pears Archives

Fruity dessert

Pears stir-fried in toffee sauce

10 minutes

Cake recipes

Pear-cider pork chops with kohlrabi, pear and pea shoot salad

20 minutes

Breakfast recipes

Sweet quinoa cooked in almond milk

30 minutes

Pie recipes

Pecan nut biscuits with red-wine poached pears and Gorgonzola

10 minutes

Baked pecorino creme with pickled pears and Parmesan crisps

1 hour

Christmas recipes

Roast turkey with pear stuffing and roast potatoes

3 hours

Beetroot recipes

Beetroot carpaccio

20 minutes

Rabbit and port-poached pear salad with balsamic dressing

Serves 6

Difficulty Easy

Prep Time 20 minutes, plus curing time

Cooking Time 50 minutes

Ingredients

2 rabbit legs, deboned
3 cups Port
2 T sugar
1 star anise
1 stick cinnamon
3 pears
3 T balsamic vinegar
2 t lemon juice
1/2 cup olive oil
1 t Dijon mustard
Sea salt and freshly ground black pepper, to taste
150 g rocket, picked
100 g walnuts

For the brine:

1 litre water
110 g coarse salt
25 g sugar
2 cloves garlic
2 bay leaves
8 coriander seeds
1 stick cinnamon

For the court bouillon:

1 1/2 cups water
1/2 cup white wine
1 lemon, juiced
1 onion, chopped
1 stick celery, chopped
1 clove garlic, chopped
1 t black peppercorns
5 sprigs thyme
1 bay leaf

Method

Submerge the rabbit legs in 3 cups brine and chill for 1½ hours, completely covered.

Rinse the legs under running water to get rid of any excess brine and dry very well using kitchen paper.

Place the ingredients for the court bouillon into a saucepan, bring to the boil, then reduce the heat to a slow simmer. Place the rabbit legs in the court bouillon and poach for 40 minutes. The meat should be cooked through. Allow to cool in the court bouillon. Remove the legs from the liquid, wrap in clingfilm and chill if required.

Place the Port, sugar, star anise and cinnamon into a medium-sized saucepan and bring to the boil.

Peel and core the pears. Place the pears into the poaching liquor and simmer very gently until just soft. Cool the pears in the liquid and place in the fridge until needed.

Whisk the balsamic vinegar, lemon juice, olive oil, mustard, salt and pepper until incorporated. Set aside.

To assemble, slice the pears and rabbit to the desired thickness. Toss the rocket with the balsamic dressing and top with pears, rabbit and walnuts.

To make the brine, place all the ingredients into a saucepan and bring to a boil. Boil for 1 minute, then chill until needed.

READ MORE: Luke Dale-Roberts cooks with brine.

Chicken-and-radish stew

Coconut and ginger sweet potato soup

Tuna-and-fennel pasta

Ham, glazed pear and blue cheese salad

Twirled puff pastry pears

Pears stir-fried in toffee sauce

Pear-and-ginger yoghurt cake

Pear-cider pork chops with kohlrabi, pear and pea shoot salad

Sweet quinoa cooked in almond milk

Honey-and-pear pies

Pecan nut biscuits with red-wine poached pears and Gorgonzola

Baked pecorino creme with pickled pears and Parmesan crisps

Roast turkey with pear stuffing and roast potatoes

Beetroot carpaccio

Rabbit and port-poached pear salad with balsamic dressing

Rabbit and port-poached pear salad with balsamic dressing

Ingredients

Method