Tag Archive: pear


12/31

Pears | At Down Under | Viviane Perenyi

Just my love of fruit…
And pear being in my top ten.

LA SUITE EN FRANÇAIS…

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Baked Nashi Pear

Nashi Pears | At Down Under | Viviane Perenyi

Day after day, outside, the light gets subtler.
In the middle of the afternoon, the sunset light filters through the foliage, dapples the wall of the living room and creates like an old movie effect on a screen. I like watching the light dancing this way.
Small details that I keep on finding lovely.
Like the freckles on nashi pear skin…

Baked Nashi Pears | At Down Under | Viviane Perenyi

Despite the mostly mild autumn days, I’m in the mood for simple and comforting dishes and desserts.

So here’s a twist to the traditional baked apple.
The sweet and juicy nashi pear is stuffed with pinenuts and sultanas. Vanilla syrup, sweet white wine and ginger add flavours to this easy dessert. The kind that brings not only a sweet touch at the end of a meal, but warms up on a cool evening.

Baked Nashi Pears | At Down Under | Viviane Perenyi
All images © 2013 Viviane Perenyi

Baked Nashi Pear

4 nashi pears
4 tbsp sultanas
4 tbsp pine nuts
1 tbsp vanilla syrup
4 thick ginger slices
125ml / 1/2 cup sweet white wine
125ml / 1/2 cup water

Preheat oven to 180ºC. Slice the top of the fruit, remove the core and make a cavity. In a bowl mix together the pinenuts, sultanas and vanilla syrup. Scoop equal amount in each nashi pear. Place them in a baking dish and pour water and wine in the bottom. Add slices of ginger. Bake for one hour until the fruits are soft. Serve warm.

LA SUITE EN FRANÇAIS…

Well Seasoned

 © 2011 Viviane Perenyi GF Choco & Pear Clafoutis

The weather has been so unpredictable these last days.
It’s Spring.
Thunderstorm and hail one day and big blue sky the next one.
Lunching on salad today and soup yesterday.
Wooly in the morning and tee-shirt in the afternoon.
No time to be bored.

The change of season is more than welcome though and means introduction of new ingredients in the diet. I personally can’t wait for asparagus to appear on market stalls.
Fruit wise, we’ll have to be more patient and stick with the usual suspects for a while until exciting summer fruits arrive…


As I write these lines, it’s a perfect day. A granite kind of day. So different from the one when I baked the chocolate and pear clafoutis.

In the middle of the afternoon, suddenly, it felt like someone switched off the light. Thunderstorm. Soon followed by hail. Very intense and strong. Hailstones noisily smashed against the roof. In minutes, the pathway to our house, the deck and surrounding roofs were all white. Like a déjà vu.

Everything seemed so quiet afterward.
In the oven, the clafoutis was slowly baking and releasing a comforting smell of chocolate…

 © 2011 Viviane Perenyi Pears Still Life
 © 2011 Viviane Perenyi Choco Pear Clafoutis
© 2011 Viviane Perenyi GF Pear and Chocolate Clafoutis

Adapted from that recipe, this version is made of buckwheat flour which goes really well with chocolate and give an interesting texture too.

Chocolate & Pear Clafoutis

– 100g buckwheat flour
– 2 eggs
– 70g brown sugar
– 1tbsp cornstarch, sifted
– 1tbsp unsweetened cocoa powder, sifted
– 25cl milk (1cup)
– 70g dark chocolate melted
– 60g unsalted butter melted
– 2-3 pears, cored and sliced
– A pinch of salt
– 1tbsp of rum
– Lemon juice to sprinkle pears

Preheat oven to 175°C.
In a bowl mix together the flour, salt, cornstarch and cocoa. In an other bowl whip eggs and sugar for a minute. Add the flour mix step by step and keep on whisking. Add melted butter mix well and then add melted chocolate and rum. Pour milk and stir.
Pour batter in a well greased cast iron skillet or individual ramekins. Top with pears slices or wedges. Bake for 45 minutes or 35 minutes if small portions.

La suite en français…