Right now is a good time to enjoy pears and this year we can expect a bumper crop according to pear grower, Jimmy Kalafatis of Kalafatis Fresh Farm in Shepparton, Victoria.
“The fruit this year is particularly sweet due to the slightly dryer weather conditions we’ve experienced this summer compared to previous years.
“The pears are also a lot cleaner and look great. Right now we’re harvesting really juicy sweet Williams and Packham’s pears.”
The first varieties of pears to hit shelves and fruit bowls are Williams Bon Cherétien, Packham’s Triumph, Beurré Bose and Red Sensation. Williams are known as the golden pear as they turn a glorious yellow when ripe. In contrast Packhams stay green as they ripen. All four types of pear are all suitable for snacking, baking, poaching and salads.
Pears are a healthy snack rich in fibre, which can aid in lowering cholesterol.
And here’s Jimmy’s advice on how to select, handle and store them.
1. To check if a pear is ripe, simply check the neck. When ready to eat, the flesh around the neck will give when pressed gently.
2. Pears soften best naturally in the fruit bowl. To speed the ripening process, place the pears in a brown paper bag with a banana – the natural gases the banana emits will hasten the ripening of the pear.
3. When pears are ripe, store in the fridge to keep them fresh.
4. If pears become extra soft, simply pop them into a soup or smoothie for added richness.
Pears wrapped with Proscuitto, served with Parmesan Wafers
Preparation time: 15 minutes
Cooking time: 8 minutes
Ingredients
4 Williams pears
150g Parmesan cheese, grated
Non-stick baking paper
300g finely sliced Prosciutto
75g baby rocket leaves
2-3 tablespoons extra virgin olive oil
Freshly ground black pepper
Method
For the Parmesan wafers:
Preheat the oven to 180˚C. Line 2 baking trays with non-stick baking paper. Take spoonfuls of parmesan (3 teaspoons in each) and sprinkle into 12 rounds on the non-stick baking paper, allowing a gap of 3cms between each round.
Place the baking trays in the oven and cook the Parmesan for 7 – 8 minutes or until spread and golden. Remove from the oven and allow to cool a little.
For the Pears:
Quarter the pears and remove the cores, cut the quarters in half. Wrap each piece of pear in a slice of Prosciutto, cutting the slices in half if they are large. Arrange on serving plates, with some wafers and a handful of rocket leaves.
Drizzle the oil over the Prosciutto wrapped pears and grind over fresh black pepper. Serve immediately.
Note:
You can make both the Pears and Parmesan Wafers in advance. Make sure you brush the cut edges of the pear with lemon juice to avoid discolouration. The Parmesan Wafers can be stored in an airtight container.
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