In the spotlight - pears

Here are some pear facts to ponder on:

•  They are closely related to apples. However, while the majority of us like our apples crisp, there seems to be a division when it comes to pears - those of us who like them softer and the other camp who like them with a bite. Which side do you fall into?
• High in fibre and a good source of Vitamin C and potassium, as well as containing useful amounts of Carotenes (converted to Vitamin A by the body) and B Vitamins.
• Some fruits can trigger an allergenic response, but pears are one of the least allergenic fruits, so are a safe bet for most people.
• Anything that you do to an apple you can do to a pear, so don't just limit yourself to them as a snack. Poach, grill or bake them for a tasty dessert with natural yoghurt or fromage frais. Or why not slice and serve as part of a salad?
• Pears once they have gone too soft, can be used as thickening agents for soups, sauces and stews; they make an excellent alternative to cornflour.

Indulgent chocolate pear pudding (serves 6 to 8)

• Preheat oven to 200 degrees C (gas mark 6).
• Drain 2 x 400g tins of pears in juice and place in the base of a greased oven-proof dish.
• Blend 125g (4.5oz) plain flour, 125g (4.5oz) sugar, 150g (5oz) soft margarine, 2 eggs, 25g cocoa powder, 2tsp vanilla essence, 1tsp baking powder and 0.25tsp bicarbonate of soda to form a batter.
• Pour the mixture over the pears and bake for 30mins.
• Leave to cool for 5-10mins and serve with custard or ice cream.

  
Pear and walnut salad

• Peal, core and slice 2 ripe pears. Add a little lemon juice to prevent them browning.
• Make a dressing by adding 4tbsp walnut oil, 1tbsp white vinegar and 1tsp mustard added to a shaker.
• Arrange salad leaves, sliced cucumber and celery on a plate and scatter a handful of walnuts.
• Dress the salad and add Parmesan shavings to finish.