Got the pip? These delicious apple and pear desserts will warm your heart this winter
Apples and pears have been a Kiwi staple since the first Europeans settled here. Some of the first fruit trees in Aotearoa were planted by Samuel Marsden in Kerikeri in 1819 and one – a pear – is still growing today. In fact, many areas around the country boast beautiful harvests of European and nashi pears, as well as Braeburn and Royal Gala apples (two of our most popular varieties). Stock up on your favourite pipfruit and try your hand at these sweet-as recipes.
Rustic apple cinnamon pie with honey yoghurt cream
Ready in 1 hour 30 minutes | Serves 6-8
125g cold butter, diced 1 Tbsp icing sugar 2 cups plain flour 1 egg yolk 3 Tbsp water FILLING 4 Granny Smith or cooking apples 2 tsp cinnamon 1 Tbsp cornflour ¼ cup caster sugar 1 tsp finely grated lemon zest 1 egg beaten with 1 Tbsp milk 2 Tbsp caster sugar, for sprinkling
1 To a food processor add butter, icing sugar and flour and pulse until mixture forms fine crumbs. In a small bowl, beat egg yolk and water with a fork until combined, then add to processor and pulse until mixture starts to clump (add another 1 Tbsp water if needed).
2 Transfer pastry to a lightly floured surface and gently knead into a ball. Wrap in plastic wrap (or place in a ziplock bag) and chill for 30 minutes.
3 Preheat the oven to 185°C and line an oven tray with baking paper.
4 Peel, core and slice apples and place in a large bowl. Sprinkle with cinnamon, cornflour, sugar and zest and toss to mix.
5 Roll out pastry to about 40cm x 30cm to make a rough, rustic rectangle or oval, and transfer to lined tray. Arrange the cinnamon apples down the centre, then carefully fold the pastry over the filling, covering about half the apples. Brush pastry with egg-and-milk mixture and sprinkle with caster sugar.
6 Bake for 35-45 minutes or until the pastry is golden and the apples tender.
7 Serve warm with honey yoghurt cream.
Honey yoghurt cream | GF
Whisk together ½ cup cream, ½ cup vanilla yoghurt, 1 Tbsp runny honey and ½ tsp cinnamon until soft peaks form.
Baked pears with blue cheese, walnuts & thyme
Ready in 1 hour 20 minutes | Serves 6
6 pears (I used small Beurre Bosc) 100g soft blue cheese ½ cup chopped walnuts ½ cup sultanas 1 tsp fresh thyme leaves 3 sheets ready-rolled sweet short pastry 1 egg yolk 1 Tbsp honey 2 Tbsp water
1 Using a small measuring spoon or melon baller, hollow out base and core of each pear, leaving a cavity for the filling.
2 Combine blue cheese, walnuts, sultanas and thyme and mix well. Fill the base of each pear with the cheese mixture.
3 Lightly dust a clean surface with flour and roll each pastry sheet until about one-third bigger. Cut two large rounds from each sheet and stand a pear on each.
4 Preheat oven to 190°C and line a baking tray with baking paper. Beat yolk, honey and water together to make an egg wash.
5 Gently fold pastry around pears, brush with egg wash and place on tray. Chill in fridge for at least 20 minutes before baking. Bake for 25-30 minutes or until pastry is golden and firm. Serve warm.
Rustic apple cinnamon pie with honey yoghurt cream. See over the page for recipe.