Pear

Fruit Kebabs

Serves 4 Ingredients Method

2 eating apples

2 conference Pears (not too ripe!)

Juice of 1 lemon

8 strips of streaky bacon

2 large pork escallopes, battoned until quite thin OilSalt and freshly ground black pepper

50g of butter

50g of breadcrumbs Finely grated rind of

1⁄2 a lemon

1 spring onion, very finely chopped

1 tblsp of chopped,

fresh basil Sprigs of fresh basil to garnish

 Halve the apples and pears and remove the cores; cut in half once again to give quarters. Toss the prepared fruits in lemon juice. Stretch the bacon strips slightly with the back of a knife; cut each pork escallope into 4 long wide strips. Roll each piece of apple up in a slice of bacon, roll each section of pear up in a strip of pork. Thread alternately onto four small kebab skewers. Brush the threaded kebabs with oil and season with salt and pepper. Grill for 8-10 minutes, turning the kebabs once. Meanwhile, melt the butter and fry the breadcrumbs until crisp and golden; stir in the lemon rind, spring onion and chopped basil. Arrange the kebabs on a serving dish, sprinkle with the flavoured crumbs and garnish with sprogs of basil.



Maramalade Baked Pears

Serves 4 Ingredients Method

4 firm Comice Pears

1 lemon

6 tblsp Marmalade

A few cloves

4 tblsp Cider

 Peel and core Comice pears. Rub all over with the cut surface of a lemon to prevent discolouration. Put the pears into a lightly greased ovenproof dish, rounded sides uppermost. Heat the marmalade in a saucepan with the lemon juice, cloves and cider. Spoon the marmalade sauce evenly over the pears, bake in a moderately hot oven for 30 to 35 minutes, until tender. Serve either hot or cold with cream or custard.



Pears with Orange Sauce

Serves 6 Ingredients Method

6 fairly firm Pears

1⁄2 a lemon Juice and finely grated rind of 1 Orange

3 tblsp of Caster Sugar

3 tblsp Cranberry Sauce

3 tblsp Port

 Peel the pears. Remove the core from each whole pear from the base. This can be done very easily with a Grapefruit spoon. Rub the peeled pears all over with the half lemon to prevent discolouration. Stand them upright in a shallow oven-proof dish. Put the orange juice and rind, caster sugar and cranberry sauce into a pan. Stir over a gentle heat until dissolved. Remove from the heat. Stir in the port and spoon evenly over the pears. Cover and cook in the oven at 180degreesC/ 350 degreesF, Gas Mark 4 for 35-40 minutes. Serve either warm or chilled with cream.