Tartlet with Pear, Vanilla and Cinnamon Compote

Tartlet with Pear, Vanilla and Cinnamon Compote

Ingredients
4 Corella pears, peeled, cored and cut into cubes
4 quality brought or homemade sweet short crust pastry shells
2 fresh vanilla beans, seeds and pods separated
4 tbsp sugar
juice of a lemon
1 tsp ground cinnamon

Method
For the compote, place the Corella pears, vanilla pods and seeds, sugar, lemon juice and cinnamon into a small non-stick saucepan over a medium heat. Cook for 10 minutes or until the pear is just soft.
Set aside to cool. To serve, place a generous amount of the compote into each tart shell and served with clotted cream, ice cream or crème anglaise.
For this recipe the Corella pear can be substituted for Beurré Bosc or Red Anjou depending on seasonality.

Rediscover the Pear

Long the inspiration of artists; pear varieties and their unique flavours are inspiring art on Australian plates.

As the pear season peaks and most pear varieties are readily available, home cooks are urged to seek inspiration from 'the art of pears'.

"Pears have inspired chefs and artists alike for hundreds of years. Just as Cezanne, Van Gogh and Picasso recognised the beauty of the humble pear, talented chefs and home cooks should also realise its potential," says pear grower, Matthew Lenne, whose family has grown pears at their Calimna orchard for more than 80 years.

According to celebrity chef David Bitton, who for the past three years has been working closely with pear growers to create quintessential pear recipes, there is no such thing as the humble pear.

He says home cooks need to consider how to use each pear variety to fully appreciate their flavour. And with the Australian pear season running from January until November, the eight pear varieties offer different flavours budding chefs can experiment with at home.

"There truly is an 'art to pears'; to be creative with the flavours and artistic in how they go on the plate," says Bitton.

"Consumers have forgotten the appeal of the pear. The pear is the quiet achiever in the fruit bowl, well-known for its beautiful rich autumn colours, fragrant scent and womanly curves. It's time to remember why pears and so many authentic pear recipes are considered classics.

"Pears have a subtle, sweet flavour that impresses without stealing the show. For this reason, pears marry so well with flavours such as rich dark chocolate; walnuts or macadamia nuts; game meat such as duck or pork; or even Moroccan-style spices.

"Nowhere else is this marriage of flavour seen better than when matching pears to wine and cheese. Adding a luscious, curvaceous pear to a cheese plate turns snack into art," says Bitton.

GPO's Sommelier and Fromager, Sue Guest agrees. She advises "Each pear variety has a subtly different flavour that reacts with wine and cheese flavours uniquely."

"The firmer flesh of the Buerre Bosc goes brilliantly with a sharp cheddar and Cabernet Sauvignon. While the sweetness of a Williams' pear cuts through a piquant blue cheese and is delicious with a dessert wine or muscat or port."

"Triple crème brie, Champagne and Packham's pear are a great way to celebrate, but my personal favourite is a fresh, tart goats cheese on slices of sweet Josephine pear alongside a crisp, young white such as Arneis or Sauvignon Blanc" she says.

According to Lenne, there's a perfect pear variety for every occasion. He says, "Williams' pears come into season while the weather is still warm. They are very moist, juicy and thirst quenching during the warmer months.

"The Buerré Bosc has a firmer, white flesh with a subtle, sweet flavour. They are perfect baked or poached and served warm in winter. The Red Anjou is very versatile for snacking or using in salads," he says.

David Bitton agrees but urges home cooks to experiment with pears. Try each variety to test the difference in flavour, texture and colour. Traditionally pears have been the hero of dessert but think outside the square by baking them with spices, roasting them with meat, adding them to bruschetta. I try to match the ripeness of the pear to the use. Firmer pears are great for salads but I serve ripe pears with crepes or in a smoothie.

"To me pears are synonymous with comfort food and warm winter meals; family meals made with love. Food shouldn't be boring or thrown together. It should be art, making use of the best seasonal produce. To me, you can't enjoy winter cooking without using pears," he says.

With the Williams' and Red Sensation pears 'micro-season' concluding, Packham's Triumph pears are now readily available. The Packham's Triumph remains green throughout the ripening process. In contrast, the Williams' pear turns luxuriously golden when ready to be devoured.

Corella pears, the smaller lunch-box size pear, will be available until October. Speciality pears such as Winter Nelis (also known as a honey pear) and Red Anjou are available until November while Josephine and Buerré Bosc pears will be abundant.

Delicious pears are a healthy snack rich in fibre, which can help lower cholesterol. According to the Glycemic Index, pears are low GI to offer longer-lasting energy.

Pear Hints and Tips

To check if a pear is ripe, simply check the neck. When ready to eat, the flesh around the neck will give when pressed gently

Pears soften best naturally in the fruitbowl

When pears are ripe, store them in the fridge to keep them fresher.

Pears are generally sold unripe as the fruit continues to improve off the tree.

Buy your pears a few days a head to enjoy them at their peak.

Recipe by David Bitton at www.bittongourmet.com,au

More pear recipes and advice on flavour matching is available from www.rediscoverthepear.com.au