Who doesnât love a juicy and ripe pear?
They have a sweet and simple flavour, which is well loved in fruit salads or simply eaten as a snack. However, if you're looking to jazz the pear up a bit, these two recipes may tickle your fancy!
While the recipes are great as is, don't be afraid to add your own twist to them so they can better suit you!
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Ingredients:
- 2/3 cup rice flour
- 1/3 cup tapioca flour
- 1/6 cup millet flour (can sub rice flour
- 1 cup gluten free oats
- 2 Tbsp chia seeds
- 2 tsp baking powder
- 2 eggs or 2 flax eggs
- 1 cup milk of choice
- 1/2 cup honey
- 1 Tbsp finely grated fresh turmeric
- 1/2 tsp cinnamon
- 1/2 tsp cardamom
- 2-3 ripe pears chopped in chunks
Directions:
- Preheat oven to 175 degrees.
- In a bowl, mix together dry ingredients.
- Add in milk, eggs, honey and turmeric and stir to combine.
- Allow the mixture to rest for 5-10 minutes (it should thicken a little).
- Add mixture into a greased muffin tray.
- Bake in the oven for 7-10 minutes depending on the size of the muffins.
- Remove when golden, firm and an inserted toothpick comes out clean.
- Cool for 5-10 minutes and enjoy!
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 Download Recipe/PDF Printable
Ingredients:
- 1.3 kg pears, cored & chopped into 1/2" pieces
- 1 1/4 cup brown sugar
- 1 1/2 cups apple cider vinegar
- 3/4 cup sultanas
- 1/2 lemon, seeded and finely chopped (including peel)
- 1 clove garlic (peeled, minced)
- 1/2 chile (seeded, finely chopped)
- 1/2 small onion (finely chopped
- 1/2 Cinnamon stick
- 1/8 tsp Allspice
Directions:
- Combine all ingredients in a saucepan and stir to combine over medium heat.
- Stir frequently for 30-45 minutes, or until the pears begin to soften and fall apart.
- Once the pears are soft, increase the heat to medium-high and continue cooking it down until the mixture has reduced to about 1/3 of its original volume. About another 30 minutes.
- Once the chutney is ready, cool before storing in a jar in the fridge. Use within 3 weeks.
- Enjoy!
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