Perfect Pairings

  

This has been a good year in the potager for most of my fruit and veg. Especially cherry tomatoes, butternut squash, potatoes, apples and pears.

The latter are the last to ripen, and are just starting to turn yellow and soften slightly at the base. Just right for making into jams, chutneys, compotes, puddings -and good for eating fresh too.

So, in addition to my usual dishes, I'm teaming the pears up with some other flavours to showcase them this year.

Just as the pears begin to ripen, so the walnuts start to fall from the trees.  

Serendipity indeed as the two go beautifully together. Especially in a Salade Auvergnate.

Walnuts and pears- a marriage made in heaven

Begin by shelling the walnuts and removing any brittle core inside.

Shelled walnuts

Then mix them with some melted butter and either honey, or maple syrup. 

Mix with melted butter and some honey

Spread out on a piece of baking parchment and either bake at 150 degrees for 10 minutes ( watching closely to check they sizzle but don't burn) or leave them in a cooling oven ( switched off after baking something else) until they are toasted.

Toast on baking paper in medium oven

Now - make your salad. Peel and core the pears, slice and dip in lemon juice. Cube some blue cheese like Bleu d'Auvergne (or any cheese you like if you are not a fan of blue). Sizzle some smoked bacon lardons in a pan. Mix together salad leaves, tomatoes, pears, bacon, cheese and walnuts and serve with a dressing of your choice.

Salade Auvergnate

Another flavour that goes well with pears is star anise. I often use it when poaching pears for a dessert or to add to a trifle.

Pears poached with star anise

This time I used it to make a Spiced Pear Jam.

Begin by macerating 2 kilos of peeled and chopped pears in 1 kilo of  sugar and the zest and juice of 3 lemons. Leave overnight.

Mix together pears, sugar and lemon juice

The next day, drain the juice into a preserving pan and bring to the boil with 3-4 star anise.

When all the sugar is dissolved, add the fruit pieces and bring back to the boil. Remove the star anise and any scum which forms, and continue to boil until the mixture reaches a jam set ( 104 degrees) or a spoonful sets easily on a cold saucer. Quickly stir in a sachet of agar agar dissolved in a spoonful of cold water.

Pot up the hot liquid into hot sterilized jars.

Pour into hot jars

The next day the jam will have cooled and set nicely, ready for labelling and storing.

Spiced Pear Jam

Plenty of pears still left over for a Pear Tatin ( easiest pud in the world if you have some readymade puff pastry)

Pear Tatin

Or a Chocolate and Pear Tart ( just a pastry case, poached pears and some chocolate sponge mix)

Chocolate and Pear Tart

However you eat them- enjoy the best of the Autumn harvest. And hope to see you at Christmas!