Reduce two of the pear halves into 1cm-thick slices, then thinly reduce the remaining pear halves lengthways, however not right through, in order that they maintain collectively and retain their form.
To assemble, briefly dip half the savoiardi within the pear poaching liquid and organize within the base of a 25cm-diameter, spherical serving dish. Spoon over half the mascarpone combination, then layer the skinny pear slices on high, overlapping them barely. Repeat with one other layer every of soaked biscuits and the remaining mascarpone combine. Rigorously carry the sliced pear halves on high, in order that they maintain their form, and organize over the floor of the mascarpone. Refrigerate for 4 to 6 hours, and serve sprinkled with just a few freshly picked thyme leaves.