2 WAYS TO COOK WITH PEARS IN AUTUMN

Pears are one of autumn’s seasonal stars. But you don’t just have to enjoy it baked in a teatime sweet treat. Here are two delicious ways you can cook with this juicy fruit!

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POACHED PEARS AND SPICED CREAMY OATS
Serves 4 // Cooking time 1h15m



INGREDIENTS

For the poached pears

3 Earl Grey tea bags
5½ cups water
¾ cup caster sugar
1 lemon peel
2cm ginger, peeled
6 pears, peeled

For the creamy oats

2½ cups milk of choice
1 cup rolled oats
1 tsp cinnamon
½ tsp nutmeg
2 Tbsp honey

To serve

2 cups plain yoghurt

METHOD

For the poached pears

1. Place the teabags in a pot along with the water and the sugar. Bring the water to a gentle simmer and heat until the sugar has dissolved. Remove the teabags and add the lemon peel and ginger.
2. With the liquid simmering, add the pears and poach for 25–30 minutes, until just soft.
3. Remove the pears from the liquid and set aside. Bring the remaining liquid up to a boil and simmer until syrupy, about 20 minutes.
4. Return the pears to the liquid to coat in the syrup.

For the creamy oats

1. Bring the milk to a boil in a saucepan. Slowly stir through the oats. Turn the heat down to low and stir until soft, about 5–10 minutes.
2. Once the oats are soft and creamy, stir through the spices and honey.

To serve

1. Spoon a generous serving of oats into a bowl. Top with a dollop of yoghurt and arrange a poached pear over the top. Drizzle over extra syrup and serve warm.


Recipe & styling: Elizabeth Mackenzie
Photography: Sean Dollery // HMimages.co.za


CRUMBED PORK FILLET SERVED WITH PEAR AND BLUE CHEESE
Serves 4 // Cooking time 30min

INGREDIENTS
4 pork chops
3 slices white bread, toasted
2 pears, thinly sliced
2 Tbsp apple cider vinegar
50g blue cheese

METHOD
1. Cover each chop with clingfilm and lightly bash with a meat tenderiser until evenly flattened.
2. Break the toast into chunks, then blitz in a food processor to form fine crumbs.
3. Pat the crumbs onto the meat, then bash lightly again to ensure they stick.
4. Heat a non-stick pan over medium heat. Drizzle the pork with olive oil and cook for 3 minutes on each side, until golden brown.
5. Place the sliced pears in a bowl. Drizzle with the apple cider vinegar and a little olive oil. Season with salt and pepper.
6. Crumble the blue cheese over the pork and pears just before serving.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za