The humble pear epitomises the very best of this season’s Autumn harvest. There are so many varieties but I love the diversity of colour, texture and flavour; most taste like honey and have a lovely crunch before they become too ripe. One things for certain though, they all have their place as a great British fruit. Pears are wonderful juiced, griddled, baked or pureed – or simply eaten raw. A pear’s sweetness makes it a natural counterpoint to salty foods such as prosciutto, feta and blue cheese as well as the richness of duck, game and liver. If it’s a pudding you’re after, cook the halved fruit for a couple of minutes in sweetened brandy syrup, scented with cinnamon and vanilla, then put into jars and leave to infuse for a day or two; or bake in the oven with honey, butter and marsala, to serve with either yoghurt and toasted almonds or vanilla ice cream and hot chocolate sauce. As autumn slides towards winter, it’s time for comforting and flavourful dishes to shine and banish the cold.
Caramelised griddled pears with goat’s cheese whip & honeycomb in acacia honey
This sweet, sticky and sophisticated pear dish is mellowed by the cooling creamy saltiness of goat’s cheese.
Makes 4 small slices
1/2 tbsp olive oil
a knob of butter
1 pear, sliced
25g soft goat’s cheese
1 tbsp Greek yoghurt
25g toasted blanched hazelnuts, roughly chopped
4 slices of seeded bread
Honey comb in acacia honey (I use Hilltop honey, or plain runny honey can be used)
1. Using a griddle pan, heat the oil and melt the butter. Add the slices of pear and fry for 3-4 minutes on each side, or until griddled marks form and they soften. Remove from the heat and set aside.
2. Using an electric mixer (or bowl with electric whisk), whip up the goat’s cheese until smooth, then mix in the Greek yoghurt. Spread onto toasted seeded bread, then layer the pear slices on top. Sprinkle on the hazelnuts, then drizzle with honey (and pieces of honey comb is using).
Recipes, styling & photography: Natalie Seldon Follow me on instagram @prettyediblestylist