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Apple and pear strudel

This moist, delicious apple and pear strudel makes a warming winter dessert, and is a fantastic recipe to try in the kitchen with your grandchildren. Ingredients: <ul> <li>Granny smith apple</li> <li>Pear</li> <li>65g seedless raisins</li> <li>55g walnut halves</li> <li>1 1/2 teaspoons ground cinnamon</li> <li>70g caster sugar</li> <li>5 sheets of filo pastry</li> <li>2 tablespoons vegetable oil</li> <li>Icing sugar, to dust</li> </ul> Method: <ol> <li>To begin, preheat oven to 220°C then prepare the fruit by peeling and coring the apple and pears, then coarsely chop them along with the seedless raisins and walnut halves.</li> <li>Combine the fruit and walnuts in a medium bowl with the cinnamon and caster sugar.</li> <li>Place the filo sheets on a clean work surface.</li> <li>Cover the filo sheets with a dry tea towel than a damp tea towel to prevent from drying out.</li> <li>Brush one of the filo sheets with a little oil, then top with another sheet and brush with oil.</li> <li>Continue this layering process with the remaining filo sheets.</li> <li>Spoon the fruit mixture on the short edge of the filo, leaving a 4cm border.</li> <li>Fold in the ends and roll up to enclose, then brush with oil and place on baking tray.</li> <li>Bake on top shelf of oven for 15 minutes or until golden brown.</li> <li>Dust with icing sugar, cut into equal slices and serve.</li> </ol> Images: Shutterstock

Food & Wine

National Duck Day: Diana Chan's Seared Duck breast with nashi pears, honey and star anise

The family owned business and Australia’s leading duck producer Luv-a-Duck has partnered up with MasterChef alum and duck lover Diana Chan, to officially launch National Duck Day, which falls on Tuesday May 23rd, 2023. Diana Chan is a Malaysian-Australian and won the 9th season of MasterChef in 2017. She has since become a well-known TV host, menu designer, product creator and restaurateur, turning her passion for food into her career. Duck breast with nashi pears, honey and star recipe Serves: 2 Prep time: 10 mins Cook time: 45 mins INGREDIENTS: <ul> <li dir="ltr" aria-level="1"> 2 x Luv-A-Duck raw duck breasts </li> <li dir="ltr" aria-level="1"> Salt to taste </li> </ul> For the roasted pears: <ul> <li dir="ltr" aria-level="1"> 2 nashi pears, halved and cored 2 tbsp honey </li> <li dir="ltr" aria-level="1"> Juice of 1 lemon </li> <li dir="ltr" aria-level="1"> 4 whole star anise pods </li> <li dir="ltr" aria-level="1"> 1 tbsp dry vermouth or dry white wine </li> </ul> Garnish: <ul> <li dir="ltr" aria-level="1"> Micro herbs </li> </ul> METHOD: <ol> <li dir="ltr" aria-level="1"> Preheat the oven to 180C. Cut 4 pieces of baking paper and aluminium foil enough to cover the pears. </li> <li dir="ltr" aria-level="1"> Dip the cut side of the pear in lemon juice (to prevent browning). </li> <li dir="ltr" aria-level="1"> Place 1 star anise in the cored center of each pear. Drizzle 1 tablespoon honey over each star anise.Place a pear half, cut side up, on each piece of baking paper. And wrap with foil on the outside to cover. Twist the foil tightly around the top of each fruit to seal. </li> <li dir="ltr" aria-level="1"> Place the pears on a baking tray and bake for 40-45 minutes or until the pears are tender. Remove from the oven and carefully unwrap each pear half. </li> <li dir="ltr" aria-level="1"> To cook the duck, make a few slits diagonally on the skin of the duck breasts about 2 cm apart. Be careful to not slice into the meat. Season liberally with salt. In a cold pan, add in the duck breasts skin side down and cook for 10-12 minutes to render the fat on low heat. Gradually turn the heat up from low to high. Turn the duck breast over and cook for another 5 minutes. Allow the duck breasts to rest for 5 minutes before slicing. </li> <li dir="ltr" aria-level="1"> Add the liquid from the pears into the pan with all the duck fat and juices and mix to combine over low heat. </li> <li dir="ltr" aria-level="1"> To assemble, slice each duck breast into three pieces diagonally. Place on a serving plate with the pears and drizzle over the pan juices over the duck. </li> </ol> Image credit: Luv-a-Duck

Food & Wine

Pear upside-down cake

One thing I love about social media is its ability to bring people together who share similar passions. I met Jess of <a href="https://www.instagram.com/jess_mycleantreats/">@jess_mycleantreats</a> on Instagram and after scrolling through her feed of healthy desserts I was dying to try them for myself. Jess doesn't follow any particular diet, she just loves food and prefers to make healthier choices. She particularly loves desserts, so much so that she says "I may have spent the previous year heaping 3 teaspoons of Nutella into my mouth every night before I went to sleep (and also heaping on 3 kilos while I was at it)." So she decided to start experimenting with creating her own healthier treats using natural ingredients. She shares her creations on her blog, My Clean Treats, and says "if you pair these treats with a healthy lifestyle of fresh meals and regular exercise, I’d say you’re on the right track." Agree! I tried out Jess's Pear & Date Upside-Down Cake and it was delicious. Her original recipe included chopped dates, which would be really tasty but I left them out to make a Pear Upside-Down Cake (because I can't eat a lot of dates). I also used brown rice flour instead of wholewheat or spelt to keep the cake gluten-free and it worked out nicely! The recipe for my adapted version is below and you can check out Jess's original recipe here. I loved the mixture of pear and cinnamon. Ingredients <ul> <li>4 pears</li> <li>6 x 20ml tablespoons coconut oil, melted</li> <li>1/2 cup rice malt syrup</li> <li>3 large free-range eggs</li> <li>1 tsp vanilla bean paste or pure vanilla extract</li> <li>1 2/3 cup brown rice flour</li> <li>2 tsp (gluten-free) baking powder</li> <li>1 tsp cinnamon powder</li> <li>1 cup unsweetened almond milk</li> <li>Extra cinnamon powder for dusting</li> </ul> Directions 1. Peel and core the pears and cut them into halves. Poach the pear halves in simmering water for about 30-40 minutes or until soft. Set aside to cool. 2. While the pears are poaching, preheat your oven to 170°C (fan-forced) and line the base and sides of a 20cm circular cake tin with baking paper.* 3. Drizzle 3 tablespoons of melted coconut oil over the base of the tin, then arrange the pear halves cut-side down to cover the base. 4. Using an electric mixer, beat the remaining 3 tablespoons of melted coconut oil, rice malt syrup and vanilla together until creamy. Add one egg at a time to the mixture, beating until well combined. 5. Sift the flour, cinnamon and baking powder over the liquid mixture, then gently fold everything together. Add the almond milk and beat lightly to combine. 6. Pour the mixture over the pears, then bake in the preheated oven for 1 hour - 1 hour 20 minutes (mine took 1 hour). Allow to cool. To serve, flip onto a plate and dust over some extra cinnamon. Store in an airtight container in the fridge. Serves 8. Tips * I used a springform cake tin, which meant that the coconut oil dripped through the tiny gaps in the base while in the oven causing a bit of a mess. So I ended up wrapping the tin in two layers of foil to stop the dripping. I'd recommend doing this from the start or using a normal cake tin (without a removable base). Republished with permission of <a href="https://www.wyza.com.au/recipes/pear-upside-down-cake-ld.aspx">Wyza.com.au.</a>

Food & Wine

Enjoy a tasty pear tarte tatin

Here’s another French classic that has made it onto our favourites list. A traditional tarte tatin is made with apples, but I’ve gone for pears here, although poached quinces would work wonderfully too. You could, of course, use apples – my favourites are granny smiths. Serves: 4 Ingredients Baked pears <ul> <li>4 small pears</li> <li>110g (½ cup) caster sugar</li> <li>20g unsalted butter</li> <li>1 vanilla bean, halved lengthways and seeds scraped</li> <li>2 tablespoons brandy</li> <li>100g caster sugar</li> <li>100ml brandy</li> <li>1 vanilla bean, halved lengthways and seeds scraped</li> <li>50g unsalted butter, cubed</li> <li>1 sheet ready-rolled puff pastry</li> <li>Cream or ice-cream, to serve</li> </ul> Directions <ol> <li>To make the baked pears, preheat the oven to 160°C. Butter an ovenproof dish that will fit the pears snugly.</li> <li>Peel, quarter and core the pears. Arrange the pears in the dish. Sprinkle the sugar over the pears, then dot with a little butter and some of the vanilla seeds. Pour in the brandy and cover with baking paper and foil. Bake for 1½–2 hours, or until the pears are soft and light golden brown. Remove and set aside.</li> <li>Increase the oven to 190°C. You will need an ovenproof frying pan to cook the tart. Put the pan over medium heat and add the sugar, brandy, vanilla seeds and bean. Let the sugar dissolve and cook until the mixture forms a light caramel.</li> <li>Add the baked pears, arranging them neatly in the pan, and cook for about 5 minutes, shaking the pan gently to make sure the pears aren’t catching on the base. Dot with the cubed butter, then lay the pastry over the top. Using a wooden spoon, tuck the pastry edge down around the pears, taking care not to touch the caramel, as it is very hot.</li> <li>Bake for 25–30 minutes, or until the pastry is golden and the caramel is bubbling up around the edge. Remove from the oven.</li> <li>Get a serving plate that is larger than your pan and put the plate on top of the pan. Using oven gloves to protect your hands, invert the pan onto the plate. Allow the caramel to cool slightly before serving with cream or ice-cream.</li> </ol> Image and recipe from <a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fall-day-cafe-stuart-mckenzie%2Fprod9781743368404.html" target="_blank">All Day Café</a><a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fall-day-cafe-stuart-mckenzie%2Fprod9781743368404.html" target="_blank"> by Stuart McKenzie</a> (Murdoch Books RRP $39.99). Photography: © Armelle Habib 2017. Republished with permission of <a href="https://www.wyza.com.au/recipes/pear-tarte-tatin.aspx">Wyza.com.au</a>.

Food & Wine

Whip up some puff pastry pear tarts

Almond frangipane is a classic French preparation that can be made in moments. It provides a delicious base for raw or poached fruit and is spread over uncooked pastry to make simple tarts. It can be made in advance and stored in an airtight container in the refrigerator, then softened at room temperature or in the microwave in less than a minute. This recipe uses ground almonds, but it can be made with ground hazelnuts or walnuts. A fun variation is to leave the poached fruit halves whole and to cut pastry shapes to echo the shape of the fruit being used, thus making individual pear tarts or even peach or plum tarts. Each pastry shape must be chilled well before baking to prevent shrinking. Serves: 6 Ingredients <div class="article-body"> <ul> <li>1 roll ready-made all-butter puff pastry (such as Carême), thawed overnight in the refrigerator or at room temperature for 1 hour, then rolled into a 25cm-square sheet</li> <li>1 free-range egg yolk</li> <li>3–6 (depending on size) whole poached pears (see page 29), halved</li> <li>2 tablespoons reduced poaching syrup double cream or ice cream, to serve</li> </ul> Almond frangipane <ul> <li>80g unsalted butter, softened</li> <li>80g caster sugar</li> <li>80g ground almonds</li> <li>2 teaspoons plain flour</li> <li>1 free-range egg yolk</li> </ul> Directions <ol> <li>To make the almond frangipane, cream butter and sugar in a food processor until light and creamy. Add the ground almonds and flour and pulse briefly. Add egg yolk and mix just until you have a smooth cream. Scrape into a bowl until needed.</li> <li>Lift pastry sheet onto a baking paper-lined baking tray. Lightly mix the other egg yolk with a fork and brush it all over pastry with a pastry brush, ensuring that no egg drips over the edges (this will impede rising). If making a rectangular tart, score a 1 cm border around edges and prick centre with a fork. Chill in the refrigerator for 20 minutes.</li> <li>Spread chilled pastry with a 5mm thick layer of frangipane inside the scored border. (If using drained fruit halves for individual tarts, place a spoonful of frangipane on the pastry where the hollow of the fruit will cover it.)</li> <li>Preheat oven to 210°C. Cut fruit into thick wedges, then lightly press into frangipane, arranging them in closely packed and slightly overlapping rows. (For individual tarts, place halves over spoonfuls of frangipane.) Brush fruit with a little reserved syrup. Chill in refrigerator for 15 minutes.</li> <li>Bake for 20 minutes, then reduce heat to 170°C and cook for another 20 minutes. (Bake individual tarts for 15 minutes at 210°C and 15 minutes at 170°C.) Carefully paint fruit once again with reserved syrup.</li> <li>Bake for another 5 minutes; pastry should be the colour of toast so that it is really crisp and crunchy. Cool tart/s on a cake cooling rack before slicing with a serrated knife, if necessary (use a sawing action rather than pressing through the pastry). Serve with double cream or ice cream.</li> </ol> <a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fkitchen-garden-companion-cooking-stephanie-alexander%2Fprod9781921384349.html" target="_blank">Recipe and image from Kitchen Garden Companion - Cooking by Stephanie Alexander, Penguin Books, RRP $49.99.</a> Photography: © Simon Griffiths, Mark Chew. Republished with permission of <a href="https://www.wyza.com.au/recipes/puff-pastry-pear-tarts.aspx">Wyza.com.au</a>. </div>

Food & Wine

Try this for a sweet delight: Chocolate mousse cake with poached pears and crème fraîche

Time to prepare 30 mins + Overnight refrigeration, Cooking time 1h 40 mins | Serves 8 This melt-in-your-mouth mousse cake is beautifully garnished. It's the perfect sweet treat with the one you love. Recipe from <a href="http://t.dgm-au.com/c/185116/71095/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fmkr-order-now-for-your-chance-to-win--seven-network-operations-ltd%2Fprod9780733634758.html">MKR: Best of the Best Cookbook</a> (RRP $39.99), published by Hachette Australia. <a href="http://t.dgm-au.com/c/185116/71095/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fmkr-order-now-for-your-chance-to-win--seven-network-operations-ltd%2Fprod9780733634758.html">Get 70% off*</a><a href="http://t.dgm-au.com/c/185116/71095/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fmkr-order-now-for-your-chance-to-win--seven-network-operations-ltd%2Fprod9780733634758.html"> the RRP - Order here</a>. Ingredients <ul> <li>340g dark chocolate, broken into small pieces</li> <li>225g unsalted butter, softened</li> <li>5 eggs</li> <li>340g caster sugar</li> <li>Crème fraîche, to serve</li> <li>½ teaspoon black salt, to garnish</li> <li>Extra cocoa, for dusting</li> <li>Mint leaves, to garnish</li> </ul> Poached pears <ul> <li>4 Beurre Bosc pears, peeled, cored and halved</li> <li>1 cinnamon stick, broken into pieces</li> <li>100g brown sugar</li> </ul> Directions 1. Preheat the oven to 180°C. To prepare the pears, place in a small casserole dish and add the cinnamon, sugar and enough boiling water to cover the pears. Cover with foil and cook in the oven for about 40 minutes or until very tender. Remove the pears and set aside to cool. Refrigerate, covered, until required. 2. To prepare the cake, preheat the oven to 160°C. Grease a 22cm round springform tin and line the base and sides with baking paper. 3. Melt the chocolate and butter in a medium heatproof bowl over a saucepan of simmering water, stirring to combine. Remove from the heat and cool for 10 minutes. 4. Whisk together the eggs and sugar until pale and creamy. Fold half the cooled chocolate mixture into the egg and sugar mixture, then repeat with the remaining batch. 5. Pour the mixture into the prepared tin. Place in a roasting pan and add enough boiling water to come halfway up the sides of the cake pan. Cook in the centre of the oven for 55 minutes. Remove the cake pan from the roasting dish, set aside to cool and refrigerate overnight. 6. To serve, remove the outer ring of the pan and cut the cake into generous slices. Place each slice on a serving plate, spoon over a generous amount of crème fraîche and garnish with black salt. Place a pear half beside each slice of cake, dust over a little cocoa and garnish with fresh mint. Tips If black salt is unavailable, try garnishing the crème fraîche with a little grated chocolate. Republished with permission of <a href="https://www.wyza.com.au/recipes/chocolate-mousse-cake-with-poached-pears-and-creme-fraiche.aspx">Wyza.com.au.</a>

Food & Wine

Enjoy some hearty sticky beef rib with beurre bosc pear

This sticky beef recipe is messily delightful, with sliced pears for an added health kick to your meal! Serves: 4 to 6 Ingredients Beef <ul> <li>2kg beef short ribs</li> <li>5 litres water</li> <li>3 cups Chinese cooking wine</li> <li>2 cups dark soy</li> <li>1 cup light soy</li> <li>1½ cups white sugar</li> <li>1 cup ginger roughly chopped</li> <li>10 garlic gloves crushed</li> <li>1 bunch of green shallots roughly chopped</li> <li>3 cinnamon quills</li> <li>8 star anise whole</li> <li>1 orange, zest removed</li> </ul> Salad <ul> <li>2 beurre bosc pears pealed and finely sliced</li> <li>1 bunch sea parsley picked</li> <li>1 small kohlrabi, peeled and finely sliced</li> <li>1 lemon</li> <li>Extra virgin olive oil</li> </ul> Sticky sauce <ul> <li>50g sugar</li> <li>50ml Chinese black vinegar or balsamic vinegar</li> </ul> Directions For the beef <ol> <li>Place all ingredients except for the meat in a stockpot and bring to a simmer. Cook for about 15-20 minutes to bring out flavour.</li> <li>To prepare the beef ribs, cut excess fat away and place in the simmering stock for 2½-3 hours, keeping in mind that the beef should be under the stock at all times. It is a good idea to place a piece of baking paper over the top of the beef as this helps keep it submerged.</li> <li>Once cooked, remove from the stove and let the beef steep for about 1 hour.</li> </ol> For the pear and kohlrabi salad <ol> <li>Place sliced pear, kohlrabi, sea parsley and native pepper berry in a bowl.</li> <li>Season with salt, lemon juice and a splash of olive oil. Set aside.</li> </ol> For the sticky sauce <ol> <li>In a pan, add 200ml of braising liquid, Chinese black vinegar and sugar and reduce to a thick sticky sauce.</li> <li>Slice ribs and place on a serving platter, pour over the reduced sauce and garnish with the pear and kohlrabi salad.</li> </ol> Recipe thanks to <a href="http://rediscoverthepear.com.au/">Australian Pears</a>. Republished with permission of <a href="https://www.wyza.com.au/recipes/sticky-beef-rib-and-beurre-bosc-pear.aspx">Wyza.com.au</a>.

Food & Wine

Treat yourself with salmon rillettes and pear relish

For when you feel like something a little bit fancy, try this delectable combination of salmon and pear relish! Serves: 4 Ingredients Pear relish <ul> <li>2 packham pears, peeled and sliced</li> <li>50ml olive oil</li> <li>1 small red onion, finely chopped</li> <li>2 cloves garlic</li> <li>60ml cider vinegar</li> <li>70g sugar</li> <li>½ tsp cumin seeds, toasted and ground</li> <li>½ tsp mustard seeds, crushed</li> <li>2 bay leaves</li> </ul> Rillettes <ul> <li>400g salmon</li> <li>100g smoked salmon</li> <li>100g butter</li> <li>1 tsp fennel seeds, toasted and ground</li> <li>1 bunch of dill</li> <li>1 preserved lemon, finely chopped</li> <li>20g capers, finely chopped</li> <li>¼ tsp cayenne pepper</li> <li>50ml crème fraiche</li> <li>Salt and pepper</li> </ul> Salad <ul> <li>3 endives</li> <li>Olive oil</li> <li>1 lemon, juiced</li> <li>12 nasturtium leaves, to serve</li> </ul> Directions For the pear relish 1. In a heavy based pot, sauté the red onion until slightly caramelised, then add spices, sugar, vinegar and bay leaves. 2. Cook until the excess liquid has reduced away, add pear and cook for further 10 minutes. Cool and set aside. For the rillettes 3. Steam the salmon for about six minutes or until just cooked. Place in a bowl with the smoked salmon and gently flake together. 4. Add chopped dill, preserved lemon, capers, spices, butter and crème fraiche and gently mix together to combine. Season with salt and pepper and place in the fridge to set. For the endive salad 5. Cut endives in half lengthways and gently colour them in a hot pan or a chargrill until cooked through. 6. Season with salt, olive oil and lemon juice and set aside. To serve 7. On a serving plate, place a large quenelle of salmon mix on the plate followed by a spoonful of pear relish, charred endive and garnish with nasturtium leaves. Serve immediately. Recipe thanks to <a rel="noopener" href="http://rediscoverthepear.com.au/" target="_blank">Australian Pears</a>. Written by Wyza. Republished with permission of <a href="https://www.wyza.com.au/recipes/salmon-rillettes-and-pear-relish.aspx">Wyza.com.au</a>.

Food & Wine

Indulge in this simple pear, rosemary and frangipane cake

This simple yet delicious cake is the perfect dessert for a quiet night in. Serves: 10 Ingredients <ul> <li>240g softened butter, at room temperature</li> <li>120g white sugar</li> <li>120g brown sugar</li> <li>4 eggs beaten, at room temperature</li> <li>140g almond meal</li> <li>110g self-raising flour</li> <li>1 tbsp chopped rosemary</li> </ul> Pears <ul> <li>500g sugar</li> <li>1 vanilla bean, cut in half and seeds scraped out</li> <li>2 lemons, zested and juiced</li> <li>6 winter nelis pears, peeled and quartered</li> <li>1 sprig of rosemary</li> <li>Whipped cream, to serve</li> </ul> Directions <ol> <li>Preheat oven to 150°C.</li> <li>Line a 22cm spring-form cake tin with baking paper, making sure to leave at least 3cm of paper overhanging the top of the tin.</li> <li>Cream the butter and sugars and add the eggs one at a time. Fold in the almond meal, flour and chopped rosemary, being careful not to over-mix.</li> </ol> For the pears <ol> <li>Add sugar to a heavy based pan and cook to a light caramel. Add vanilla, lemon juice and lemon zest and toss the pears until coated.</li> <li>Cook for about five minutes.</li> <li>Arrange pears in the bottom of the tin, pour over batter and bake for about 2 to 2½ hours or until cake skewer comes out clean.</li> <li>To serve, place a slice on a serving plate with a spoonful of softly whipped cream and a drizzle of any leftover pear caramel. Garnish with a sprig of rosemary.</li> </ol> Recipe thanks to <a rel="noopener" href="http://rediscoverthepear.com.au/" target="_blank">Australian Pears</a>. Republished with permission of <a rel="noopener" href="https://www.wyza.com.au/recipes/pear,-rosemary-and-frangipane-cake.aspx" target="_blank">Wyza.com.au.</a>

Food & Wine

French classic: Pear tarte tatin

Here’s another French classic that has made it onto our favourites list. A traditional tarte tatin is made with apples, but I’ve gone for pears here, although poached quinces would work wonderfully too. You could also use granny smith apples. Ingredients: Baked pears 4 small pears 110g (½ cup) caster sugar 20g unsalted butter 1 vanilla bean, halved lengthways and seeds scraped 2 tablespoons brandy 100g caster sugar 100ml brandy 1 vanilla bean, halved lengthways and seeds scraped 50g unsalted butter, cubed 1 sheet ready-rolled puff pastry Cream or ice-cream, to serve Directions: 1. To make the baked pears, preheat the oven to 160°C. Butter an ovenproof dish that will fit the pears snugly. 2. Peel, quarter and core the pears. Arrange the pears in the dish. Sprinkle the sugar over the pears, then dot with a little butter and some of the vanilla seeds. Pour in the brandy and cover with baking paper and foil. Bake for 1½–2 hours, or until the pears are soft and light golden brown. Remove and set aside. 3. Increase the oven to 190°C. You will need an ovenproof frying pan to cook the tart. Put the pan over medium heat and add the sugar, brandy, vanilla seeds and bean. Let the sugar dissolve and cook until the mixture forms a light caramel. 4. Add the baked pears, arranging them neatly in the pan, and cook for about 5 minutes, shaking the pan gently to make sure the pears aren’t catching on the base. Dot with the cubed butter, then lay the pastry over the top. Using a wooden spoon, tuck the pastry edge down around the pears, taking care not to touch the caramel, as it is very hot. 5. Bake for 25–30 minutes, or until the pastry is golden and the caramel is bubbling up around the edge. Remove from the oven. 6. Get a serving plate that is larger than your pan and put the plate on top of the pan. Using oven gloves to protect your hands, invert the pan onto the plate. Allow the caramel to cool slightly before serving with cream or ice-cream. Image and recipe from <a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fall-day-cafe-stuart-mckenzie%2Fprod9781743368404.html" target="_blank">All Day Café</a><a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fall-day-cafe-stuart-mckenzie%2Fprod9781743368404.html" target="_blank"> by Stuart McKenzie</a>. Photography: © Armelle Habib 2017. Written by Stuart McKenzie. Republished with permission of <a href="https://www.wyza.com.au/recipes/pear-tarte-tatin.aspx">Wyza.com.au</a>.

Food & Wine

Choc pear smoothie

For a healthier variation on a classic chocolate hit, try this delicious smoothie with pears and almond milk. Serves: 1 Time to prepare: 5 mins Ingredients: 1-2 pears, peeled and chopped 1½ cups chilled almond milk 3 medjool dates, pitted 1 tablespoon almond butter 1 tablespoon cacao 1 tablespoon chia seeds 3-4 ice cubes Directions: 1. Add all ingredients to blender. Blend on high speed. Republished with permission of <a href="https://www.wyza.com.au/recipes/choc-pear-smoothie.aspx">Wyza.com.au.</a>

Food & Wine

Green pear smoothie

Create this quick and easy superfood smoothie that will provide you with lasting energy throughout the day. Ingredients: <ul> <li>2 ripe pears, peeled, cored chopped</li> <li>2 frozen bananas, chopped</li> <li>3/4 cup chopped kale</li> <li>1 tablespoon rice malt syrup/or agave</li> <li>250ml vanilla almond milk</li> <li>3-4 ice cubes</li> </ul> Method: 1. Add all ingredients to blender. Blend on high speed. Recipe thanks to <a rel="noopener" href="http://rediscoverthepear.com.au/" target="_blank">Australian Pears</a>.

Food & Wine

Pear strudel

With a crispy, golden pastry outside and steaming, tender pear filling, this strudel is the perfect dessert to go with a scoop of vanilla ice cream or a little custard. Ingredients: <ul> <li>800g can of pears in juices OR 800g of peeled, sliced fresh pears</li> <li>½ cup sultanas</li> <li>¼ cup ground hazelnut meal</li> <li>3 tablespoons caster sugar</li> <li>¼ teaspoon ground cinnamon</li> <li>20g butter, melted</li> <li>Your favourite strudel pastry</li> </ul> NOTE: A traditional strudel should use strudel pastry, but this can be a fiddly process, so feel free to use several sheets of filo pastry or puff pastry instead. Method: <ol> <li>Preheat your oven to 200°C and line a baking tray with baking paper.</li> <li>Chop the pears into smaller chunks and combine with the sultanas, hazelnut meal, caster sugar and cinnamon.</li> <li>Lay the pastry down on your work surface and spoon the filling along one side – leaving a generous five-cm border on each end.</li> <li>Once all of the filling is spread, fold in each end and roll the strudel. Place on the baking tray and brush with the melted butter. Sprinkle a little caster sugar on top.</li> <li>Bake for 30 to 35 minutes, or until golden brown. Dust with icing sugar and slide to serve hot.</li> </ol> Related links: <a href="/lifestyle/food-wine/2015/06/berry-clafoutis/">Looking for more European desserts? Try our mixed berry clafoutis</a> <a href="/lifestyle/food-wine/2015/06/apple-rose-tarts/">These apple rose tarts look simply beautiful and taste even better</a> <a href="/lifestyle/food-wine/2015/06/strawberry-rhubarb-cobbler/">Strawberry and rhubarb cobbler: a top that looks like cobblestones, a filling that tastes like heaven</a>

Food & Wine

Brown sugar pavlova with poached pears and caramel sauce

Pavlova is a classic celebration dessert and this recipe gives it a wintry twist. The combination of pears, ginger cream, and rich caramel, alongside the crisp and chewy pavlova, makes for a wonderful dessert. It's a bit messy, which keeps things a casual and approachable – perfect for a family feast. The recipe is adapted from a New Zealand food blog called Toast. Serves: 6-8 Ingredients: For the pavlova <ul> <li>6 egg whites, at room temperature</li> <li>380g brown sugar</li> <li>4 teaspoons cornflour</li> <li>2 teaspoons cider vinegar</li> <li>1 teaspoon vanilla extract</li> </ul> For the poached pears <ul> <li>4-5 cups water</li> <li>1½ cups white sugar</li> <li>4 pears, cut into eighths and cores removed</li> <li>3-4 slices fresh ginger </li> <li>1 cinnamon stick </li> <li>Ginger cream: </li> <li>500ml cream</li> <li>1 teaspoon ground ginger </li> <li>Caramel sauce: </li> <li>1 cup brown sugar </li> <li>½ cup cream </li> <li>60g butter</li> <li>Pinch of salt</li> <li>1 teaspoon vanilla extract </li> </ul> Method: For the pavlova: 1. Heat oven to 140°C. Line an oven tray with baking paper. Beat egg whites until stiff then gradually add brown sugar until firm and glossy. Be patient, this can take a good 10 minutes. Add cornflour, vinegar and vanilla then beat on low until combined. 2. Tip mixture onto baking tray and, using a rubber spatula, shape it into a large rectangle about 5-6cm high. Smooth the edges with the spatula then bake 1 hour, until firm and lightly coloured. 3. Take from oven and cool completely before serving. Pavlova can be made a couple of days in advance and kept in an airtight container. For the poached pears: 4. Heat water and sugar in a saucepan until sugar has dissolved. Add pear pieces (skin on), ginger and cinnamon. Simmer for about 20-25 minutes. Allow pears to cool in the liquid and keep them there until ready to use; they can be made 1-2 days ahead. (The poaching liquid will keep in the fridge for 4-5 days and works well as a substitute for sugar syrup in cocktails; try adding it to a Tom Collins.) For the ginger cream: 5. Whip cream and ginger together until soft peaks form. For the caramel sauce: 6. Mix sugar, cream, butter and salt in a small saucepan over medium-low heat. Cook about 6-7 minutes, whisking gently. Add vanilla then cook for another minute. Remove from heat and allow to cool slightly – the sauce will thicken as it cools. It will keep in the fridge for about a week; just reheat gently or use cold. To assemble: 7. Carefully transfer pavlova to a serving board. Spread the ginger cream over, leaving a good 2cm clear around the edge. Spoon the pears on top then drizzle over the caramel sauce. Written by Delaney Mes. First appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk%20%20%20" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Honey poached pears with oat, almond and banana pancakes

There's nothing like expanding one's culinary repertoire, especially when it equates to the addition of a healthy, new breakfast dish. It's easy to get stuck in a breakfast rut, so mix things up a bit with this recipe for earl grey, orange and honey poached pears with oat, almond and banana pancakes. Serves: 4-6 Ingredients: <ul> <li>4 pears, peeled, halved</li> <li>3 teaspoons/3 teabags earl grey tea</li> <li>2 oranges</li> <li>¼ cup/100g honey</li> <li>½ cup prunes</li> <li>1 cup almonds</li> <li>1 cup oats</li> <li>3 eggs</li> <li>1 teaspoon vanilla bean paste/extract</li> <li>2 bananas</li> <li>1 ¼ cups milk</li> <li>Unsweetened yoghurt to serve</li> </ul> Method: <ol> <li>Put the pears, cut-side up, into a heavy-bottomed pot. Pour 500ml boiling water over the tea and leave to steep for 5 minutes before pouring over the pears. </li> <li>Peel 5 thick strips of zest from one of the oranges using a vegetable peeler, and add this to the pot along with the juice of both oranges, the honey, and the prunes. Cover with the lid and simmer for 45 minutes or until soft. Remove the lid, bring to the boil, and cook for 20 minutes or until the liquid starts to thicken.</li> <li>To make the oat, almond and banana pancakes, pre-heat the oven to 50 degrees Celsius. Put the almonds into a food processor and whiz until they resemble coarse flour. Add the oats and whiz again until they are as fine as the almonds. </li> <li>Add the eggs, vanilla, bananas, and milk, and process until the batter is smooth. </li> <li>Heat a heavy-bottomed frying pan or skillet, add a little butter, and when the pan is hot enough (put a small drop of batter on to the pan and if it sizzles immediately it is ready to go), pour in ladleful of batter. Cook for approximately two minutes (or until the bottoms are golden brown) before flipping and cooking for a further two minutes. Remove from the pan and put on a plate in the oven. Repeat with the remaining batter. Serve with yoghurt and the poached pears and syrup. </li> </ol> Do you have a creative breakfast recipe to share with the community? Let us know in the comments below. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/08/overnight-wholegrain-oats-date-fig/">Overnight wholegrain oats with date and fig puree</a> <a href="/lifestyle/food-wine/2016/07/raspberry-chocolate-coconut-ice/">Raspberry & chocolate coconut ice</a> <a href="/lifestyle/food-wine/2016/08/spiced-diamond-cookies/">Spiced diamond cookies</a>

Food & Wine

Pear and chocolate crumble

Maggie Beer’s pear and chocolate crumble goes down easy without ever compromising on taste, making it the perfect after-dinner dessert for seniors. This delicious crumble provides four times the amount of energy and three times the fibre of a serving of tinned fruit and ice cream. Ingredients: Crumble <ul> <li>80g caster sugar</li> <li>65g plain flour</li> <li>115g unsalted butter</li> <li>40g almond Flakes</li> <li>20g oats</li> </ul> For base <ul> <li>1.5kg beurre bosc pears</li> <li>65g unsalted butter</li> <li>60g 70 per cent chocolate</li> </ul> Method: <ol> <li>To begin, preheat your oven to 220°C.</li> <li>Place the sugar, flour and butter into the food processor and pulse until the butter starts to come together.</li> <li>Add the almonds and oats and continue to pulse the mixture until it just starts to form a large crumb. Do not over mix or the mix will form large clumps. This process will depend on the food processor being used and the temperature of the butter (butter must be very cold).</li> <li>Remove from the food processor and place into a tray.</li> <li>Place tray in fridge.</li> <li>To make the pear filling, place the butter into a large pot or fry pan over high heat.</li> <li>Once butter has melted, add the pears and cook for 10 to 15 minutes or until they are soft, but not falling apart. Remove from the heat and allow to cool.</li> <li>Place 130g of cooked pear into each unit/ramekin and add 10g of chocolate.</li> <li>Top each unit with 47g of crumble topping.</li> <li>Place the crumbles into the preheated oven and bake for 15 minutes or until golden brown.</li> <li>Serve with cream or custard.</li> </ol> Recipe courtesy of the Maggie Beer Foundation. To find more information please visit their <a href="https://www.maggiebeerfoundation.org.au/" target="_blank">website here</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/04/mixed-berry-crumble/">Mixed berry crumble</a> <a href="/lifestyle/food-wine/2016/02/apple-and-apricot-crumble/">Apple and apricot crumble</a> <a href="/lifestyle/food-wine/2016/04/persimmon-and-amaretti-crumble/">Persimmon and amaretti crumble</a>

Food & Wine

Gluten free chocolate and pear brownies

These decadent brownies contain 50% more energy and twice the amount of fibre as two store bought lamington fingers. Cocoa contains many minerals such as calcium, copper, zinc, iron and magnesium, all essential for good health. The high flavonoid content of cocoa has been scientifically linked to a reduced risk of heart disease, stroke and diabetes. The pear is also a great source of dietary fibre which is helpful in regulating cholesterol and controlling blood sugar levels. This recipe is even gluten free and can be eaten by those with coeliac disease. What more reasons could you possibly need? Ingredients: <ul> <li>280g butter</li> <li>280g 70% chocolate (good quality)</li> <li>280g castor sugar</li> <li>4 eggs</li> <li>1 tsp vanilla</li> <li>50g cocoapowder</li> <li>75g gluten free plain flour</li> <li>100g dried pear, chopped into small pieces</li> <li>20g cocoa nibs</li> </ul> Method: <ol> <li>Preheat the oven to 175°C. Grease and line a slice tin.</li> <li>Place the chocolate and butter in a bowl over a bain marrie to melt, alternatively place in the microwave safe bowl on low.</li> <li>Place the eggs, sugar and vanilla in a mixing bowl and whisk on high until light and fluffy.</li> <li>Once the chocolate and butter are melted and the eggs and sugar are whisked, gently combine the two. Fold in the flour and cocoa mix, then the dried pear and cocoa nibs. Careful not to over mix! Pour into the prepared tray and bake for 14 minutes or until set.</li> <li>Cool, then place into the fridge to completely chill before cutting (using a hot knife!)</li> </ol> Recipe courtesy of the Maggie Beer Foundation. To find more information please visit their <a href="https://www.maggiebeerfoundation.org.au/" target="_blank">website here</a>. Follow the Maggie Beer Foundation on <a href="https://www.facebook.com/mbeerfoundation/" target="_blank">Facebook here.</a> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/06/chocolate-raspberry-brownies/">Chocolate raspberry brownies</a> <a href="/lifestyle/food-wine/2016/04/three-ingredient-nutella-brownies/">3-ingredient Nutella brownies</a> <a href="/lifestyle/food-wine/2016/06/chocolate-mousse-pomegranate-turkish-delight-tarts/">Chocolate mousse, pomegranate and Turkish delight tarts</a>

Food & Wine

Pear and berry crumbles

Easy and delicious, you may want to make a double batch as these won’t last long! Serves: 4 Ingredients: <ul> <li>4 large pears, peeled and cubed</li> <li>200g caster sugar</li> <li>250g frozen mixed berries, thawed</li> <li>200g plain (all-purpose) flour</li> <li>100g unsalted butter, cold, cut into small pieces</li> <li>85g pistachio, shelled and roughly chopped</li> <li>Vanilla ice cream or cream, to serve (optional)</li> </ul> Method: <ol> <li>Preheat oven to 190°C.</li> <li>Place pears in a medium pan, cover with half the sugar and cook on a medium heat for about 10 minutes, or until softened and releasing juices.</li> <li>Add the berries and bring back to the boil before removing from the heat.</li> <li>Spoon the fruit mixture into 4 ovenproof ramekins.</li> <li>Add the flour, butter and a pinch of salt in a large bowl, rubbing with your hands until the mixture achieves a breadcrumb-like consistency. Add pistachios and remaining sugar and stir to combine.</li> <li>Sprinkle the crumb mixture evenly over each ramekin.</li> <li>Bake for 20-25 minutes until golden, then remove and let cool slightly.</li> <li>Serve with ice cream or cream and enjoy.</li> </ol> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/04/mixed-berry-crumble/">Mixed berry crumble</a> <a href="/lifestyle/food-wine/2016/04/persimmon-and-amaretti-crumble/">Persimmon and amaretti crumble</a> <a href="/lifestyle/food-wine/2016/02/apple-and-apricot-crumble/">Apple and apricot crumble</a>

Food & Wine

Roasted honey pears with yoghurt

The bold flavours of the honey pears combine perfectly with the sweetness of the yoghurt to make a dessert that’s incredibly hard to put down. Delicious! Serves: 2 Ingredients: <ul> <li>¼ cup honey</li> <li>½ cup water</li> <li>2 pears, cut into eighths</li> <li>¼ cup raisins</li> <li>1 cinnamon stick</li> <li>400g vanilla yoghurt</li> <li>2 tablespoons natural flaked almonds, toasted</li> </ul> Method: <ol> <li>To begin, combine honey and water in a small roasting pan.</li> <li>Add pears, raisins and cinnamon.</li> <li>Cover pan tightly with foil and roast at 200⁰C for 20 minutes.</li> <li>Remove foil and turn the pears.</li> <li>Roast, uncovered, for a further 10 minutes or until pears are caramelised and tender, basting with syrup during cooking.</li> <li>Spoon yoghurt into serving bowls, top with warm pears and sprinkle almonds.</li> </ol> How good does that sound? What’s your favourite recipe to try with pears? Is there anything you’d add to the recipe above? Let us know in the comments below. Recipe courtesy of Legendairy – <a href="http://www.legendairy.com.au/recipes/the-dairy-kitchen-recipe-landing" target="_blank">visit their site</a> for more delicious food ideas. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/01/pear-pomegranate-and-feta-salad/">Pear, pomegranate and feta salad</a> <a href="/lifestyle/food-wine/2016/04/apple-and-pear-strudel/">Apple and pear strudel</a> <a href="/lifestyle/food-wine/2016/04/flourless-pear-and-almond-cake/">Flourless pear and almond cake</a>

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