Autumn just got a whole lot sweeter with these easy pear recipes! From a creamy cardamom and pear breakfast to a fresh salad, and even a delicious tart, the crunchy pear is the star of these yummy dishes.   

Creamy cardamom & pear overnight oats 

Serves 4  

 

Ingredients 

1 cup oats
2 cups pear juice
2 cardamom pods, crushed
½ tsp ground cardamom
1 tsp salt
2 cups plain yoghurt
3 pears, 2 chopped + 1 sliced
2 Tbsp peanut butter
1 tsp cinnamon 

Method 

1. Mix the oats, pear juice, cardamom pods, ground cardamom and salt together in a bowl. Cover and refrigerate overnight.
2. Fold through the yoghurt and chopped pear.
3. Top with sliced pear, peanut butter and cinnamon.

 

Recipe: Jezza Rae Larsen
Styling: Elizabeth Mackenzie
Photography: Jotham van Tonder // HMimages.co.za 

 

Steak & pear salad with homemade mint dressing 

Serves 4  

 

Ingredients 

For the steak 

500g steak
2 Tbsp olive oil  

For the dressing  

2 Tbsp red-wine vinegar
2 Tbsp chopped mint
⅓ cup olive oil
Salt and milled pepper 

For the pear salad 

1 cup watercress
2 cups rocket
2 radishes, thinly sliced
1 pear, cored and thinly sliced
1 disc feta, crumbled
¼ cup pumpkin seeds, toasted 

Method 

For the steak 

1. Heat a griddle pan over high heat. Drizzle the steaks with olive oil and season generously.
2. Grill for 2–3 minutes a side, then remove from the heat and rest before slicing into thin strips.

For the dressing 

1. Whisk all ingredients in a bowl. Season.

For the pear salad 

1. Toss the watercress, rocket, radishes and pear slices together in a bowl.
2. Top the salad with feta, pumpkin seeds and slices of steak.
3. Drizzle the dressing over the salad or serve on the side.

 

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za 

 

Rooibos & pear frangipane tart 

Serves 6  

 

Ingredients 

For the rosé-poached pears 

2 cups rosé wine
2 cups water
1 cup brown sugar
¼ cup rooibos tea leaves
5cm lemon rind
1 cinnamon stick
3 pears, peeled  

For the pastry  

125g butter, at room temperature
1 cup white sugar
1 egg yolk
1 tsp vanilla essence
¼ tsp baking powder
1½ cups cake flour
3-4 Tbsp cold water 

For the frangipane crème 

100g butter, softened
1 cup icing sugar
1 tsp vanilla essence
1 egg
1 cup almond flour
1 Tbsp cake flour 

To decorate 

Flaked almonds, toasted  

Method 

For the rosé-poached pears 

1. Place all ingredients, except the pears, in a pot and bring to a simmer.
2. Add the pears and simmer for 20 minutes, until soft but not falling apart.
3. Strain out the pears, slice and remove the cores. Set aside.

For the pastry 

1. Cream together butter and sugar until light and fluffy.
2. Add egg yolk, vanilla and baking powder. Whisk until well combined.
3. Using your beater on a low speed, add the flour and water, 1 Tbsp at a time, until the dough comes together. Roll into a ball, wrap in clingfilm and refrigerate overnight.
4. Preheat oven to 170°C and grease a springform cake tin.
5. On a lightly floured surface, roll out the dough to about 1cm thick. Press into the base of the tin and prick all over with a fork.

For the frangipane crème 

1. Cream together butter, sugar and vanilla until pale.
2. Add the egg and mix well.
3. Fold in the almond flour and cake flour.

To assemble 

1. Spread the frangipane crème over the pastry. Arrange the poached pears on top. Sprinkle with the flaked almonds.
2. Bake for 30 minutes, until golden brown and set.

Recipes & styling: Chiara Turilli
Photography: Samantha Pinto 

Also read: Biltong and pear tartlets