Pittwater Life June 2018 Issue

Food Life
Food Life
In Season
Pears
Pears are the second-most
cultivated fruit (after
apples) in subtropical parts
of the world. Australian
pears were cultivated from
South Africa, with the
majority of pears grown
in Victoria around the
Shepparton region. Pears’
sizes and shapes vary from
small (paradise pear) to
large (Packham) and round,
apple-shape (like nashi),
to slender, elongated (like
Beurre Bosc).
Buying
Different to most fruit, pears
ripen from the inside out.
Pears are best purchased free
from cuts and bruises, firm
and allowed to ripen at room
temperature. Not all pears
change colour as they ripen,
so skin colour is not a good
guide either. Similar to an
avocado, gently press the stem
area – it should ‘give’ under
gentle pressure.
Storing
Unripe pears should be stored
in a single layer in a fruit
basket at room temperature
out of direct sunlight. Once
ripe, store in a single layer in
an open plastic bag (starved of
oxygen pears will start to rot
quickly from the core) on the
lowest shelf in the fridge for
up to 3 days.
Nutrition
They are an excellent source
of vitamin C. They are rich in
important antioxidants, flavonoids,
and dietary fiber. Also
they are sodium-free, fat-free,
and cholesterol-free.
Also In Season
June
Apples – Pink Lady, Jazz
and Kanzi are my pick
for eating, while Golden
Delicious are the best
cooking apple; Banana;
Custard Apples; Navel
and Cara Cara Oranges;
Mandarins; Passionfruit;
Quince and Rhubarb.
Also: Avocados; Beetroot;
Broccolini and Broccoli;
Brussels sprouts;
Cauliflower; Eggplant;
Leeks, Fennel; Potatoes,
Pumpkin; Sweet Potato,
Swede, Turnips and Onions.
Honey spice roasted pears and apples
Serves 4
2 vanilla beans, split (see
Janelle’s Tip)
50g butter, chopped
¼ cup honey
¼ tsp each ground nutmeg
and cinnamon
3 golden delicious apples
3 Beurre Bosc pears
Ricotta cream
125g wedge fresh ricotta
2 tbs honey
2 tsp vanilla bean paste
1. Preheat the oven and
a large roasting pan to
220°C fan forced.
2. Scrape the seeds from
the vanilla beans with
a teaspoon. Combine
the butter, honey, spice,
vanilla seeds and beans
in a small saucepan over
medium heat. Heat for 3-4
minutes until the butter
is hot. Remove from the
heat.
3. Cut the apples and pears
into quarters and remove
the core and seeds.
Remove the hot tray from
the oven, place a sheet
baking paper over the
base, then add the apples
and pears. Remove the
vanilla pods from the
pan, then pour the warm
butter mixture over the
fruit and toss to coat all
the fruit. Roast for 15-20
minutes, turning twice,
until golden and only just
tender.
4. For the ricotta cream,
combine the ricotta, honey
and vanilla in a bowl.
Using an electric hand
mixer, beat the ricotta until
light and creamy. Serve
with the warm fruit.
Janelle’s Tip: If you don’t
have actual vanilla beans
don’t fret – just use a little
vanilla bean paste or extract.
66 JUNE 2018
The Local Voice Since 1991