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Pears in ginger

75adc6e1811a472f91bbbfdb8035b91c.jpgNot so much a recipe, more a 'pudding idea'

I can't imagine not planting a pear tree in the community orchard we are creating locally. Earlier today a neighbour kindly brought round a big bag of Williams pears. Even if you're not fortunate enough to be given them, there are bargains to be had in the shops where under-appreciated English pears are often priced at less than apples.

Whilst Comice is certainly one of the finest eating varieties, Williams' Bon Chretien is superb for cooking. It is described in The Fruit Manual of 1860 as "melting, with a rich, sugary, and delicious flavour, and powerful musky aroma". Best picked when green and ripened indoors.


Peel, core and chop four large pears and add three pieces of very finely sliced Chinese stem ginger in syrup (available from Waitrose and elsewhere). Pour over a couple of dessert spoons of the syrup and microwave in a covered glass dish for around 4 minutes, stir and cook for a further couple of minutes as needed. Delicious with a good vanilla ice cream.


  • We live near Church Street market which is a wonderful local food market with some great fruit + veg. Last week obtained a rather large quantity of pears, thinking the price was good, and they are obviously in season -- so I'm definitely trying this one!
    I take back my quip about not getting anything in the middle of London... ;)

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