The berries of summer season have gone and the jewels of winter – blood orange, pomegranate and neon compelled rhubarb – are but to return. Now’s the time for orchard fruits to shine: pears of all styles and sizes – pink blush, convention, williams – are at their peak. I roast them with potatoes and parsnips for Sunday lunch, or toss by way of heat winter salads.
Listed here are two different pear favourites: thinly sliced and sweetened with maple syrup to cheer morning porridge, and centre stage in a frangipane tart.
Pear, pistachio and cardamom tart (pictured above)
A superb frangipane tart takes some beating. This one makes use of pistachios in addition to almonds, and is flavoured with lime and cardamom. After all, in case you’re in a rush, you might use shop-bought candy pastry. Apples would work nicely as an alternative of pears.
Prep 45 min
Chill 1 hr
Prepare dinner 1 hr 10 min
For the pastry
250g plain or mild spelt flour, plus additional for dusting
50g unbleached icing sugar
125g chilly unsalted butter, reduce into small items, or coconut oil, plus additional for greasing
1 orange, zested (elective)
1 massive free-range egg, overwhelmed
1 splash milk
For the honey frangipane
150g floor or blanched almonds
100g unsalted shelled pistachios
250g golden caster sugar
2 massive free-range or natural eggs
2 tbsp plain or mild spelt flour
Zest of two unwaxed limes
Seeds from 1 vanilla pod or ½ tsp vanilla bean paste
1 tsp floor cardamom (or the bottom seeds from 12 pods)
2 massive pears, cored and thinly sliced
Honey, warmed, for brushing
Sift the flour and icing sugar into a big mixing bowl. Use your fingertips to rub the butter into the flour and sugar till the combination resembles to a rough breadcrumbs. Grate within the orange zest, add the eggs and milk, then, utilizing your palms, gently work right into a ball of dough – you may as well make the pastry in a meals processor. Bear in mind to not overwork the pastry an excessive amount of at this stage or it will likely be chewy. Wrap tightly and pop within the fridge for a minimum of 30 minutes.
Butter a 22cm, nonstick loose-bottomed tart tin. Roll out the pastry on a floured floor, turning now and again, to about ½cm thick. Fastidiously roll it across the rolling pin, then unroll over the tin. Ease the pastry into the tin, pushing it into the .Trim any extra, prick the bottom throughout with a fork and put within the freezer for 30 minutes.
Warmth the oven to 180C (160C fan)/fuel four. Minimize a big sq. of greaseproof paper, scrunch it up, then unwrap and use it to line the pastry case with greaseproof paper, fill proper to the highest with baking beans or rice, and blind bake for 10 minutes. Take away the baking beans/rice (it can save you the rice to make use of for blind baking one other time) and greaseproof paper, then return the pastry case to the oven for 10-12 minutes, till agency and virtually biscuit-like. Go away to chill.
Whereas the pastry case is cooling, make the frangipane. Put the nuts in a meals processor, blitz the nuts to a powder, then switch to a bowl. Put the butter and sugar within the processor and blend till tender, then add the eggs one after the other. Return the blitzed nuts to the processor with the flour, lime zest, vanilla and cardamom, and pulse till you haveto a easy, thick paste.
Pour the frangipane into the cooled pastry case and high with pear slices fanned in circles. Bake for 45-50 minutes, till the frangipane is ready and golden brown – if the pastry edges are browning too shortly, cowl with foil. Go away to chill earlier than taking out of the tin and brushing with just a little heat honey. Serve with coconut or pure yoghurt or creme fraiche and a drizzle extra honey.
Maple syrup pears and porridge
Anna Jones’ maple syrup pears and porridge. Photograph: Emma Lee/The Guardian
Pears, maple syrup and spice are my winter go-to. The pears cook dinner within the time it takes for the porridge to blip away. Apples would additionally work right here.
Prep 10 min
Prepare dinner 15 min
1 cup rolled oats (about 85g)
1 cup milk (I exploit oat)
1 tbsp toasted pumpkin seeds, plus additional for serving
1 massive pinch floor cinnamon or floor cardamom
For the maple pears
2 pears, cored and
1 tbsp maple syrup, plus additional to serve
1 pinch cinnamon
1 pinch floor cardamom
Put the oats in a pan with two cups of water (utilizing the identical measure as you used for the oats) and a pinch of salt, and simmer over a low warmth for eight to 10 minutes, or till the oats are tender. Stir within the milk, seeds and cinnamon, and heat by way of.
In the meantime, warmth the pears and maple syrup in a separate pan over a medium warmth for 5 minutes till simply warmed by way of, then stir within the spices. Serve the porridge topped with the nice and cozy pears, an additional drizzle of maple syrup and a sprinkle of toasted seeds.