…Core blimey

Nadia - - FOOD -

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.

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