Pear (variety unknown)
(Pyrus communis)
Pear - Drying & Conditioning
Peel and slice fruit to fit dehydrator racks. No need to use acidulation as the finished colour is quite palatable. Ready when firm to touch yet not squelchy when squeezed.
Store in the fridge, uncovered to prevent mould developing. The moisture within the fridge slowly rehydrates the pear over several months, making them easier to chew. They will keep this way for well over a year.
Bestbrook has a large unnamed pear tree, planted by a resident war-bride in the '50's, which bears heavy crops.
We preserve a lot of the fruit by drying & bottling - it's also good pickled with star anise.
Jacq's
Pear Streusal Pudding Cake
"Here is a lovely recipe that I make. Sometimes I double the topping mixture as it is just scrumptious. I think you'll love the cake - Kay uses it as her 'signature recipe' too."... "it is so delicious hot or cold" says Jacq
Drain 800gr bottled pear slices and pat dry
(this might seem a lot, but you'll see why when it is cooked)
- 185gr butter
- 2/3 cup caster sugar
- 2 eggs
- 2 cups flour
- 2ts baking powder
- 1/2ts mixed spice - try ginger for a change
- 1/2 cup milk
Cream butter & sugar then add eggs, singly. Fold in sifted dry ingredients with milk, alternately. Spread 2/3 of mix into lined & greased 25cm springform pan. Lay over pear, then blob over rest of mix.
- 30gr butter
- 1/4 cup flour, 2tb brown sugar, 1ts cinnamon
- 1/3 cup chopped pecans - hazelnuts are OK, but pecans work best
Rub butter into dry ingredients, add nuts, then sprinkle over top of cake mix.
Bake at 160deg for 80min. Leave to cool in the tin a while before turning out.
More Cakes : Apple & Cinnamon, Beetroot & Chocolate, Rhubarb & Polenta
