For a few years now since moving into our new house we’ve always looked at amazement at the neighbours pear tree, it is absolutely huge and at this time of year the branches are just laden with pears.
Though we’ve always wondered it took us to this year to ask what they do with them. and during this conversation it transpired they always have too many so they have given us a bag.
This morning my partner mad an Italian-style sponge cake with pears and almonds and it was lovely and on Monday I’m going to be making pear chutney to add to our ever expanding cupboard of pickled fruit and veg.
Tonight though we were going to have one of our favourite recipes from the Honey & Co ‘At Home’ cookbook, which we usually have with various salads. Tonight though we thought we would add a different salad using some of the pears and more walnuts, both of which flavours are really traditional alongside cheese.
We also had it with some of our own home-made apple chutney.
for the parcels:
- 2 goat’s cheese round about 100g each
- 75g walnuts
- 70g butter
- ½ tablespoon soft brown sugar
(this is less than the original called for)
- ½ teaspoon salt
- 80g spelt flour
- 60g wholemeal flour
(I changed the flour balance from all spelt)
- 1 egg white
- 1 egg yolk for egg wash
for the pears:
- 2 large firm pears
- large handful of walnuts
- 15g butter
- splash olive oil
making the goats cheese parcels
Put walnuts in food processor and pulse till small crumb texture, then add butter, salt, sugar, flour and pulse till it looks like breadcrumbs. Add the egg yolk and process until it comes together as a ball of dough. Remove from processor and divide into two equal balls.
Flatten each ball out with your hand into a round about 10cm in diameter, put cheese in centre and pull dough up around to encase the cheese making a smooth case and put onto a lined baking sheet and let rest in fridge for at least 30 minutes.
Heat oven to 200°C/180°C fan.
Add a little water and a pinch of salt to the egg yolk and brush all over each parcel, then put in the oven. Cook for about 15-17 minutes until golden brown.
making the pears
Peel, core, and slice the pears.
Heat the oil and butter in a large heavy based sauté pan and add the pears 10 minutes before the end of the parcel cooking time. On a high heat move these around and try to get some colour on them, golden brown if you can.
2 minutes before the end add the walnuts and keep stirring gently.
putting it all together
Place watercress and rocket on the plate, then once the pears are ready place over leaves.
Place parcel to side with a generous helping of apple chutney.