PEAR, GRAPE AND CUCUMBER SALAD

3 ripe but firm pears
1/2 medium cucumber
100 g (4 oz) grapes
For the dressing (makes 150 ml (1/4 pint))
120 ml (1/2 fl oz) extra virgin olive oil
2 tablespoons balsamic vinegar or lemon juice
sea salt and pepper to taste
1 teaspoon whole grain mustard (optional)

Peel and core the pears; slice one pear thinly and dice the rest. Cut the cucumber lengthways, slice half of it and dice the rest. Make a bed of the pear and cucumber slices in a small salad bowl. Put the remaining pear, cucumber and grapes (reserve 5 or 6 grapes) into a bowl and toss them in dressing to taste. Pour this mixture over the bed of pear and cucumber slices. Garnish the salad with the reserved grapes, you may wish to chill the salad first and then serve.

PEARS POACHED IN RED WINE

2 cups red wine
5 tablespoons mild honey
5 tablespoons raisins
3-inch stick cinnamon
1/4 teaspoon cardamom
Juice of 1/2 lemon
5 tablespoons slivered almonds
120 ml heavy cream, whipped for topping

Combine the wine, honey, raisins, and cinnamon and cardamom in a large saucepan. Cover and simmer for 5 minutes. Meanwhile core and slice the pears. Place them in a bowl of water diluted with the lemon juice. After 5 minutes drain the pears and add the wine mixture along with the almonds. Cover and poach for 10-15 minutes. Serve warm, topped with the cream. Alternatively, top with 1/2 cup of yoghurt.

GRILLED LAMB CHOPS WITH PEAR AND KIWI SALSA

Also lovely with diced lamb; marinated and skewered with vegetables like onions, peppers and courgettes. Serves 4.

3 tablespoons honey
2 tablespoons soy sauce
2 tablespoons cognac or brandy
3 garlic cloves, minced
rack of lamb or loin chops, enough for 4 people
2 pears, cored and diced
3 kiwis, peeled and diced
optional: 3 tablespoons dried cranberries or cherries
1/2 onion, minced
juice of one lemon
optional: 2 tablespoons chopped fresh mint or basil

Whisk 1 tablespoon honey and the soy sauce, cognac, garlic and coriander together in a baking dish. Add the lamb and turn to coat. Cover and refrigerate overnight. Combine the remaining salsa ingredients (including 2 tablespoons of honey), and let stand for 30 minutes, tossing occasionally. Sprinkle the lamb with salt and pepper, and barbecue or cook under the grill. Serve over basmati rice, topped with salsa.

PEAR DESSERT WRAPS

This versatile dessert is simple to make, but unique enough to impress at a dinner party. You may substitute with apples if you like, and experiment with soft cheeses, such as goat's cheese or brie.

3 medium ripe pears, peeled, cored and cut into thick matchsticks
200 ml apple juice
30 g (2 tablespoons) sugar
2 whole cloves
1 cinnamon stick
200 g soft cheese, like mascarpone, ricotta or cream cheese
4 small or medium flour wraps (tortillas)

Place the pears, apple juice, sugar, cloves and cinnamon stick in a large saucepan, and bring to a boil. Reduce the heat, and simmer until the pears are just tender, about 5 minutes. Remove the pears with a slotted spoon and set them aside. Discard the cinnamon stick and cloves. Bring the liquid to a boil, and simmer until it reduces by half. Preheat your oven to 180°C, 350°F. Line a baking sheet with parchment or aluminium foil. Spread a small scoop of cheese in the centre of the wrap. Top with a few pear slices, then roll up. Bake, seam side down, for about 10 minutes, until the wraps begin to brown. Remove to serving plate, spoon some reduced sauce over each wrap, and serve.

WALNUT MAPLE BAKED PEARS

Excellent served with vanilla ice cream! Serves 4

2 firm pears, sliced in half lengthwise and cored
1/2 lemon
1 handful roasted walnuts
2 tablespoons butter, melted
2 tablespoons maple syrup
2 tablespoons apple juice
Ground cinnamon for sprinkling

Preheat your oven to 200°C, 400°F, gas 6. Rub the pears with lemon. In a bowl combine the butter and syrup. Toss the pears in the mixture; then stuff them with the walnuts. Lay the pears, stuffed side down, into an oven dish. Drizzle the pears with the mixture, add the apple juice; bake until the pears are soft, 15–20 minutes, basting occasionally. Sprinkle with cinnamon and serve.

CRUMBLY PEARS AND CRANBERRIES

Tasty and easy. 2 big servings.

3 pears, peeled, cut into bite-sized chunks
1 tablespoon dried cranberries
1 pinch of cinnamon
1 handful porridge oats
1 tablespoon plain flour
1 tablespoon brown sugar
1 tablespoon softened butter

Turn the oven on to 190°C, 375°F, Gas mark 5. Mix the pears and cranberries with the cinnamon in a bowl, and then put the pears in a small oven-safe dish. In the same bowl, mix together the rest of the ingredients. Spread the mixture over the pears, and bake until the top is brown, about 30 minutes.

SUPER SWEET PEAR AND VANILLA SMOOTHIES

2 ripe pears, peeled and chopped
1 tablespoon fresh lemon juice
1/4 teaspoon vanilla extract
250 g vanilla yoghurt
1 teaspoon maple syrup
Either apple juice, milk, or soya milk

Put the pears, lemon juice, vanilla extract, yoghurt and maple syrup in a blender and blend until smooth. Add a little bit of the juice or milk at a time, until the smoothie is as thin as you like. Pour into glasses and drink!

COMFORTING PEAR AND BROWN SUGAR CRUMBLE

Classic crumble with a bit of a twist; add apple if you don't have enough pears. Serves 4

75 g plain or wholemeal flour
4 tablespoons butter, softened
2 handfuls oats (porridge oats are fine)
100 g dark brown sugar
Pinch of salt
4 pears, cored and cut into bite-sized pieces
½ tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 tablespoon granulated sugar
¼ teaspoon ground cinnamon
2 teaspoons cornflour

Preheat oven to 180°C, 350°F, gas mark 4. In a food processor, or with a whisk, mix the flour, butter, oats, brown sugar and salt, and set aside. In a large bowl combine the remaining ingredients. Pour the pear mixture into a medium baking dish or into 4 individual ramekins and cover with the topping mixture. Bake in the centre of the oven for about 50 minutes, until the top is golden and the pears are tender.

PEAR SALSA

A little bit of magic for barbecued chicken or fish.

Combine 3 finely chopped pears, 1/2 white onion, 1 handful chopped coriander, 1 handful chopped mint leaves, juice of 1 lemon or lime, 1 teaspoon sugar, and 1 minced red chilli in a medium bowl. Season with salt and pepper, cover, and refrigerate for an hour or until ready to use. Serves about 6.

SUMMER PEARS, RICOTTA AND HONEY

A quick, not-too-sweet dessert with lots of room for variation. To transform the dish into a starter, use less honey and sprinkle each pear with chopped fresh mint, thyme or basil. Serves 4

250 g ricotta or mascarpone cheese
3 tablespoons honey for drizzling (or to taste)
2 firm-ripe pears, peeled or unpeeled
1 handful pine or other nuts, lightly toasted

Stir together the ricotta and 1 tablespoon of honey. Halve the pears lengthwise and scoop out the core with a melon-baller or a small spoon. Leaving the stem end intact, make thin lengthwise slices in each pear half and gently press against a work surface to create a fan shape (or, dice the pears). Divide the ricotta among 4 plates and top with a pear half. Drizzle the remaining honey over the pears and sprinkle with the toasted nuts.