There is something special about the changing seasons in Australia. You can almost feel it when the produce markets are aglow with new colors and scents. Have you noticed that when the weather cools down from May to July, the pears come into their own? Their mild sweetness and aroma make them one of my favorite fruits to cook with during the colder months.
Very versatile, pears are firm enough to hold their shape when cooked, yet tender and juicy when poached or baked. At this time of year, look for Packham, Beurré Bosc or Corella varieties. They are the sweetest and most affordable, making them perfect for both savory and sweet dishes.
One of my favorite recipes is Pear & Brie Tart. It’s a simple miracle that takes about 20 minutes. It looks more impressive than a little effort. Picture fragrant brie, pear chunks and golden pastry, all finished with a drizzle of wild honey and sprinkling of thyme. It’s the kind of dish that’s perfect on the dinner table or alongside roasted vegetables for lunch.
The beauty of this pear and cake is in its flexibility. If you want a savory dish, replace the honey and jam with caramelized onions, add some walnuts or strips of prosciutto and serve with hot pepper rocket. For a dessert-style version, swap the brie for mild goat cheese and top with a spoonful of plum or fig jam before baking. Either way, this recipe makes entertaining easy, and it’s just as enjoyable with a pot of herbal tea and a cozy blanket.
Seasonal cooking is one of the best forms of self-care. It reconnects us to the rhythms of nature, helps our bodies adapt to changing climates, and nourishes us from the inside out.
So the next time you visit your local farmers market or the produce section of your grocery store, grab some perfectly ripe pears, put on some pastry, and let this simple cake remind you of what real comfort food tastes like. Pear-fection!
This article is in Journal of Wellbeing 222
Post Quick Kitchen: Pear and Brie Tart appeared first WellBeing Magazine.
