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Seasonal recipes

Pear

Fruit and vegetables from the market, simple ideas and the wine to go with them.

Williams, Conference, Comice or Passe-Crassane: the pear is meltingly soft, juicy and fragrant, as good in a dessert as in a savoury salad.

Choosing itA ripe pear gives slightly under your finger near the stalk. For cooking, choose one that is still a little firm.
Storing itAt room temperature to ripen, then 2 to 3 days in the fridge once ripe.
Top tipPears ripen from the inside out: don’t wait until they are soft all over.
Pears poached in red wine and spicesDessert · Prep 15 min · Cook 30 min · Serves 4 · Easy

Deep red pears, scented with cinnamon and orange.

Ingredients for 4

  • 4 firm pears
  • 75 cl fruity red wine
  • 150 g sugar
  • 1 cinnamon stick
  • 2 star anise
  • 1 orange (zest)
  • 1 vanilla pod

Method

  1. Bring the wine, sugar and spices to the boil.
  2. Peel the pears, leaving the stalks on.
  3. Lower them into the wine and poach for 25 to 30 minutes at a gentle simmer, turning them.
  4. Remove them and reduce the syrup by half.
  5. Serve warm or cold, coated with syrup.
Thermomix version
  1. Put the wine, sugar and spices in the mixing bowl and heat 8 min/100 °C/speed 1.
  2. Stand the pears upright in the Varoma and pour a little syrup over them. Cook 25 min/Varoma/speed 1, basting them halfway through.
  3. Remove the Varoma and reduce the syrup 15 min/Varoma/speed 1, without the measuring cup.

Food & wine pairing

The wine used for poaching or, better still, a vin doux naturel from Maury.

Pear and almond Bourdaloue tartDessert · Prep 30 min · Cook 40 min · Serves 8 · Medium

A great classic of French pâtisserie: meltingly soft pears and almond cream.

Ingredients for 8

  • 1 sweet shortcrust pastry
  • 4 pears (or 1 large jar of pears in syrup)
  • Almond cream: 100 g softened butter
  • 100 g sugar
  • 100 g ground almonds
  • 2 eggs
  • 1 tbsp flour
  • Flaked almonds, icing sugar

Method

  1. Preheat the oven to 180 °C. Line a tin with the pastry.
  2. Make the almond cream: mix the butter and sugar, then add the ground almonds, eggs and flour.
  3. Spread the cream over the pastry.
  4. Fan out the peeled, sliced pear halves over the cream.
  5. Scatter with flaked almonds and bake for 40 minutes. Dust with icing sugar.
Thermomix version
  1. Add the softened butter, sugar, ground almonds, eggs and flour and mix 30 s/speed 4.
  2. Fill the pastry with almond cream and pears, and sprinkle with almonds.
  3. Bake for 40 minutes at 180 °C.

Food & wine pairing

A sweet Jurançon, with notes of white fruit and almond.

Pear, Roquefort and caramelised walnut saladStarter · Prep 15 min · Cook 5 min · Serves 4 · Very easy

The essential sweet-and-savoury winter pairing.

Ingredients for 4

  • 2 pears
  • 150 g salad leaves (lamb’s lettuce, rocket or chicory)
  • 100 g Roquefort
  • 50 g walnuts
  • 1 tbsp honey
  • Dressing: walnut oil, cider vinegar, salt, pepper

Method

  1. Caramelise the walnuts in a pan with the honey for 3 minutes, then leave them to cool on baking paper.
  2. Cut the pears into slices.
  3. Arrange the salad leaves, pears, crumbled Roquefort and walnuts on plates.
  4. Dress just before serving.
Thermomix version
  1. Add the oil, vinegar, salt and pepper, emulsify 10 s/speed 4.
  2. Caramelise the walnuts in a pan with the honey and assemble the salad.

Food & wine pairing

A sweet white, Coteaux du Layon or Jurançon, for the Roquefort.

Pear clafoutisDessert · Prep 15 min · Cook 40 min · Serves 6 · Very easy

A family dessert, soft and melting.

Ingredients for 6

  • 4 pears
  • 3 eggs
  • 80 g sugar
  • 80 g flour
  • 40 cl milk
  • 20 g melted butter
  • 1 sachet of vanilla sugar
  • 1 pinch of salt

Method

  1. Preheat the oven to 180 °C. Butter a dish.
  2. Peel the pears, cut them into thin slices and arrange them in the dish.
  3. Whisk the eggs and sugar, add the flour and salt, then the milk and melted butter.
  4. Pour over the pears.
  5. Bake for 40 minutes. Serve warm.
Thermomix version
  1. Put the eggs, sugar, vanilla sugar, flour, salt, milk and melted butter in the mixing bowl and mix 20 s/speed 5.
  2. Pour over the pears and bake for 40 minutes at 180 °C.

Food & wine pairing

A sweet Loire wine, fresh and fruity.

Poires Belle-HélèneDessert · Prep 20 min · Cook 20 min · Serves 4 · Easy

Poached pears, vanilla ice cream and hot chocolate sauce: a timeless classic.

Ingredients for 4

  • 4 pears
  • 1 litre of water
  • 200 g sugar
  • 1 vanilla pod
  • 4 scoops of vanilla ice cream
  • Sauce: 150 g dark chocolate, 15 cl cream
  • Toasted flaked almonds

Method

  1. Bring the water, sugar and vanilla to the boil.
  2. Peel the pears, poach them in the syrup for 20 minutes and leave them to cool.
  3. Melt the chocolate in the hot cream.
  4. Serve each pear with a scoop of ice cream, topped with chocolate sauce and almonds.
Thermomix version
  1. Put the water, sugar and vanilla in the bowl and the pears in the Varoma. Cook 25 min/Varoma/speed 1. Leave to cool.
  2. Empty and dry the bowl. Add the chocolate, chop 10 s/speed 8, add the cream, melt 3 min/50 °C/speed 2.
  3. Plate the pears with the ice cream and the sauce.

Food & wine pairing

A Maury, with notes of cocoa and black fruit.

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And in the glass?

The wine to go with it

Every recipe has its pairing: find the bottles in the shop, or discover them at a workshop.

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