Perfect Pear

With winter just around the corner, it seems to be more and more difficult to bake with delicious fresh fruits. The change of season brings with it a range of winter fruits and pears are a standout this fall. These recipes are perfect for any occasion, from morning teas to dinner parties by the fire.

Pears also make great table center pieces due to their gorgeous colour and form. Place pears in the center of the table and surround with glasses of bloom to create a contrast to the autumn look; or arrange pears in glass vases and tiered cakes stands.

upside-down pear & ginger cake

•  1 cup (350g) golden syrup
•  1 cup (175g) brown sugar
•  ¾ cup (180ml) milk
•  1⅔ cups (250g) plain flour, sifted
•  2½ teaspoons baking powder
•  2 teaspoons ground ginger
•  1 teaspoon mixed spice
•  ¼ teaspoon ground nutmeg
•  125g butter, chopped
•  1 egg
•  5 Williams pears, peeled &
      cheeks removed

Preheat oven to 180ºC. Place the golden syrup, sugar and milk in a small saucepan over a medium heat and stir until the sugar has dissolved. Set aside to cool. Place the flour, baking powder, ginger, mixed spice, nutmeg and butter in the bowl of a food processor and process until the mixture resembles fine breadcrumbs. Add the golden syrup mixture with the motor running and process until smooth. Add the egg and process until combined. Place the pears, cut-side down, into the base of a 20cm x 30cm tin lined with non-tick baking paper. Pour the cake mixture over the pears and bake for 50 minutes or until cooked when tested with a skewer.Allow to cool in the tin for 10 minutes before turning out. Cut into slices and serve with double cream, if desired. Serves 8.

sugared pear & cinnamon tarts

•   ¼ cup (25g) hazelnut meal
•   3 tablespoons white sugar
•   1 teaspoon ground cinnamon
•   6 sheets filo pastry
•   6 Beurre Bosc pears, peeled & 
      thinly sliced
•   60g butter, melted 
• 
  

Preheat oven to 180ºC. Place hazelnut, 2 tablepsoons sugar and cinnamon in a bowl and mix to combine. Lay 1 sheet of pastry on 

a clean work surface, brush with melted butter and sprinkle with hazelnut mixture. Top with another sheet of filo and repeat, finishing with a sheet of pastry. Trim the edges of the pastry and cut into 4 x 11cm rectangles. Top each rectangle with 6 pear slices, brush with butter and sprinkle with reserved sugar. Bake for 15 minutes or until golden. Cut the tarts in half and serve with vanilla ice-cream, if desired.Serves 4.

Recipes courtesy of Donna Hay