Pears are delicious in sweet dishes with chocolate – but they are just as good in savoury ones, says Clare Latimer

GETTING to the bottom of my garden at this time of year can be a very dangerous journey due to owning a very old and large pear-tree. The pears are very high and very big so I walk with trepidation and hands on head. Whilst working at my desk I hear a thud of falling pears that reminds me that if I don’t get cooking soon I will have rotting fruit all over the lawn and I will not have reaped the benefit of such a useful tree.
The tree reminds me of a pear-tree we had in our front garden in Hampstead when I was young and at this time of year kids would come and try to steal the pears to take home and eat but now crime seems to have moved on and kids are not interested in the pears any more – just the car parked in the drive.
I thought that I would share some pear recipes with you and if you do not have your own pear-tree I can assure you that it is much safer to go and buy them at a farmer’s market or greengrocer!
There are many varieties so ask which would be best for serving raw or for cooking. Below I have given you one healthy recipe and one very naughty but irresistible one. Go on give yourself a treat.
Pears with Herring and Sour Cream
Some people think this sounds a bizarre combination of flavours, but after trying it most are hooked.
I would definitely advise on the sweet herring and not the sharper roll mops. It is light, very healthy and refreshing so works well as a starter or a light lunch. Serve with some warm

Irish soda bread.
Serves 2-4
Ingredients
One ripe juicy pear;
One little gem lettuce, washed and broken up;
One x 350g jar of sweet herrings in dill, drained;
One x 5 fl oz carton soured cream;
Salt and freshly ground black pepper.

Method
Cut the pear into quarters, peel and remove core. Cut each quarter in half again lengthways and arrange on plates along with the torn up lettuce leaves. Then arrange the herring fillets on the plate and either spoon a dollop of sour cream on the side of each plate or spoon over the top. Finally favour and garnish with the salt and pepper.

Pear and Chocolate Tart
Pears and chocolate make a perfect marriage. This is a great recipe as you even put chocolate into the pastry to really hit home on luxury. Perfect pudding for Sunday lunchtime.
Serves 6-8

Ingredients
For the pastry
50g of butter;
225g of plain flour;
25g of cocoa powder;
50g of caster sugar;
One large egg.
For the filling
Two ripe pears, peeled, quartered and cored;
225g of dark chocolate;
50g of unsalted butter;
Two large eggs,
separated;
225g of soft brown
sugar.

Method
To make the pastry, rub the butter and flour together with your fingertips until the mixture resembles breadcrumbs. Add the cocoa powder and sugar and then add enough beaten egg to bind the mixture together.
Knead well and chill for 30 minutes.
On a floured surface, roll out the pastry and line a 20cm flan tin. Trim the edges.
Preheat the oven 180C 350F gas 4.
To make the filling, arrange the pear quarters over the flan. Melt the chocolate and butter together in a saucepan over a low heat stirring to prevent burning. Set aside. Beat the egg yolks and sugar together until light and fluffy. Fold in the chocolate mixture. Whisk the egg whites until stiff and fold in carefully with a large metal spoon.
Pour the mixture over the pears and bake in the oven for 30 minutes or until set. Serve warm or cold.

Clare’s Kitchen
41 Chalcot Road
Primrose Hill, NW1
Tel: 020 7586 8433
www.clareskitchen.co.uk