The Underrated Pear

I love pears, as they go really well with two of my other favourite foods - cheese and wine!!

They are often underrated; people often grab a shiny red apple in preference to a dull green pear but they are so much more versatile than the apple.

The term “It’s all gone pear shaped” when something has gone wrong doesn’t help it either. Even women’s bodies are referred to pear shaped, but that’s OK as Venus is pear shaped.

Pear Ginger and Treacle Pudding

Ingredients

• Melted butter, to grease
• 2 large pears, peeled, quartered, cored
• 150g butter, chopped
• 200g (1 cup, firmly packed) brown sugar
• 125ml (1/2 cup) treacle
• 125ml (1/2 cup) milk
• 250ml (1 cup) golden syrup
• 2 eggs, lightly whisked
• 225g (1 1/2 cups) plain flour
• 3/4 tsp bicarbonate of soda
• 3 tsp ground ginger
• 1 tsp mixed spice
• 3 tsp ground ginger
• 1 tsp mixed spice
• 60g glace ginger, finely chopped

Method

Preheat oven to 180°C. Brush a round 22cm (base measurement) cake pan with melted butter to grease. Line the base with non-stick baking paper.

 

Cut each pear quarter lengthways into 5 slices. Arrange the pear slices, overlapping slightly, over the base of the pan.

 

Place the butter, sugar, treacle, milk and half the golden syrup in a large saucepan over low heat and cook, stirring, for 3-4 minutes or until the butter melts. Set aside for 10 minutes to cool.

 

Whisk the egg into the butter mixture. Sift the flour, bicarbonate of soda, ground ginger, mixed spice over the butter mixture. Add the glace ginger and fold until just combined. Carefully pour the mixture over the pears.

 

Bake in oven for 1 hour or until a skewer inserted into the centre comes out clean. Set aside for 10 minutes to cool. Turn onto a serving platter.

 

Heat the remaining golden syrup in a saucepan over medium heat for 1-2 minutes or until warm. Drizzle over the pudding. Serve with cream or ice cream.

 

Pears have a lot to offer
They are available fresh all year round, even in the middle of summer as there are two varieties that are produced. 

Whereas apples are only grown from February to June - only 5 months, the other 7 months of the year we are eating apples that have been in cold storage.

Pears can grow on the mountain, but all of the pears grown in Queensland come from Stanthorpe, and in Australia we can claim one variety as our own!!!

Packham’s Triumph is a great eating pear. Created in Australia by Charles Packham in 1896 when he crossed a Williams’ pear with a Bell pear, this hybrid offers the best qualities of both. 

The Packham is a slow-ripening pear that turns a less intense green when ripe.

It is not to be mistaken with the Williams’ pear, which looks similar but turns golden when ready to be devoured. 

The Packham season is from May until January and is the longest season of all the Australian pear varieties.

Here are a few tips on choosing and storing pears

• To check if a pear is ripe, simply check the neck
• When ready to eat, the flesh around the neck will give when pressed gently
• Pears soften best naturally in the fruit bowl
• When pears are ripe, store them in the fridge to keep them fresh
• Pears are generally sold unripe as the fruit continues to ripen off the tree.
• Buy your pears a few days ahead to enjoy them at their peak
• They do seem to have a small window when they are perfect for eating as they can ripen quickly once picked
• They tend to ripen from the inside out; therefore once the surface of the fruit is well ripe, stewing is the best option.
• They are one of the rare fruits that ripen off the tree, rather than attached

Pears with cheese and wine
On the mountain we are lucky to have quality wine and cheese produced here. Nothing complements a glass of "Witches Falls" wine and a cheese platter from "Witches Chase" better than a few slices of fresh pear.

Try some of these great combinations:

• Camembert tastes great with Cabernet
• Pinot Noir and Packham pears
• Mature Cheddar goes well with Rich Reds and Bosc pears
• Brie is complemented by White Wines such as Sauvignon Blanc, Sparkling Wine and Riesling and goes well with Red Anjou pears
• Blue cheese is great with Dessert wines and Williams pears   

 Availability of pears in Australia.

Besides eating pears raw with cheese, in salads or as a snack, they are great in winter as desserts. Try them in this week's recipe, upside down “Pear Ginger and treacle Pudding”.