Full of juice that is rich in vitamin A & C these really are perfect eaten whole or stewed just like the Ancient Greeks and Romans did it. And here's a little tip for you: if you want your pears to ripen faster just put them next to some bananas in your fruit bowl. They should be ready to munch in no time!
The pears at the moment have 'russetting' on the skin, which is completely natural and doesn't affect taste at all.
Country of Origin - UK/France/Holland/South America/South Africa/Spain
Class - Minimum Class 2
In the 1990s, Paul and Sara Ward moved to the country. They bought a house in the Kentish Weald which had four and a half acres of neglected orchards and wild flower meadows.
They weren't in farming at the time but suddenly they felt inspired, especially upon discovering that an estimated 90% of the organic fruit sold in Britain is imported. This is mad, they thought. So, they set out to change this.
They started off supplying a supermarket but in 2006 nearly 90% of their plum crop was rejected. “We’d been supplying them for nine years,” Paul says. Nowadays, they steer clear of the big guns. Instead, they send their delicious orchard fruits – including these scrumptious pears – to farm shops and box schemes like ours.
Peel pears with a potato peeler, if necessary. To eat whole, they just need a rinse. Pears are great baked in wine with vanilla and cinnamon, and there are many other ways to cook them. Depending on the texture you prefer, you can keep them in the fridge for a crunchier taste. If you like them softer then keep them at room temperature until they are as soft as you want. Suitable for home freezing.
Stuck for ideas? Click here for Pear recipes