Pears with Cream Cheese & Ginger

Clergeau Pears for puddingNothing brings me more delight than the first ripe pear.

Like any love affair it’s high on enthusiasm in the beginning, waning out to a lack of gratitude and all round being taking for granted by the 12th kilo. A bit of jazzing up is required and this yummy idea from Gillian Painter is an enduring favourite. You’ll find the original version in her lovely book “A New Zealand Country Harvest Cookbook”.

Like any love affair it’s high on enthusiasm in the beginning, waning out to a lack of gratitude and all round being taking for granted by the 12th kilo. A bit of jazzing up is required and this yummy idea from Gillian Painter is an enduring favourite. You’ll find the original version in her lovely book “A New Zealand Country Harvest Cookbook”.

Mash together cream cheese, chopped fresh walnuts and preserved ginger. Fill the cavity of a halved, cored pear to overflowing and gobble up right away. Not to be greedy mind, it’ll go brown if it sits around. Dip the pear in lemon juice before filling, if you’re making these up in advance for guests.

This idea is endlessly adaptable. Dried apricots (the ones we dry ourselves are nice and tangy), a dab of blue cheese and walnuts mixed into the cream cheese was a winner, so too dark chocolate with orange zest and juice. And if you can’t be bothered chopping and slicing (I hear ya), a gob of pure unadulterated cream cheese with the pear is mighty fine.

Comments

  1. Omg… I had to stop myself from licking the screen.