I have been given pears, quite alot of pears actually, and have been thinking how pears are somehow passed over and exalted at the same time. Apples are by far more commonly eaten, but there is something in the taste, shape and fragrance of the pear which is revered.

In Ralph Waldo Emersons' words, "There are only ten minutes in the life of a pear when it is perfect to eat."

and we relished those ten minutes with the new Neudorf sheep cheeses from sunny Nelson, Neudorf and the lovely Richmond Red. I am thrilled with the Neudorf cheeses; Richmond Red, washed rind, semi hard, a little sweet, nutty, perfect with a fruit paste and equally comfortable with spinach and eggs. Neudorf has the wonderful aged rind I cannot resist in a cheese, and a complexity of taste to make it a great cracker cheese, without any sharpness. It is strong enough to replace Parmesan in recipes, but still subtle with pears. They are both perfect.

Have a look at their website

Pears with Neudorf Neudorf and Richmond Red

I felt a pear relish would be good so had a little time with Uncle Google and found a recipe 

Pear and Cranberry Relish
1 large onion, chopped
3 Tbsp minced fresh ginger, or 1 heaping Tbsp dried ginger
3/4 cup apple cider vinegar 
Scant 3/4 cup sugar (use a full 3/4 cup if you use fresh cranberries, less if you use dried)
3/4 cup orange juice
2 cloves garlic, pressed
1/2 tsp each: cinnamon, ground coriander, pepper
1/4 tsp each: mace or nutmeg, ground cloves, salt
several drops of cayenne pepper, to taste
4 large pears, diced (do not peel)
2 bags (12 oz each) fresh cranberries, or 12 oz (total) dried cranberries

Boil gently until jammy, and bottle

Great blog... the recipe worked well, but  I was disappointed in the final look, so added a jar of cranberries I have had soaking in sugar for some time, and the finish was more festive. I will try again, but in the meantime I am very happy with the fresh result.

Still more pears, so lunch was a salad of roasted beetroot, pears, toasted walnuts, the last piece of a wonderful French Bourdin goats cheese log, roquette and microgreens. I used a delicious dressing of equal parts Apple syrup, balsamic vinegar (thought about using cider vinegar bur preferred the gentler acidity of balsamic), Olivados Zest Avocado oil, and a little pepper and salt to taste. It was lovely, light but filling, with an earthy taste so satisfying at this time of year.

And then dessert, a saute of pears, apples and the last of the chilean guavas off the tree.

A little butter and brown sugar in the pan, stir and then in goes the fruit. Add a glass of wine and place in the oven at 180 degrees for about half an hour. Serve with Greek yoghurt and muscovado sugar, or a gelato... vanilla or even our  violet would be nice. Fresh cream,whipped or not would be delicious also.

Clafoutis is a favourite in the shop, good for breakfast, lunch, dessert, and anything in between. I always made it with morello cherries, but have been experimenting with more seasonal variations. This version using poached pears was excellent, dusted with a little cinnamon, lightly toasted slivered almonds and icing recipe for the batter is in an earlier blog (see I missed February).

pear clafoutis


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