![]() ![]() There are so many ways to make use of the pear's exquisite, sweet, aromatic flavor-from pies, to crumbles, to muffins. Savory Pear Tart, a Baked Take on Pear SaladĪh, the fresh, juicy pears of the season. Put the berries into serving dishes and add a meringue to each, spooning the juices over the top.My savory pear tart takes its inspiration from a delicious pear salad! Prepared with a simple, buttery crust that nestles layers of thinly sliced pears and crumbles of gorgonzola cheese, then finished with fresh arugula greens, walnuts, and a simple balsamic dressing drizzled over top, this tart is an elegant treat to indulge in! Bake for about 25 minutes until the berries are tender. Remove the stalks and flowers from the gooseberries, drop the fruit into a baking dish, then add the honey and the elderflower cordial and stir to cover the berries. To bake the gooseberries: set the oven at 200C/gas mark 6. Bake the meringues for 60-90 minutes until crisp. They won’t spread much, but need the room to become crisp all over. Line a baking sheet with parchment, then place 1 large spoonful of the meringue mixture on to the parchment, leaving room around each. When all the sugar has been added, keep whisking until stiff and glossy (use a hand whisk if you prefer).įinely grate the zest from the lemon, then fold into the beaten meringue. Lower the speed and add the vinegar and sugar, about 50g a time, only adding more when the last load has been whisked in. ![]() Put the egg whites in the bowl of a food mixer fitted with a whisk attachment, then beat until stiff and frothy. They will keep for a few days in a plastic storage box. This makes more meringues than you will need. I keep a healthy stock of them in boxes in the freezer. It’s worth remembering that gooseberries are one of the few fruits that freeze well. In the short time they are in season, I cook a pan of them once a week, to eat with yoghurt and oats in the morning. They make a good breakfast dish this way, too. You can bake instead of grill the gooseberries if you prefer. Photograph: Jonathan Lovekin/The Observer Pavlova with a twist: grilled gooseberries and lemon zest meringues. Grilled gooseberries and lemon zest meringues ![]() Transfer the salmon filling on top of the pastry, then 2 more pieces of pastry and melted butter. Place a piece of filo pastry on the base of a rectangular metal baking dish, about 30cm x 20cm, then brush with melted butter, lay a second on top, then brush with more butter. Stir into the leeks and peas.īreak the salmon into large, juicy flakes and add to the leeks. Remove from the heat, drain, then squeeze almost dry and roughly chop. Turn the leaves over, cover and steam again for a minute or two until the leaves have relaxed. Wash the spinach and place it, still wet, in a medium-sized pan over a high heat, cover with a lid and steam for a couple of minutes. ![]() Melt the butter in a deep saucepan, add the leek, cover with a circle of greaseproof paper, cover with a lid, then cook over a low to moderate heat until they are soft but not browned.Īdd the peas to the leeks and cook for 2 minutes, then stir in the crème fraîche and season with salt and black pepper. Cut into 1cm thick pieces, then wash thoroughly in cold water and shake dry. Trim the leek, discarding the root and top of the leaves. Line a baking dish or roasting tin with foil, place the salmon pieces on top, season lightly, trickle with a little olive oil, then bake for 15-20 minutes until lightly cooked. The result is leeks that steam in their own sweet juices, without browning. When cooking the leeks, I like to soften them over a low heat, with a piece of greaseproof paper on top and a lid. This one is straightforward, with a pleasing crispness to the crust to contrast the soft and creamy filling. Salmon and spinach pieĪs much as I love a fish pie, they can be quite a task to put together. They need a splosh of sweet juice – this time I cooked them in elderflower cordial and honey, then spooned the berries and their juices over individual meringues: a sort of pavlova without the blanket of whipped cream. But I also like them cooked under the grill, so they toast here and there. The coarse sugary rubble on top of tart, refreshing berries underneath. There is little I like more than the first gooseberry crumble of summer. ![]()
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