Conference Pears

We have lots. Would you like some?

Not much of a fan of the pear (grainy), but there was a cake recipe in yesterday's Guardian that involved peaches but I reckon would also work with pears. Would you be interested? Could be a nice way to use some up.

oh aye, what did that involve?

Pears poached in red wine! Do it now!!

I'm shocked at Jude1's slagging off of the humble pear. The grainy texture of a ripe pear is a beautiful thing. And the taste is wonderful.

"Stone Fruit Yoghurt Cake"

Stone fruit / sugar / butter / lemon zest / eggs / greek yoghurt / semolina / flour / baking powder.

Will type recipe out in full tomorrow, if it appeals?

(Tomorrow, as I'm going to bed now. Nighty night.)

hrm, maybe. i can imagine how it turns out and think it'd go nicely with some single cream

conference pears, love 'em. quite happy to take a bagful off your hands, if you're still looking for a good home.

PM me your address and i'll drop some at your door in the near future.

Ripe stone fruit, stoned and cut into small pieces
200g caster sugar
175g unsalted butter
Finely grated zest of 3 lemons
2 large eggs
175g thick greek yoghurt, strained
75g semolina
175g plain flour
2 tsp baking powder
Semi-ripe stone fruit, stoned and cut into small pieces

Line inside of a round 20cm cake tin with foil, lightly oil the inside and heat oven to 180c / 350 f / gas mark 4. Scatter enough fruit over the base of the tin to cover it completely, then sprinkle over 25g of the caster sugar.

In a bowl beat together the butter, remaining sugar and the lemon zest. Beat in the eggs one at a time, then the yoghurt. Stir in the semolina, sift in the flour and baking powder and fold through.

Lightly fold up to 225g of extra fruit, if you have it, through the mixture. Spoon the batter into the tin and bake for 50 to 60 minutes, until a skewer poked in comes out almost clean. Leave to cool in the tin for 15 minutes, then turn out on to a plate. Peel off the foil and leave until cool to serve.

"Great as a pud with a scoop of ginger ice-cream".

Now known as Blue Square Premier pears.

I'll have some if you still have any spare,

The new (ie November) issue of Sainsbury's Mag has a recipe for 'Pear, mincemeat and almond tart' which I personally don't think sounds that nice, but would any pear fans like the recipe?

Cut them in half. sprinkle lots of demarera (sp?) sugar on the flat surface, and grill or bake until the sugar caremelises. Serve with fromage frais. ... d'lish m'dears.

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