GIFT OF THE GODS LIFTS A CLASSIC

FRUIT PEARS WELL WITH PORK AND GINGER ALE FOR A HEARTY, WHOLESOME DINNER GINGER ALE PORK RIBS WITH PEAR AND FENNEL

Lauded by the ancient Greek poet Homer as “a gift of the gods”, pears have been a favourite around the world for centuries. It was only in the 18th century, however, that the French and Belgians developed what we now know as the traditional European pear, with its juicy, slightly grainy flesh and signature shape. Today more than 5000 pear varieties are grown around the world, but only a small percentage are produced commercially. Whether you’re seeking a sweet cure for cold-weather blues or an alternative accompaniment to roast pork, there’s a pear variety that’s perfect for the job.

INGREDIENTS

625ml (2 1⁄2 cups) dry ginger ale 2 brown onions, finely chopped 1 fennel bulb, sliced, fronds reserved 2 garlic cloves, crushed 1 chicken-style stock cube

1kg pork rib racks, cut into portions 2 large pears, cut into wedges

METHOD

Preheat oven to 200C/180C fan-forced. Place ginger ale, onion, fennel, garlic and stock cube in a large baking dish. Stir well to combine. Season the ribs generously with salt and pepper. Add to the baking dish and turn to coat. Bake for 1 hour, turning the ribs halfway through.

Meanwhile, heat a non-stick frying pan over medium-high heat. Spray the pears with olive oil and cook, turning until lightly golden. Add the pears to the dish, spooning over a little of the pan juices. Bake for 15 minutes or until the ribs are browned and the vegetables and pears are tender. Season. Sprinkle with the fennel fronds to serve.