- James Martin Chef

Pear Masterclass – Poached Pears, Pear Chutney, Camembert Baked Pears, Pear and Marzipan Puff Tarts

All the sweet and savoury pear recipes in one handy masterclass! Poached Pears, Pear Chutney, Camembert Baked Pears, Pear and Marzipan Puff Tarts! Did you know that there are over 3,000 different varieties of pear?

Ingredients

4 English pears, peeled and halved
1 vanilla pod
50g caster sugar
1 bottle of white wine
1 orange, rind only
1 lemon, rind only
5 cloves
2 cinnamon sticks

To serve – crème fraiche

Pear Chutney

1 shallot, peeled and diced
2 cloves garlic, chopped
2 pears, peeled and diced
50g sultanas
50g caster sugar
3cm ginger, chopped
25ml white wine vinegar
Salt and pepper

Camembert Baked Pears

Pears
3 camembert
1 tin pears, drained
Rosemary

Pear and Marzipan Puff Tarts

1 rolled out butter puff pastry
100g marzipan, thinly sliced
3 pears, peeled and sliced
Sugar stock syrup
50g caster sugar
50ml water
1 egg yolk for egg wash

Method

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Poached Pears

To poach the pears, place them in a pan with the vanilla, sugar, wine and spices and pop the lemon and orange rind in too. Bring to the boil, then simmer for 15 minutes. Pop into jars, cover in liquid and cool. Seal tight.

Pear Chutney

Heat the sugar to a caramel. Pop everything into a pan and bring to the boil, then chill.

Serve with a cheeseboard.

Camembert baked pears

Cut the top out of the cheese, top with pears and rosemary. Bake for 15 minutes.

Pear and marzipan puff tarts

Preheat the oven to 200c
Line a baking tray. Pop the pastry on, dock all over with a knife, brush the edges with egg wash, top with marzipan and pears, then bake for 20 minutes.
To serve, brush with butter all over the tarts, cut into portions and spoon a dollop of crème fraiche on top.