Did you know Maggie Beer has her own pear orchard? Oh how I’d love to have my own orchard and be able to go fruit picking whenever I like. At the moment I’m struggling to keep my little garden going (I blame the wedding) though so it’s probably best that I leave the fruit growing to the experts but one day I’d love to have an apple tree.
In fact, until a few years ago they were the only fruit that I would eat. Don’t worry, I’ve since expanded my repertoire. I think fruits are so much fun to bake with and I’m always doing a little bit of experimenting. I do get a bit stuck on berries though, they’re just so pretty and delicious, but when Australian Pears asked me if I’d like to take part in the ‘What can you pair with a pear’ challenge I jumped at the chance. It forced me to break away from berries.
They asked bloggers to use Williams’ pears in new and inspired dishes to encourage everyone to think outside the square when it comes to the pear (I love a good rhyme). Maybe it was that they’re named after my man or maybe it’s the wedding love but somehow I came up with pear curd kisses. I’ve done a bit of experimenting with different fruits in curd-form and had success making mango butter so I gave pear curd a go.
I was sent my pears to kick off the challenge and when this gorgeous box arrived I thought it was an early Birthday present. The pears came packaged in a beautiful white box with a big green (how did they know it was my favourite colour) ribbon around it.
Although the pear curd is not smooth like the lemon version, the pear flavour shines through. It would be lovely spread on a nice slice of sweet bread or a scone but I think these little kisses were the perfect way to enjoy them. They’d make great little desserts after a gourmet feast or a cute little afternoon tea treat.
Some fun facts about pears:
- they’ve been grown in Australia for more than 120 years!
- 130 000 tonnes of pears are grown each year in Australia and Williams’ pears account for 47% of them
- Williams’ pears are high in fiber and help lower cholesterol
- they have a low GI so they’re a great snack
I am entering my pear curd recipe in the ‘What can you pair with a pear’ challenge. To see all the other entries, visit the Australian Pears Facebook page.
So what about you? Which fruit would you grow if you could?
Pear curd a Claire K Creations original recipe
- 1 large pear, peeled, cored and pureed
- 2 eggs
- 5tbsp cup caster sugar
- 50g butter
For pictures of the steps please see my mango curd recipe.
Place the pear puree, sugar and butter in a microwave-safe bowl or jug and microwave for 2 minutes. Stir the mixture to make sure the sugar has dissolved.
Whisk the eggs together in a separate bowl until they are even consistency.
Add the eggs to the pear mixture through a sieve and whisk them in.
Microwave the mixture for 30 seconds then whisk it well. Repeat this process until it is nice and thick (shouldn’t take more than 2 minutes total).
Refrigerate the pear curd and serve on baked goodies.
Make the meringue according to instructions. Spoon the meringue into a piping bag fitted with a star nozzle. Pipe small stars onto a baking tray lined with baking paper.
Bake the meringues for 1 hour at 90C fan-forced and then crack the oven door open a little and leave them to cool completely. This takes about 4 hours.
When the meringues are cooled, spoon a little blob of pear curd onto half of them and sandwich them together with another meringue.
Sprinkle with icing sugar to serve.
The meringues and pear curd will keep for up to a week if stored separately (meringue in an air-tight container and pear curd in the fridge).