We are beginning to glimpse the drop in temperatures leading into autumn, when the pear and apple orchards are filled with fraudulent fruits called apples and PEARS!
Botanically speaking, the false fruit is the structural manifestation resulting from the transformation not only of the ovary, but also of other flower organs, such as the receptacle or parts of the perianth, such as the petals or sepals.
From a nutritional point of view, however, we are much more interested in the composition of this foodstuff; pears are rich in sugars (around 9%), especially fructose, which nature gives us to prepare us for the colder season, and are also very rich in potassium and vitamin C.
It is a fruit that can be included in the nutrition of every moderately active person, while some extra care should be taken for people suffering from type 1, type 2 and gestational diabetes and in cases of liver disease.
There are many varieties derived from Pyrus communis, each differing in their organoleptic qualities and consistency, adapting to different types of processing in the kitchen.
Traditionally used in sweet preparations, preserved in syrups and traditionally combined with dairy products such as ricotta and mature cheeses (don't let the farmer know when cheese is good with...) or with dark chocolate.
They are also suitable for savoury preparations, especially in compotes to be combined with red meat, for example, in a roast or as a filling in filled pasta such as ravioli and cjarsons or in a risotto for a high-energy first course.
TARTLET WITH CARAMELISED PEARS
Ingredients (ingredients for 2 persons)
FLOUR PASTRY
- 125 g flour 00
- 60 g butter
- 40 g egg
- 40 g icing sugar
- 1/2 lemon
GOAT'S CHEESE OR RICOTTA CREAM
- 100g goat's cheese or fresh ricotta
- 10g honey
- Salt
- Pepper
- Olive oil
1 pear
Brown sugar
PREPARATION
Prepare the shortcrust pastry by kneading the butter with the sugar, then add the flour, egg and lemon zest. Mix all the ingredients together, form into a ball and wrap in clingfilm, letting it rest for 30 minutes.
Then in a bowl combine the goat cheese (or ricotta) with a pinch of salt, the honey, a tablespoon of oil and mix everything together well, if possible put the mixture into a pastry bag and place in the fridge to rest.
For the caramelised pears cut them into slices, put them in a non-stick pan and add water and brown sugar, cook for about ten minutes.
Roll out the pastry between two sheets of greaseproof paper and shape into a disc to line the tartlet moulds, remember to prick the bottom, then bake in the oven for 15 minutes at 180 degrees.
When cooked, place the cheese mixture in the tartlet moulds and garnish with the caramelised pears.
Enjoy the tasting!
(Article by Dr Gallo Paolo)
