Pear with me: Love eating the winter fruit? Follow these 5 recipes to make unique dishes out of them

If you love eating seasonal fruits, then the winter has many different types of fruits in abundance. They are not only colourful but also very versatile and can be used in many different kinds of dishes that will change the way you look at them. While strawberries and oranges are popularly eaten during this time of the year, the uniqueness of pears makes it hard to ignore. When eaten fresh, they are juicy and make for delicious treats that are in season.

Interestingly, the winter season coincides with the festive season as Christmas and New Year are around the corner. It gives you all the more reason to experiment with the ripe, green-coloured fruit that deserves more than just being eaten raw. More popularly, pears are either poached or stewed when added to either sweet or savoury dishes, but Indian chefs say there is a lot more that you can do with them.

With the fruit in season, mid-day.com spoke to Indian chefs to share their favourite recipes that they have experimented on while working with the fruit. They not only poach the pears with wine but also use spiced butter to bring out their flavours. They completely transform the fruit into innovative dishes that will change the way you look at the fruit during this season not only by making sweet but also savoury dishes.

Thandai & Khoobani Brownie Tart with Pear Caramel Jelly
At ITC Grand Central in Parel, apart from making Winter Spice Poached Pears, Roasted Pear and Gorgonzola Salad, and Caramelised Pear and Brie Crostini, sous chef Mozanne Karbhari says she also makes a deliciously elaborate Thandai & Khoobani Brownie Tart with Pear Caramel Jelly. She brings out the best of both worlds through the thandai and the khoobani, which the city chef makes into a brownie tart, but also uses pears to make a mouthwatering caramel jelly with it.

Pate Sucre

Ingredients:
Unsalted butter 400 gm
Castor sugar 300 gm
Eggs 150 gm
Almond powder 90 gm
Flour 750 gm
Essence 10 gm

Method:
1. Make a cream of butter and sugar till light and fluffy.
2. Gradually add the eggs and lastly the flour.
3. Portion the dough out and keep it in the wok to rest overnight.
4. Roll out and use as desired the next day.

Eggless Brownie

Ingredients:
Butter 150 gm
Castor sugar 100 gm
Milk 100 gm
Curd 60 gm
Vanilla essence 2 gm
Vinegar 5 gm
Condensed milk 160 gm
Flour 80 gm
Almond powder 120 gm
Baking powder 7 gm
Baking soda 3 gm
Honey 100 gm

Method:
1. Melt the butter and mix all the ingredients.
2. Let the batter rest overnight and use it the next day.
3. Line the cake ring with foil, pour the batter into it as required, and bake at 165 degrees Celsius for about 12 to 15 minutes.

Pear Jelly

Ingredients:
Pear diced 3 nos
Butter 40 gm
Honey 45 gm
Sugar 100 gm
Cream 50 ml
Gelatine 4 gm

Method:
1. Cook honey and butter together, add the pears, and cook further.
2. Make caramel, add cream, and add the sauce to the above mixture.
3. Add gelatin and then pour the mixture into moulds and use.

White chocolate streusel
Butter 252 gm
Brown sugar 252 gm
Almond powder 252 gm
Flour 252 gm
White chocolate 133.33 gm

Method:
1. Combine all the dry ingredients except chocolate.
2. Let the dough rest overnight in the chiller.
3. Grate it onto a tray and bake at 165 degrees Celsius for about 15 minutes.
4. Take it out and mix white chocolate.
5. Use as desired.

Caramel Ganache
Castor sugar 230 gm
Cream 280 gm
Glucose 50 gm
Salt 3 gm
Butter 70 g
White chocolate 40 gm

Method:
1. Make caramel with sugar and glucose.
2. Add cream, salt, and butter and heat till 112 degrees Celsius.
3. Pour the hot mixture over the white chocolate and blend.
4. Let it cool overnight.
5. Use as desired the next day.

Assembly

Method:
1. Make the pate sucre dough and let it rest overnight in the chiller.
2. Line tart rings the next day, let it rest again for some time, and blind bake for about 10 minutes.
3. Bake the brownie batter pour it into the rings and bake till done.
4. Place the pear-caramel jelly over and then put the dessert on the plate.
5. Garnish with caramel ganache, vanilla cream and white chocolate streusel, meringue sticks and caramel jelly.

Chicken in Pear Sauce
Why limit the way yourself from consuming pears only through desserts? Especially if you can add it to a savoury dish by converting it into a delicious sauce. Chef Gaurav Malhotra, who is the executive chef at JW Marriott Mumbai Juhu wants you to make Chicken with Pear Sauce because he believes there is no better dish to celebrate this festive season than this. He explains, "It is a delightful dish that combines the savoury taste of tender chicken with the sweetness of a pear-infused sauce. The succulent chicken is seared to perfection, then bathed in a silky sauce made from ripe pears that adds a unique fruity twist. The natural sugars in the pears caramelise during cooking, creating a balance of flavours." The dish, he believes, is a perfect blend of sweet and savoury, and will change your mind about using the winter fruit only for desserts.

Ingredients:
Ripe pears, medium, diced and peeled 3 nos
Cold water 2 tbsp
Chicken broth 1 can
Skinless chicken breast, boneless 4 nos
Minced chives 1/4 cup
Bacon strips 5 diced
Olive oil 1 tbsp
Pepper 1/4 tsp
Salt 1/2 tsp
Cornstarch 2 tbsp

Method:
1. Marinate the chicken with salt and pepper. In a large saucepan, cook chicken in oil for 5 minutes over medium heat.
2. Meanwhile, cook the bacon until it becomes crispy. Set the bacon aside and stir broth into the drippings. Then, scrape the pan to loosen the browned bits. Boil it for 5 minutes and add in the pears. Keep boiling until the pears are tender.
3. Combine the cornstarch and water until smooth. Then add in the chives. Gradually stir this into the pear sauce and bring it to a boil. Stir the mixture until it thickens and becomes bubbly. Stir in the bacon and serve with chicken.

Pear Stir Fry
Many dishes sound exotic that you can make with pears. Still, if you want to explore a local dish, then Veeraj Shenoy, who is the chief operating officer - F&B, Imagicaa, which is handled by the Malpani Group, says you can make a simple Pear Stir Fry. The dish is a version of the Pear and Peanut Sabzi served at Arrmada restaurant at Imagicaa Theme Park. Shenoy says you can serve the dish warm with rotis.

Ingredients:
Ripe pears, large size 2 nos
Jaggery, grated 1/2 tsp
Roasted and powdered sesame seeds 2 tsp
Groundnut powder 2 tsp
Kala/Goda masala 1/2 tsp
Red chilli powder 1/4 tsp
Salt to taste
Oil 2 tsp
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Asafoetida (Hing) 1/4 tsp
Turmeric powder 1/4 tsp

Method:
1. Scoop out the core of the pear with seeds and chop them into chunks.
2. Heat oil in a pan and add mustard seeds and cumin seeds till you hear them crackle. Add asafoetida and turmeric powder. Stir for some time.
3. Add chopped pears, jaggery, and salt and mix all of them.
4. Add 3 - 4 tablespoons of water, cover with the lid, and cook for 4 - 5 minutes.
5. Stir in the sesame powder, groundnut powder, chili powder, and goda masala.
6. After cooking for a few more minutes, turn off the heat.

Wine Poached Pear
If you have always loved pears, then Chef Alessandro Piso, who is the Italian Chef at Romano's in JW Marriott Mumbai Sahar says you can attempt the classic Wine Poached Pear this festive season. He explains, "The simplest and perhaps the most delightful way to prepare pears is by poaching them. My preferred method is usually poaching in wine. They are gently simmered in a light syrup or wine infused with aromatic spices like star anise, clove, and cardamom. These poached pears can be presented as a palate-opening appetizer or transformed into a lovely, delicate dessert." Serving it as an appetizer at the restaurant, Piso says he harnesses the sweetness to complement the salty, citrusy, and bitter notes.

Pear Infusion:
Ripe pears, juiced 5 no
Red wine 330 ml
Balsamic vinegar 100 ml
Caster sugar 150 gm
Sea salt 4 gm
Orange juice of 50 ml combined with 50 ml of lime juice
Honey 10 ml
Star Anise 4-5 nos
Cloves 20 nos

Parmesan Crumble:
Parmesan cheese 120 gm
Sugar 15 gm
Flour 60 gm
Butter 60 gm
Almond flour (combine all ingredients thoroughly) 45 gm

Citrus Touch:
Orange zest and juice 1 no
Oil 10 gm
Thyme 2 gm

Goat Cheese Delight:
Goat cheese
Fresh parsley

Method:
1. Combine the essence of five pears with the red wine, balsamic vinegar, and caster sugar.
2. Add a pinch of sea salt, orange and lime juices, honey, and star anise, and cloves.
3. Simmer this mixture until the pears are tender and infused with the decadence of the liquid.
4. For the Parmesan crumble, mix parmesan cheese, sugar, flour, butter, and almond flour until a delightful crumble forms.
5. Add a citrus touch with the zest and juice of orange, oil, and a sprinkle of thyme for an aromatic burst.
6. Present the poached pears on a bed of parmesan crumble, adorned with the citrus touch, and serve with goat cheese and fresh parsley.

Spiced Butter-Poached Pears with Multigrain Crumble and Coffee Diplomat Cream
While Piso likes to poach it with wine, chef Viveq Pawar, who is the executive chef at Roxie in Bengaluru poaches pears with spiced butter for the Spiced Butter-Poached Pears with Multigrain Crumble and Coffee Diplomat Cream. Pawar says the poaching technique accentuates the pear's rich, nuanced taste, making it more versatile and that is why he has experimented with the spiced butter.

Ingredients:

For the Butter-Poached Pears:
Ripe firm pears, peeled, halved, and cored - 4 nos
Unsalted butter 1/2 cup
Jaggery (or brown sugar) 1/2 cup
Ground cinnamon 1/2 cup
Ground nutmeg 1/2 cup
Ground cloves 1/4 tsp
A pinch of salt

For the Multigrain Crumble:
Popped amaranth 1/4 cup
Jowar (sorghum) flour 1/4 tsp
Bajra (pearl millet) flour 1/4 cup
Unsalted butter, chilled and cubed 1/4 cup
Brown sugar 1/4 cup
A pinch of salt

For the Coffee Diplomat Cream:
Heavy cream 1 cup
Instant coffee granules 2 tbsp
Powdered sugar 1/4 cup
Vanilla extract 1 tsp

Method:

Butter-Poached Pears:
1. In a large pan, melt the butter over medium heat.
2. Add jaggery, cinnamon, nutmeg, cloves, and a pinch of salt. Stir until the jaggery is dissolved.
3. Place the pear halves in the pan, poaching them in the spiced butter mixture until slightly tender, turning occasionally. This should take about 10-15 minutes.
4. Once poached, remove pears from the pan and set aside.

Multigrain Crumble:
1. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
2. In a bowl, combine popped amaranth, jowar flour, bajra flour, brown sugar, and a pinch of salt.
3. Add chilled cubed butter and use your fingertips to rub it into the dry ingredients until it forms a crumbly texture.
4. Spread the crumble mixture on a baking sheet and bake for about 15 minutes or until golden brown. Allow it to cool.

Coffee Cream:
1. In a small bowl, dissolve instant coffee granules in a tablespoon of hot water. Let it cool.
2. In a separate bowl, whip the heavy cream until soft peaks form.
3. Add powdered sugar, vanilla extract, and the cooled coffee mixture to the whipped cream. Continue whipping until stiff peaks form.

Assembling:
1. Place a butter-poached pear half on a serving plate.
2. Sprinkle the multi-grain crumble over the pear.
3. Put a dollop of coffee diplomat cream on the side or on top.
4. Garnish with additional popped amaranth or a sprinkle of cinnamon if desired.