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!
Poached pears and spiced creamy oats
- 1h 15mins
- Serves 4
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
Elizabeth Mackenzie
‧ Recipe & styling
‧ Recipe & styling
Sean Dollery // HMimages.co.za
‧ Photography
‧ Photography
1
Method
For the poached pears
- 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.
- With the liquid simmering, add the pears and poach for 25–30 minutes, until just soft.
- Remove the pears from the liquid and set aside. Bring the remaining liquid up to a boil and simmer until syrupy, about 20 minutes.
- Return the pears to the liquid to coat in the syrup.
2
For the creamy oats
- 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.
- Once the oats are soft and creamy, stir through the spices and honey.
3
To serve
- 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.
Crumbed pork fillet served with pear and blue cheese
- 30mins
Ingredients
- 4 pork chops
- 3 slices white bread, toasted
- 2 pears, thinly sliced
- 2 Tbsp apple cider vinegar
- 50g blue cheese
Amerae Vercueil
‧ Recipe & styling
‧ Recipe & styling
Andreas Eiselen // HMimages.co.za
‧ Photography
‧ Photography
Method
- Cover each chop with clingfilm and lightly bash with a meat tenderiser until evenly flattened.
- Break the toast into chunks, then blitz in a food processor to form fine crumbs.
- Pat the crumbs onto the meat, then bash lightly again to ensure they stick.
- 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.
- 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.
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