Thursday, 11 September 2014


we love pears!

sophisticated, aromatic and so versatile…what’s not to love?  
did you know that pears are members of the rose family? apples are too! 
at last we can invite you into the bartlett pear orchard to pick! 

 here is the recipe i promised to share.....
it is very easy, gorgeous and so delicious!

pear and stilton tarte 

2 large firm but ripe bartlett pears halved lengthwise and cored
1/2 package of puff pastry thawed 
1egg beaten with 1 tablespoon milk (egg wash) 
2 cups baby arugula (my favourite green)
4 oz. crumbled stilton cheese

6 tablespoons whipping cream
3 tablespoons grainy mustard
1 tablespoon regular dijon mustard
1 tablespoon honey

whisk cream, mustards and honey together and set aside.
preheat oven to 375˚.  
place pastry on a parchment lined baking sheet.
score the pastry by cutting halfway through,
 around it's entire edge, making a 1/2 inch border.
brush the border with the egg wash.
fold the pastry inwards making a little ledge..crimp with a fork.
brush this ledge with the egg wash.
scatter arugula over puff pastry.

core and cut pears into thin slices. i use a melon baller to remove the core.
arrange the pear slices...overlapping a little.
 i don't use the very ends as they have more skin than pear flesh. 

top with the crumbled stilton cheese 

place in the lower third of your oven and bake for about 25 minutes 
until the cheese is melted and the pastry is crisp and brown. 
remove and place on cutting board and cut into 9 pieces. 
drizzle with the mustard cream. 

this is wonderful warm or at room temperature. 
i don't know if it keeps....
we always double the recipe using the entire package of pastry
 and every last bit gets devoured! it is seriously fabulous...

this recipe is from "whitewater cooks with friends"
an incredible cook book...delicious, amazing recipes and gorgeous pictures.

thanks again to my sister nancy for the book! 

pears really are the perfect dessert… 
enjoyed with a nice strong blue cheese, a handful of roasted nuts,
 your favourite port, your favourite friend…oh la la!    

our friend darryl includes a pear in his soup recipes.
they impart a subtle sweetness and richness.

pears store very well…picked green and hard.
 unlike apples, they will ripen after they have been picked.
 they turn sweet and buttery within a week at room temperature.
 fill the fridge and you can enjoy the bartletts ’til christmas! 

warm farm hugs,

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