Summer recipes: South African apples & pears

 

South African apples and pears are widely available in British supermarkets from February through to October.
Make the most of seasonal South African apples and pears this summer with these delicious recipes ideas - perfect for summer barbeques, picnics and entertaining alfresco.
 
Summer Apple Salad 
 
Serves 4
Preparation time: 15 minutes
 
Ingredients:
 
Salad
2 shallots, finely sliced
1 tbsp vegetable oil
3 Granny Smith and 3 Cripps pink apples, cored and cut into slices
1 tbsp lime juice
6 cherry tomatoes, cut into quarters
2 tbsp dry roasted peanuts, crushed
Handful coriander leaves, chopped
 
Dressing
1 garlic clove, finely chopped
1 red chilli, seeded and finely chopped
1 tsp sugar
1 tbsp fish sauce
Juice 2 limes
 
Method:
1. First make the dressing by blending together the garlic, chilli and sugar in a food processor to make a rough paste. Then add the fish sauce and lime juice and season to taste.
2. For the salad, fry the shallots in the oil for around 5 minutes or until crisp and golden brown. Remove with a slotted spoon and drain on kitchen paper.
3. Toss the apple in the lime juice, then mix with the tomatoes and dressing.
4. Serve topped with the peanuts, crisp shallots and coriander.
 
Pork Steaks with Caramelised Pears
 
Serves 6
Preparation time: 15 – 20 minutes 
 
Ingredients:
1 tbsp sunflower oil
3 red onions, roots trimmed and cut into eighths
4 Forelle pears, quartered and cored (leave the skin on)
A few sprigs rosemary leaves roughly chopped
6 pork steaks, about 175g/6oz each, trimmed of excess fat
50g blue cheese, cubed
 
Method:
1. Season the pork and grill on a medium heat for 15-20 minutes and then turn over and grill for a further 10 minutes.
2. In the meantime, using two hob rings, heat the oil in a hob-proof roasting tin, then add the onions, pears, most of the rosemary and seasoning and caramelise for around 5-10 minutes.
3. Add the steaks to the vegetables and scatter with the remaining rosemary and the cheese.
4. Place back under the grill until the cheese starts to melt, then serve.
 
Pear and toffee muffins
 
Makes 12
Preparation time: 40 minutes
 
Ingredients:
300g self-raising flour
1 tsp baking powder
2 tsp ground cinnamon
85g golden caster sugar
250ml milk
2 eggs, beaten
100g butter, melted
2 ripe Williams or Packham pears, peeled and cut into small chunks
100g soft toffee, chopped
 
Method:
1. Heat oven to 200C/fan 180C/gas 6. Line a deep muffin tin with paper cases.
2. Mix the flour, baking powder, cinnamon and a pinch of salt together in a large bowl, then stir in the sugar.
3. Mix the milk, eggs and melted butter in a large jug and pour into the dry mix, along with the pears and a third of the toffee pieces.
4. Stir until just beginning to combine -the batter should still be quite lumpy and have streaks of flour.
5. Divide the mixture between the cases, and sprinkle with the remaining toffee.
6. Bake for 25-30 minutes until the muffins are risen, golden and feel firm when pressed (the toffee on top will be extremely hot so be careful not to touch it).
7. Remove from the tin and place on a wire rack to cool.
  
Apple and pear smoothie
 
Serves 2 to 3
Preparation time: 5 minutes
 
Ingredients:
1 ripe banana, peeled and diced
2 medium Golden Delicious apples, peeled, cored, and coarsely diced
1 ripe pear, peeled, cored, and coarsely diced
250ml vanilla low-fat yogurt or soy yogurt
250ml apple juice
Pinch ground cinnamon
 
Method:
1. Simply combine all ingredients in a food processor or blender and process until smoothly puréed. Alternatively, place in a container and process with an immersion blender.
2. Serve over ice in tall glasses.

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