Pear-fection

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Pears are a wonderfully versatile fruit with delicious varieties in season throughout the winter months

Pears are the perfect cook’s companion. A pair of pears can be transformed into dishes both savoury and sweet.

Fresh, ripe pears can be served poached or baked, and when extra soft they can be served in a soup, smoothie or cake for added depth of flavour.

“Pears are rich in fibre, which can help lower cholesterol and offer longer-lasting energy,” says pear grower Michael Crisera. Pears are also low GI, full of potassium, and Vitamins A, B and C. This makes them a nutritious, healthy ingredient to include in everyday meals.

With over 130,000 tonnes of pears grown annually in Australia and eight different varieties, pears are a perfect ingredient for the decadent dishes of the cooler, winter months.

 

AJAY MATHUR’S TANDOORI PRAWNS WITH SAFFRON AND CARDAMOM POACHED PEARS

 

Ingredients

12 raw peeled prawns

1 teaspoon ginger paste

1 teaspoon garlic paste

1/2 teaspoon cumin powder

1/2 teaspoon garam masala

1/4 teaspoon salt

1/4 teaspoon turmeric

1 tablespoon yoghurt

1 tablespoon lemon juice

1 tablespoon chickpea flour

1 tablespoon oil

 

Poached Pears

2 Packham Pears

2 cups water

3 tablespoons honey

½ teaspoon turmeric

¼ teaspoon salt

4 green cardamom

Few strands of saffron

2 tablespoons rose water

 

For the Poached Pears

Combine the water, honey, cardamom, turmeric, salt, saffron and rose water in a saucepan over low heat. Stir well and add peeled pears.

Place a disc of greaseproof paper on the surface of the pear mixture. Cook, covered, for 10-15 minutes.

Transfer pears to a bowl.

Increase heat and bring the syrup to boil.

Boil, uncovered until the syrup thickens slightly.

Cut pears and drizzle with the syrup and serve with tandoori prawns.

 

For the Tandoori Prawns

Place all ingredients in a bowl and mix well. Add prawns to the marination.

Heat oven to 180°C. Spread prawns in a single layer on a heated tray and cook for 5 minutes.

Serve with poached pears.

 

 

CINNAMON FRENCH TOAST WITH VINCOTTO CARAMELISED PEAR

 

Ingredients

3 eggs, lightly beaten

1?3 cup cream

1?3 cup milk

1?4 teaspoon ground cinnamon

1 tablespoon caster sugar

50g butter

8 x 2cm slices of a quality baguette

 

Vincotto Caramelised Pears

5 firm Beurre Bosc pears

30 g butter

1 tablespoon brown sugar

2 tablespoons Vincotto

 

Method

Beat the eggs, cream, milk, cinnamon and sugar together.

Melt a little butter in a large frypan.

Dip the bread slices into the egg mixture, draining excess liquid away.

Cook the bread slices until golden on both sides.

Serve with slices of vincotto caramelised pears, syrup and a dollop of yoghurt or cream.

Serves four.

 

To make the Vincotto Caramelised Pears

Cut the pears into half, remove core and then slice each half into 6 wedges.

In a large fry pan, melt the butter and add the pear wedges and sugar, cook stirring occasionally until the pears are coloured and caramelised.

Add the vincotto to the pan and continue to reduce for 2 minutes

 

All recipes and photos:

Australian Pears – www.rediscoverthepear.com.au

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Kira has a passion for politics, and enjoys puzzles, bad jokes and cuddles with her cat.
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