Five ways with pears

Sweet, plump pears are now in season, and here are five versatile ways to use them according to the Australian Pears cookbook.

Asian pear slaw

Combine the following ingredients in a large bowl: ¼ finely shredded wombok (Chinese cabbage), one grated carrot, three firm, unpeeled williams pears, cut into matchsticks, 20 snow peas cut into matchsticks, one sliced stalk of celery, two sliced red chillies, two sliced spring onions, ¼ cup small mint leaves and ½ cup coriander leaves. For the dressing, whisk together one teaspoon sesame oil, three tablespoons mirin, one tablespoon fish sauce, one tablespoon grated palm sugar and one tablespoon lime juice. Toss the dressing through the salad.

Cinnamon French toast with vincotto-caramelised pear

For the caramelised pear: Cut two pears in half, remove the core and slice each half into six wedges. In a large frying pan, melt 30 grams butter and add the pear wedges and one tablespoon brown sugar. Cook, stirring occasionally, until the pears are caramelised. Add two tablespoons vincotto to the pan and reduce for two minutes.

For the French toast: beat together three eggs, ⅓ cup cream, ⅓ cup milk, ¼ teaspoon cinnamon and one tablespoon sugar. Melt 50 grams butter in a large frying pan, and dip six thick slices of sourdough bread into the egg mixture, draining excess liquid away. Cook the bread slices until golden on both sides. Serve with slices of the vincotto-caramelised pears, syrup and a dollop of yoghurt or cream.

Creamy artichoke and pear soup

Heat one tablespoon olive oil in a large saucepan, and add four peeled and sliced golden shallots, two cloves crushed garlic and a two- to three-centimetre piece of chopped ginger over medium heat for five minutes until softened, but not coloured. Add 800 grams Jerusalem artichokes, four ripe, peeled and roughly chopped packham pears and one litre vegetable stock. Bring to the boil, then reduce to a simmer for 20 to 30 minutes or until the artichoke has softened enough to mash easily. Place soup in the blender and process until silky smooth. Season and serve with dried pear slices. To dry pear slices, cut one pear into thin slices and place on a baking tray in a slow oven to dry but not colour.

Pear, smoked trout and dill croque monsieur

Place four slices of bread on a board. Top each slice with one slice of pecorino cheese, a sprig of dill, three slices of smoked trout, two thin corella pear slices and another slice of pecorino cheese. Season with salt and pepper. Top with four remaining slices of bread. Butter the top side, then flip and butter the other side. Heat a large oven-proof frying pan over low heat. Place the sandwiches in the pan and cook until the base is golden. Flip the sandwich over and cook for three minutes. Place pan with sandwiches in an oven preheated to 180 degrees for five minutes so the cheese melts.

Pear and vanilla cakes

Place two litres water, 2 2/3 cups (370 grams) sugar and one split vanilla bean in a saucepan over low heat and stir until the sugar is dissolved. Add 12 125-gram beurre bosc pears, peeled and cored, and cover with a round of non-stick baking paper and a lid. Cook for 25 to 30 minutes. Drain on absorbent paper, set aside and allow to cool. Preheat oven to 160 degrees. Place 125 grams butter and ⅔ cup sugar in a bowl. Use an electric mixer to beat for eight to 10 minutes or until pale and creamy. Gradually add two eggs and one teaspoon vanilla extract, beating well. Fold in 1¼ cups sifted self-raising flour and ½ cup milk. Line a 12-by-one-cup muffin tin with paper cases and spoon ¼ cup of the mixture into each case. Carefully push a pear into each muffin and bake for 30 to 35 minutes or until cooked when tested with a skewer. (Makes 12.)

Rediscover Australian Pears, $17.95 from selected newsagents. Produced by Australian Pears (industry body) with 61 recipes from chefs including Maggie Beer and Vincent Gadan. See rediscoverthepear.com.au

* To check whether a pear is ripe, look at the neck. When ready to eat, the flesh around the neck will give when pressed gently. To speed the ripening process, place the pears in a brown paper bag with a banana – the banana's natural gases will hasten ripening. When pears are ripe, store in the fridge.