Pear Bubbly Food

PEAR BABY FOOD

Steps:

• Place pears in a large saucepan and just barely cover with water. Simmer over medium-low heat until tender, 15 to 20 minutes.
• Remove cooked pears with a slotted spoon and place in a food processor or blender; puree until smooth. Allow to cool before serving.

ANISE AND PEAR BUBBLY

Steps:

• In a small saucepan over moderate heat, add the nectar, pear liqueur and star anise. Bring up to a boil and turn heat off. Allow to steep for 5 minutes, then discard the star anise. Cool to room temperature and chill until ready to use.
• To serve, drop 1 cranberry to the bottom of each champagne coupe or flute. Add 2 tablespoons of the spiced pear mixture for coupe glasses and 3 tablespoons for the flute glasses. Top with Prosecco and enjoy!

BUBBLY PEAR CUPCAKES

Steps:

• Preheat oven to 350°F
• In a small bowl sift flour, baking soda and salt. Set aside.
• In mixer (or large bowl), cream butter and sugar until well mixed and airy.
• Add eggs, one at a time, making sure each one is full incorporated before adding next.
• Slowly add in flour mixture - I do it 1/3 at a time - making sure it is fully incorporated.
• Stir in vanilla and champagne.
• Stir in pears.
• Line a cupcake tin with cupcake liners.
• Scoop an even amount of dough into each cup - I filled them to the top. You should have enough for about 24 cupcakes.
• Bake for about 16 minutes. I started checking around 12 just to be safe. You want them to be golden in color.
• While cupcakes are baking, make frosting.
• Mix cream cheese and butter together.
• Add powdered sugar and whip until smooth.
• You can add more powdered sugar if desired.
• Remove cupcakes from oven and cool in tins for 2 minutes.
• Transfer to cooling rack.
• When cupcakes are completely cooled, top with frosting.
• Decorate if you have anything. (Author's note: I had planned on using diced candied ginger, but after tasting the cakes, I did not want to distract from the light champagne flavor.).

PORK BELLY WITH BAY, CIDER & PEARS

Steps:

• To make the rub, put the ingredients in a pestle and mortar and crush together. Reserve ½ tsp of the rub and set aside. Cut some slashes into the underside of the pork using a sharp knife, then pat the rub all over the flesh, avoiding the skin. Put on a plate, skin-side up, and leave to cure in the fridge for at least 3 hrs.
• Remove the pork from the fridge at least 30 mins before cooking so it comes to room temperature. Heat the oven to 180C/160C fan/gas 4. Pat the reserved rub over the pork skin, and rub a little rapeseed oil all over. Put the carrot, celery, onion, star anise and bay leaves in a large flameproof roasting tin. Pour over a small glass of water, then place the pork on top, skin-side up. Roast for 1 hr 30 mins. Arrange the pears in the tin around the pork, coating them in the juices, and pour the cider into the tin, avoiding the pork skin (if the skin gets wet, you won't end up with crisp crackling). Turn the oven up to 220C/200C fan/gas 7 and roast for a further 15-20 mins. The pork skin should be crisp, and the pears glazed in the juices. Remove the pork from the tin. Leave to rest for 45 mins.
• Transfer the pork to a serving platter. Gently lift the pears out of the tin and arrange next to the pork. Discard the carrot, celery, onion and bay, then skim some of the fat from the surface of the juices (you can transfer this fat to a jar and use it for cooking roast potatoes, or making rillettes, and more).
• Put the roasting tin with the skimmed juices on the hob over a medium heat. Sprinkle in the flour and whisk it into the juices until smooth and thickened. Add a splash of hot water if it becomes too thick. Pour the gravy into a warm jug. Cut the pork into portions with a sharp knife, then serve with the roasted pear quarters, the gravy, and some roast potatoes and steamed greens, if you like.