Ex­pert cook­ing ad­vice, plus a next level Thai green curry

BBC Good Food - - Inside -

Juicier and sweeter than an ap­ple, pears are a de­li­cious home-grown au­tumn fruit we shouldn’t for­get – but which va­ri­ety to choose?

Wil­liam Th­ese well-flavoured, tubby pears look good served whole or halved, mak­ing them great for poach­ing or roast­ing, and their suc­cu­lence makes them ideal for juic­ing. They bruise eas­ily and go from ripe to past-it quickly, so use as soon as you can.

Con­fer­ence The most com­monly stocked va­ri­ety, th­ese long, speck­led pears are the eas­i­est to store and trans­port, but this doesn’t make for the juici­est or most fra­grant. Good as an all-rounder but best used slightly un­der-ripe in sal­ads, grated through a stuff­ing or made into a chut­ney.

Comice This late-sea­son pear is the best ‘eater’ of the lot. In its prime, it’s juicy to the point of be­ing messy to eat, with a nec­tar-sweet, flo­ral flavour. Sim­ply eat as is or use its juici­ness to your ad­van­tage in a crum­ble or pie.

Con­corde This cross-va­ri­ety gets its slen­der shape from a con­fer­ence and flavour from a comice. This is a good cooker that works well paired with pork, veni­son or au­tum­nal game birds.

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