Pears have been cultivated across the Northern Hemisphere for millennia, originating in the temperate regions of Asia—somewhere in China and the current Turkey and the Middle East. Early civilizations discovered that ripe pears, with their soft flesh and lack of acidity, lent themselves well to sweet preparations. As cultures exchanged goods along ancient trade routes, pears made their way throughout Europe and the Mediterranean and other places. Pastry chefs devised new creations that highlighted the fruit's subtle sweetness. So here are some desserts with crisp pears as the star ingredient.
1. Poached Pears
Ingredients:
- 4 medium pears
- 500 ml water
- 250 gm sugar
- 5 gm cinnamon sticks
- 2 gm cloves
Instructions:
- 1. Peel the pears, but don’t remove the stem. Then, cut off a thin slice from the bottom so they can rest without rolling around.
- 2. Put a saucepan on the stove, add water, sugar, cinnamon sticks and cloves and bring it to a boil over medium heat. Stir frequently to dissolve the sugar.
- 3. Then reduce the heat to low and carefully add the pears to the bubbling liquid. Cover and simmer the pears in the saucepan for 20-30 minutes.
- 4. Remove pears from the poaching liquid and allow to cool.
- 5. The pears can be served warm or chilled, with the poaching liquid reduced to syrup and poured over the top.
- 6. Leftover pears are delicious when served with yogurt, ice cream or on their own.
2. Pear Clafoutis
Ingredients:
- 100 gm ripe but firm pears, sliced
- 30 gm white sugar
- 200 ml full cream milk
- 60 gm all-purpose flour
- 5 ml pure vanilla extract
- 2.5 ml lemon zest
- Pinch of salt
- 15 gm unsalted butter (for greasing)
Instructions:
- 1. Preheat your oven to 180°C. Then grab your trusty cast iron skillet which should be approx. 20 cm in diameter and grease it with butter.
- 2. Now whisk together the eggs and sugar until they turn creamy in a mixing bowl. Slowly stream in the milk while whisking.
- 3. Sift in the flour and whisk just until smooth, being careful not to overmix.
- 4. Peel the pears, cut them into halves and remove the core. Slice and arrange in the prepared baking dish, fanning them out slightly.
- 5. Pour the batter over the pear slices. Bake for about 45 minutes until it puffs and turns golden brown on top.
- 6. Remove it from the oven and let it cool for a few minutes before serving. It will collapse slightly as it sets.
- 7. Dust with confectioners' sugar to serve, if desired.
3. Pear Strudel
Ingredients:
- 250 gm all-purpose flour
- 125 ml water
- 60 gm butter, softened
- 1/2 tsp salt
- 750 gm pears, peeled and sliced
- 100 gm raisins
- 100 gm brown sugar
- 1 tsp ground cinnamon
Instructions:
- 1. In a bowl, mix the flour, water, 50 gm of butter and salt until a dough forms. Knead on a floured surface for 5 minutes.
- 2. Roll out dough into a 30cmx40cm rectangle. Spread the remaining 10 gm of butter over the surface.
- 3. In a bowl, toss the pears, raisins, brown sugar and cinnamon. Spread evenly over the dough, leaving a 5 cm border.
- 4. Roll up the strudel tightly, starting from a long side. Pinch seam to seal.
- 5. Place on a baking sheet. Bake at 180°C for at least 40 minutes, until the dough turns a beautiful hue of golden brown.
- 6. Allow to cool slightly before slicing and serving.
4. Pear Crumble Bars
Ingredients:
Crust:
- 150 gm all-purpose flour
- 75 gm cold butter cubes
- 50 gm powdered sugar
Filling:
- 500 gm firm pears, diced into 1cm pieces
- 50 gm brown sugar
- 1 tbsp fresh lemon juice
Topping:
- 100 gm all-purpose flour
- 75 gm brown sugar
- 50 gm chilled butter cubes
- 1/4 tsp cinnamon powder
Instructions:
- 1. Preheat the oven to 180°C. Line a 20 cm square pan with baking paper.
- 2. For the crust, sift flour into a bowl. Add the chilled butter cubes and use your hands to rub them into the flour until the mixture reaches a coarse consistency then stir in sugar. Press firmly into the prepared pan.
- 3. In a separate bowl, for the filling, gently toss pear pieces with brown sugar and lemon juice until evenly coated. Arrange in an even layer over the crust.
- 4. For the topping: sift flour into another bowl. Add sugar, butter cubes and cinnamon. Use a pastry cutter or two knives to cut butter into flour until the mixture resembles a coarse sandy texture.
- 5. Sprinkle topping evenly over the pear layer. Use the back of a spoon to lightly press it down.
- 6. Bake for 40 minutes until the topping is deep golden brown. Allow to cool completely before cutting into squares.