Pear

Pear and Ginger Scones

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For my fellow scone lovers, these are super easy to make and a good way to use up any pears that refuse to ripen.  

I got the inspiration for these from one  I had in the Avoca cafe a couple of years ago.  Their versions are cut into individual scones, but I like making  these big break apart versions, and honestly just wasn’t a*sed faffing about with a cutter. I didn’t have any but next time I’m going to try a white chocolate drizzle, as I think it would be yummy.

Makes 8

Ingredients

350 Grams Self Raising Flour

100 Grams Butter (chilled and cut into small squares)

50 Grams Sugar

150 Grams Firm Pear (peel, core and cut the pear into 1.5cm chunks)

1 Tsp Baking powder

2 Tsp Ground Ginger

1 Tsp Vanilla extract

Method

  • Pre heat the oven to 220 degrees (Celsius), line a large baking tray with baking parchment (I had a solid sheet which also works well)
  • Combine your flour and butter, if you have a food processor pulse until the mix looks like bread crumbs.  If you don’t, you can use the rubbing in method.
  • Add the baking powder and ginger and mix through, before adding the diced pear, gently mix into the flour mix to coat the chunks (it will stop them clumping)
  • Combine the milk and vanilla and gradually add to the flour mix stirring gently (I think you’re better using your hand for this, but this gives some people the ick, so use a spatula if you don’t like using your hands).  The mix should be fairly moist and bring it together  into a ball.
  • The secret of good scones is to handle the mix as little as possible.  When you have formed the mix into a ball turn onto the baking parchment, and with a floured rolling pin, roll into a circle that is about 5cm thick.
  • With a sharp knife score the top of the scone marking it in half, then a quarter then into 8ths.  Place in the oven and bake for 15-20mins.  Allow to on a wire wrack
  • Best served whilst still warm, but they’ll keep fresh if stored an airtight box for 2-3 days

Pear and Chocolate Muffins

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Rich chocolate muffins with a bite of juicy pear in each one.

Ground almonds in this recipe keeps these super light and moist, yummy.

Makes 12

Ingredients

150 Grams Ground almonds

2 & 1/2 Tsp Baking powder

40 Grams Cocoa powder

175 Grams Butter, plus 1 Tbsp

175 Grams Sugar, plus 1 Tbsp

3 Eggs

150 Grams Self Raising flour

4 Tbsp Milk

4 Firm pears (peeled and cored, and cut into 2-3cm chunks)

Method

  • Preheat the oven to 180 degrees (Celsius). Line a muffin tin with paper cases, or else grease the cups with extra butter to make them easy to remove
  • Add a tablespoon of butter and sugar to a frying pan and melt before adding the pears. Gently cook over a medium heat for 2-3 minutes stirring occasionally (don’t let them get too soft). Remove from the heat and allow to cool
  • With an electric whisk, or stand mixer cream the rest of the butter and sugar together until light and fluffy.
  • Add the eggs one at a time and continue mixing, (don’t panic if it looks like it’s curdled, it’s fine)
  • Add the milk and the rest of the dry ingredients and mix until well combined
  • Empty the pears into the muffin mix and gently fold them into the batter with a metal spoon until they are evenly distributed
  • Spoon equal amounts of the mix into the muffin cases and bake for 30 minutes
  • Allow to cool and then dust with icing sugar

Pear and Almond Tart

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Some ingredients are just made to go together and pears and almonds are two of the them. 

I have a bit of a love/hate relationship with pears.  When they are perfect they’re hard to beat.  The only issue is that they are like granite and inedible, and then turn to mush within about 20 minutes.  They are the ultimate passive aggressive fruit!

Frangipane filling

This recipe is great for using pears that are too hard to eat if you can’t be bothered with the game of chicken involved in waiting for pears to ripen.

This is a pretty rich recipe, but isn’t meant to be eaten every day and looks really impressive if you’re cooking for friends. 

It’s important to blind bake the pastry case first

You can make the pastry case and the frangipane filling in advance, which means you can have more time with your guests. You could even use shop bought pastry if you don’t have time (home made is better though). This is really good on it’s own but a little fresh cream or ice cream also doesn’t hurt if you want to be properly indulgent.

Yummy with ice cream

Ingredients

For the pastry case

200 Grams Plain flour

100 Grams Butter (chilled and cut into small cubes)

1 Tbsp Caster sugar

1 Egg yolk

For the frangipane filling

115 Grams Butter (at room temperature)

115 Grams Caster sugar

115 Grams Ground almonds

1 Tsp Vanilla extract (optional)

2 Eggs

2 Large pears

Method

  1. In a food processor add the flour, sugar, and butter. Whizz until the mixture looks like coarse breadcrumbs (you can run the butter and flour in together by hand if you prefer)
  2. Add the egg yolk and a small amount of cold water and whizz again until the mix starts to come together. Start to press the mix together to form a dough, adding a small amount of cold water if necessary. Form into a ball, wrap in cling film and refrigerate for 30 minutes
  3. Grease a 9in x 9 in loose bottemed flan tin. When the pastry has chilled, place on a floured surface, and roll out in a circle approximately 1/2 cm thick.
  4. Lay into you prepare flan tin making sure that it’s pressed into the edges. Place a sheet of baking paper on top and baking beans (I use old dried rice) to weigh down the pastry and blind bake in an oven pre heated to 180 degrees. Bake for 15 minutes before taking the case out if the oven, carefully lift the the baking paper by the 4 corners taking care not to spill any of the baking beans/rice onto the pastry case.
  5. Return the pastry case to the oven and bake for a further 10 minutes before removing from the oven and allowing to cool
  6. To make the filling, add the butter and sugar to a bowl and mix with an electric whisk until light and creamy. Add the vanilla, almonds and eggs and beat in until combined
  7. Peel, core and quarter the pears, before cutting into slices about 1cm thick
  8. Spread the almond mixture into the pastry case. Arrange quarter of the pear so the narrow part is towards the centre of the tin and wider part is towards the outside work as quickly as you can to prevent the pear discolouring
  9. Once you have arranged the pears, return the flan tin to 180 degree oven and bake for 25-30 minutes until the centre is just starting to set (it will continue to cook as it cools). Allow to cool in the tin for another 15 minutes before attempting to cut.

Pear and Ginger Upside Down Cake

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Sticky delicious caramel, soft juicy pear, and a light sponge with a gentle hum of ginger.

It’s that time of year, frosty mornings, long dark nights and cravings for comfort food.

This cake is perfect with custard as a dessert, or just enjoy a slice along with a cup of tea or coffee.

Use pears that are not too soft and mushy, so they will stay in tact during baking.

Yummy as a tea time treat.

Ingredients

For the caramel

1 Orange (juice, keep the zest for the sponge)

60 Grams Butter

330 Grams Brown sugar

For the cake

4 Pears

1 Tsp Ground ginger

3 Eggs

375 Grams Plain flour

2 1/2 Tsp Baking powder

220 Grams Sugar

250 ml Vegetable oil

125 ml Milk

Method

  1. Add the sugar, butter, and orange juice to a pan. Bring to boil, ans simmer for 2-3 minutes until caramel begins to thicken. Allow to cool slightly
  2. Add the sugar, oil, orange zest, eggs to a bowl and with an electric whisk until throughly combined
  3. Then add the flour, baking powder, and groung ginger gradually. Half way through adding the other ingredients add the milk.
  4. Whisk until the batter is thoroughly combined
  5. Peel and core the pears, cut into thick slices or quarters . Arrange in the bottom of a well greased 9 inch spring form cake tin
  6. Cover the pears with the caramel, then add the cake batter on top.
  7. Bake in an oven preheated to 220 degrees for 10 minutes, reduce the heat to 180 degree and bake for a further 55 minutes, or until a skewer comes cleanly out of cake.
  8. Allow to cool completely before removing from the tin