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Archive for May 2nd, 2009

This simple everyday recipe can be cooked in the microwave on a low setting but, if you have time and the oven is on for something else, it is much better baked. I often cook pears on their own rather than with peaches so I have given information about both.  Pear & lemon alone can be served with maple syrup or chocolate sauce (and chopped nuts if you want) – a sort of poor man’s ‘Pear Belle Helene’!  I also combine pears with apples, which can be rather acid if served on their own and also pears with blackberries.  Both of these versions are good served with custard as an alternative to cream or ice cream.

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'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

This is a family recipe which has been developed over the years.

Lemony Baked Pears & Peaches
(Serves 4)

4 large Conference pears (use 6 or more if not using peaches)
4 skinned peaches (or nectarines) – or 400g tin sliced peaches
½ lemon

1. Dissolve ½tsp salt in a jug filled with small amount of warm water and add some cold water. The prepared pears need to be sliced into this as it stops them from discolouring. The salt does not flavour the pears.

2. Peel the pears, remove the cores and cut into pieces or segments and store in the prepared water.

3. If using fresh peaches (or nectarines), cut them in the same way, removing the stones, if using. Alternatively, open a can of peaches. If they are canned in syrup this needs to be drained off and I prefer to rinse the peaches as well. If they are canned in juice I suggest you reserve the juice for drinking.

4. Drain the pears and place them in an ovenproof dish.

5. Wipe a lemon,cut in half and cut one half into quarters. Squeeze the juice from two quarters over the pears. If you are using fresh peaches or nectarines add them now and mix them gently in with the pears. Place the lemon quarters in among the fruit. Tinned fruit is added towards the end of cooking as it is already cooked and just needs re-heating.

6. I prefer not to add any extra sugar – both the Conference pears and peaches are sweet enough. You can add sugar at the table depending on the tastes of the diners or, for a very sweet tooth, add a teaspoon or two before cooking.

7. Place the pear and lemon mixture in the oven alongside your other items and cook for about 10-15 minutes, depending on the temperature you are using. If you are using tinned peaches add them now and cook for a further 5-10 minutes depending on oven temperature.
(Alternatively, Microwave on a low heat for 5-10 minutes, stirring once. Add tinned fruit if using and then cook on low for a further 5 minutes.)

8. Serve hot with the lemony juices and with cream and/or ice cream. You can either serve the lemon pieces or dispose of them.

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