Pears

Josephine Pears - one of the best eating pears, renowned for its rich flavour

Summer is over and we have bid mangoes and other tropical and stone fruits goodbye. Pears, apples and quinces take centre stage during Autumn. This season is a show stopper for pears and they are in abundant supply. 
Pears will ripen naturally at room temperature but will stay fresher and last longer when stored, uncovered in a refrigerator.  To test for ripeness check around the stem, if the flesh gives slightly, the pear is ready to eat.

Perfect as a light and refreshing, healthy snack, pears are simple to prepare, just wash and eat, or peel first if preferred. Try serving slices of ripe pear with a platter of good Australian cheese, or in a crisp salad.  Combine your favourite salad greens and nuts with pear slices, blue cheese and a nut-flavoured vinaigrette dressing. To prevent browning, sprinkle a little lemon juice over the cut slices of pear. Pears are also delicious stewed, poached, grilled or baked, teamed with piquant spices, or almonds, citrus zest, vanilla, port, honey or coconut. You can also substitute pears in most apple recipes. Try my luscious pear recipes for tarte tatin and poached pears with vanilla and saffron on my recipe pages.

Pop an armful of pears into your market basket this weekend and support your local grower! 

Williams’ Bon Chretien pear, ripe and ready to eat from the hand