I have a newfound respect for pears. It started when we bought our neighbour’s orchard of several thousand apricot, peach, apple and pear trees – a totally emotional buy, but we couldn’t risk one of the last orchards of the Barossa being pulled out. We have been farming for over 40 years, mostly vines, olives and quinces, but nothing prepared us for just how much attention an orchard needs. This is a real labour of love, it has to be said, but it soon became clear that pears have much to offer. For a start, there are so many different varieties, all with their individual flavours. The trees are tall and majestic, and when flooded they soak up the extra water without complaint; and their fruit is picked when it works for us as they ripen off the tree. Ripe pears are wonderful to eat fresh, they’re beautifully plump and succulent when cut for drying, and are great for making cider. And last but not least, they can so easily be turned into a great dessert. As I said: respect.
Ingredients
- 40 g walnuts
- 2 large pears
- 2 tablespoons raw honey, plus extra for drizzling
- 2 tablespoons linseeds (flaxseeds)
- 1/3 cup (55 g) pitted prunes
- 2 tablespoons finely grated orange zest
- 1 teaspoon ground cinnamon
- 2 teaspoons finely grated ginger
- Pinch of sea salt flakes
- 45 g cold unsalted butter, diced
- 200 g creme fraiche
- Preheat the oven to 180°C (fan-forced).
- Place the walnuts on a baking tray and cook for 8 minutes or until lightly toasted. Pour the warm nuts into a clean tea towel and rub off the skins while still warm.
- Cut the pears in half and use a melon baller to scoop out the centres, leaving a 1.5 cm thick border. Place, cut-side up, on a baking tray lined with baking paper.
- Place the honey, linseeds, walnuts, prunes, orange zest, cinnamon, ginger and salt in a food processor and pulse just until the mixture comes together. Fill each scooped-out pear half with one quarter of the filling, then top with one quarter of the butter. Bake for 30 minutes or until the pears are tender. The cooking time will vary depending on the ripeness of the pears. Remove from the oven and stand for 10 minutes. Serve the warm pears with creme fraiche, drizzled with a little extra honey.
