Pears - Food and Travel

Pears

pear One comic once called pears 'bananas with their girdles off'. Pliny, was more circumspect and listed 39 varieties known to the ancient Romans and some remains have even been found in paleolithic sites. Best in late summer and autumn, pears are easily bruised and should be handled carefully. Store them at room temperature until almost ripe, then refrigerate. Pears may be poached, baked, eaten raw with cheeses or made in jam, fruit butter or wine and contain a wonderful source of pectin, a natural fibre valuable in regularity and general health. The range of options is endless and their delicate flavour enhances many dishes. The nashi pear is an apple-shaped Japanese relative, delicious with other fruits or cheeses, and will remain fresh and crisp at room temperature for a couple of weeks. Paradise pears are a tiny plum-sized variety and Corella pears sport an attractive pink blush. More common are the large yellow Williams, or Bartlett, brown skinned Buerre Bosc and greenish Packham varieties, and a newish variety called Red Sensation.

* Diet Data: Carbohydrate, fibre, folic acid, vitamin C, 150kJ per 100g.

* Shopping Tips: Best late summer and autumn.

* Storage: Ripen at room temperature, then refrigerate and use promptly.

PEAR, PRAWNS, GREEN BEAN & BOCCONCINI SALAD, SALSA VERDE

(courtesy of rediscoverthepear.com.au)

Preparation time: 15 minutes

Cooking time: 3 minutes for the beans

Serves 4

200g firm green or red pears, stem removed and cored

100g bag mixed lettuce leaves

280g cooked King Prawns, completely peeled and vein removed and cut into bite size pieces

12 green beans, trimmed cut into 4 cm pieces, blanched and chilled

20g bocconcini, sliced

½ cup sourdough croutons

For the salsa:

1 tightly packed cup parsley

20g pickled gherkins, roughly chopped

20g capers

1 clove chopped garlic

1 tablespoon olive oil

2 - 3 tablespoons lemon juice

ground black pepper to taste

Cut the pears into fine slices.
On individual plates, layer on equal amounts of the leaves, pear slices, prawn pieces, green beans and bocconcini. Alternatively, you can put all ingredients into a large salad bowl and toss with the salsa verde.
Make the salsa by putting the parsley, gherkins, capers and garlic into a food processor and work for 30 seconds; add the oil, juice and pepper and work until smooth and runny. Drizzle over the salad ingredients or serve separately - top with the croutons

Nutritional information

Amounts per serve

Energy (kJ) 800

Protein (g) 17

Total Fat (g) 8

Saturated Fat (g) 1.5

Total Carbohydrate (g) 10

Sugars (g) 6

Fibre (g) 3

Add comment

Www.Foodandtravel.Com.Au - Australia

Best Food Travel Website 2021

foodandtravel.com.au has been awarded

Best Antipodean Culinary Travel Expert, 2019

by the prestigious UK-based magazine...

Ready for a taste treat?

Embark on an unforgettable culinary adventure through the vibrant tapestry of Malaysia.

Led by the charismatic Malaysian ex-pat Chef Wanitha Tanasingam, this intimate journey promises to tantalize your taste buds and ignite your senses, sending you home with memories to last a lifetime.

Find out more....

The flipside of travel...

How not all of it is joyous.