PEAR CAKE Ingredients: • 4 cups finely chopped pears • 3 cups flour • 1 cup chopped walnuts • 1/2 teaspoon ground nutmeg • 1 cup vegetable oil • 2 beaten eggs • 2 cups sugar • 2 teaspoons baking soda • 1/2 teaspoon salt • 1/2 teaspoon cinnamon • 1 teaspoon vanilla Preparation: In a bowl, mix pears with sugar and nuts. Set aside and let stand for 1 hour, stirring frequently. Add dry ingredients to the pears; stir to combine. Stir in oil, vanilla, and beaten eggs. Pour batter into a greased and floured dish. Bake at 180°C for 1 hour- 1¼ hours. PEAR COBBLER Ingredients: • 2 cups sliced pears • 1 cup white sugar • 50g butter • 3/4 cup flour • 2 tsp. baking powder • 1 tsp. cinnamon • 1/4 tsp. salt • 3/4 cup milk • 1 egg Method: Preheat oven to 180°C. In a small oven dish, put the butter in and place it in the oven. Peel/slice your pears and set aside in bowl with half the sugar (½ cup). Combine dry ingredients, then add milk and egg and whisk it to make a batter. When the butter has melted in your dish, pour in the batter; do not mix. On top of the batter mix, add the pears. Bake in the oven for one hour. Serve with ice cream, custard or cream. SIMMERED PEARS Ingredients: • 4 pears • 1/2 cup sugar • 1/3 cup orange juice • 1/4 cup water • 1 1/2 teaspoons grated orange peel Peel, quarter and core the pears. In a saucepan, heat sugar, orange juice and water and bring to the boil. Add pears, simmer and cover for 15 minutes or until pears are tender. Remove fruit using perforated spoon and add orange zest. Simmer syrup for about 5 minutes longer. Chill pears and syrup. Serve with ice cream or custard. PEAR RELISH Ingredients: • 5½ kg firm pears, peeled, cored, quartered • 2 green peppers, seeded and quartered • 2 red peppers, seeded and quartered • 8 medium onions, peeled and quartered • 5 cups white vinegar • 4 cups brown or raw sugar • 2 1/2 tablespoons salt • 2 tablespoons whole mixed spice • 2 tablespoons turmeric Preparation: Chop pears, onions, and peppers into fine pieces or process them in a food processor, making sure to not liquefy them. Combine vinegar, sugar, salt, spices, and turmeric in a large pot. Boil for 10 minutes. Add ground fruit and vegetables and boil for a further 15 minutes. Spoon into hot sterilized jars and seal them quickly. PEAR CHUTNEY Ingredients: 4 qts. finely chopped, peeled, pears 1 c. seedless raisins 1 c. chopped onions 2-3 cups brown or raw sugar 2 tbsp. ginger 2 tsp of salt 1 clove finely chopped garlic 5 cups of cider or white vinegar Combine all and bring to a boil. Reduce heat and simmer for 40 minutes. Stir frequently to prevent sticking. Pour, boiling hot, into hot jars and seal. PEAR CRUMBLE Ingredients • 3 pears - peeled, cored and sliced • 2 teaspoons lemon juice • 3 tablespoons sugar • 3 tablespoons oats • 2 tablespoons flour • 1/8 teaspoon ground cinnamon • 1/8 teaspoon ground ginger • 1 dash ground nutmeg • 1 tablespoon cold butter • 2 tablespoons chopped nuts Directions 1. Place pear slices in a greased baking dish. Sprinkle with lemon juice. 2. In a bowl, combine the sugar, oats, flour, cinnamon, ginger and nutmeg. 3. Cut in butter until crumbly; add nuts. Sprinkle over pears. Bake at 180°C for 25-30 minutes or until bubbly. PEAR & WALNUT MUFFINS 1 ½ cups self raising flour ½ cup brown sugar 3 teaspoons mixed spice 4 tablespoons oil 3 eggs 2 cups chopped pears ½ cup chopped walnuts Directions Sift flour, sugar and spice into a bowl. Add Pears & Walnuts. Beat eggs lightly and add to mixture, along with the oil. Stir mixture until just combined. Spoon into muffin pan. Bake at 180c until golden brown.