Fruit of the season – Pears
It’s the most fabulous time of year for pears.
My neighbour has a very old pear tree (I think she told me it was about 200 years old) which is one of the only ones left from Wimbledon when it used to be a tiny farming village outside of London. The tree goes bonkers with pears each year and they are a wonderful shape too. The core is very small and the fruit is better than anything I’ve had from a supermarket.
My neighbour is lovely and as she doesn’t really like pears she lets me go round with my dad and we get a few to eat. This year we took a little basket and filled it. We came home with 6kgs of pears! So we had to use them and think of recipes to try with them. We ended up making pear, hazelnut and chocolate cake. Pear with lemon jam (5 jars from 2kgs) pear brownies and roasted pears. We still have a few left!
I have a few pears with the leaves on and I thought they looked beautiful so I had to take a photograph.
The shape of the pears are different to the supermarket pears. They are fatter and sort of have a stretched apple look.
Ta-da! The chocolate, hazelnut and pear cake from Good Food magazine (October issue) It was amazing!
This gave me the idea of making pear brownies.
- 125 g unsalted butter
- 100 g good-quality dark chocolate (70% cocoa solids), broken up
- 40 g cocoa powder, sifted
- 35 g plain flour, sifted
- half teaspoon baking powder
- 180 g caster sugar
- 2 large free-range eggs
- 2 pears
– Preheat your oven to 180°C. Line a round cake tin with greaseproof paper.
– Melt the butter and chocolate in a bowl over simmering water until it’s melted together an remove from the heat and allow to cool slightly.
– Peel and quarter the pears and take out the core and pips. Cut the quarters in to slices.
– In a separate bowl sieve together the flour, cocoa powder, baking powder and caster sugar and mix together.
– Add the flour mixture to the melted butter/chocolate mixture and stir in well.
– Add the eggs and mix in until the mixture is smooth.
– Pour the bownie mixture into the cake tin and add the pear slices around the brownie. Don’t push them in just lay them on top.
– Bake for about 25 minutes. You want the brownie to be cooked on the outside but still gooey in the middle.
– Serve straight away with ice cream and enjoy!
Here is the brownie before it went in to the oven. I need to work on my pear placing but I was so hungry i wanted it in the oven ASAP.
Happy Baking! x