Newsletter # 6 – Fruit desserts – Pears

Pears in Australia are available in store for much of the year but are at their peak during what we consider the cooler months. Pear orchards, with the exception of Stanthorpe in South East Queensland and Manjimup in Southern Western Australia are all located in the southern states.

The varieties of pear you are likely to find at the market include Beurre Bosc, Bartlett, Corella and the ones I am using today – the Packham Pear.

 

While the “Packham” story may not be as well known as the Granny Smith apple it does share similar historical credentials. It was first grown in the central the west of New South Wales, in 1896, near the township of Molong. Today this Australian Pear is a top seller around the world.

 

Firstly let’s have a look at how to poach pears and follow it up with two delicious recipes.

 

Poaching Pears

In peak season fresh firm, ripe pears are deliciously sweet and scented. They offer lots of possibilities for desserts, cakes and salads.

You’ll need a peeler; a small scoop to core the pears; a small saucepan; A slotted spoon plus some greaseproof or silicon paper. To poach pears you will need sugar syrup.

 

Ingredients:

 

• Six ripe pears, even in size
• 1 litre of water
• 500g sugar
• Two lemons
• ½ small cinnamon quill.

 

Method:

 

• In your saucepan place the water and sugar. Slowly dissolve the sugar over low heat before bringing the syrup to the boil. Avoid stirring the water
• Add the juice of 11/2 lemons and cinnamon to the water. Bring back to simmering
• Meanwhile peel and gently core the pears. Concentrate on retaining the natural shape of the pear. Shave off any dark bruising
• As you peel each pear, place the peeled pear in cold water that has had the juice of half a lemon added. This will stop the pears from browning.
• When all the pears are peeled, gently place them in the syrup. Make sure they don’t rest on the bottom of the saucepan.
• Cover with a circle of paper
• Turn your stove down till it is just simmering
• Cook for 20 – 30 minutes. Test with fine toothpick
• When cooked cool the pears in the syrup before refrigerating them.

 

Pears Belle Helene

This recipe uses a chilled poached pear and the preparation of the chocolate sauce is pretty quick.  You will need a small saucepan to heat the cream, a bowl for to mix the sauce plus a whisk or wooden spoon.

 

Chocolate Sauce Recipe for Pears Belle Hélène

Ingredients:

• 200g dark chocolate.
• 100g milk chocolate.
• 300ml cream.
• 10ml brandy (optional).

Method:

• Break or chop the chocolate up and place in a bowl. Stainless Steel or Pyrex style is good.
• In a separate pot heat the cream to almost boiling before pouring the cream over the chocolate,
• Gently stir the combination until it is smooth. Serve warm or at room temperature.
• It will firm up if you refrigerate the sauce (for up to a week).

 

Assembly:

• Your dessert plate should be at room temperature
• Drain the chilled whole poached pear well.
• Square off the base if required so that the pear is upright and stable.
• Coat half of the pear with chocolate sauce.
• A scoop of vanilla ice cream on the side
• Garnish with an edible garnish of contrasting colour – I used green mint leaf.

Notes:

• If you find this sauce too rich you could increase the ratio of milk chocolate and also add a little more cream
• A gentle heating in a microwave (after refrigeration) will return the mix to sauce consistency.

 

 

Pear upside down cake

Your will need a greased and lined 25cm spring form tin and your electric mixer for this recipe. This recipe is suitable with drained poached pears or because of the extended cooking time you can use fresh pears as long as they are ripe.

 

Ingredients:

• 5 ripe pears peeled, cored, cut into 2cm-thick wedges for fresh pears, a little thinner for poached pears.
• 100ml pear poaching liquid if available (concentrated by 50%) and 130g brown sugar, otherwise increase the brown sugar a little.
• 270g unsalted butter, softened
• 300g caster sugar
• 3 eggs
• 1 2/3 cups (250g) plain flour
• 1 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp nutmeg
• 80g almond meal
• 1 cup (250ml) milk
• Thick cream, to serve

                   

Method:

• Preheat oven to 180°C (not fan-forced).
• Sprinkle brown sugar and concentrated syrup over the base.
• Melt 100g of the butter and pour over brown sugar syrup mix. In a neat pattern top with overlapping pear slices.
• Place remaining butter and caster sugar in bowl of electric mixer beat on medium speed until light and fluffy. It should take about 5-6 minutes.
• Add eggs one at a time while beating. Turn the mixer off occasionally and scrape the sides of the bowl with a spatula.
• On a low speed fold in the dry ingredients.
• Mix in the milk to form a smooth batter.
• Pour all of the batter over the prepared pears.
• Place pan on a baking tray, to catch any possible leaks and place in the oven.
• Bake for 45 minutes and drop the temperature to 150c.Cover if necessary to prevent overbrowning. Continue baking for another 30 minutes.
• When ready take the cake out and cool for 20-30 minutes.
• Carefully invert the cake on to a suitable sized serving plate.
• Serve with thickened cream for afternoon tea or warm with vanilla ice cream as a dessert.