Pears have been cultivated for thousands of years, with their origins tracing back to ancient China and Europe. They are a versatile ingredient and peak in season from late summer to early winter, with their prime availability between August and October. Their sweet, juicy flesh, unique texture and subtle flavour make them ideal for both sweet and savoury dishes, such as salads, desserts, and cheese boards.

Theo Randall – Chef Patron at Theo Randall at the Intercontinental

Satisfying a Sweet Tooth

There is something very British about a pear, they don’t taste the same in other countries. A blackberry and pear crumble was a regular on my Mum’s Sunday lunch menu. This was served with cold single cream and was absolutely delicious!

Daksha Mokariya – Spicey Chef, Stratford

Getting Spicy

Add diced pears to a vegetable or chicken curry. The sweetness of the pears complements the spices beautifully and adds a unique twist to traditional curry dishes.

Perfectly Preserved

Cook pears with onions, ginger, and spices like cinnamon and cloves to create a flavourful chutney. It pairs wonderfully with cheese, grilled meats, or as a condiment for sandwiches.

Eran Tibi – Executive Chef at Bala Baya & Kapara

Giving Lamb a Little Love

Pear works really well when paired with fatty meat; the savoury flavour of the meat plus the acidity and sweetness of the pear really works well together. My go-to recipes for this would be lamb sweetbread or chop nuggets served with pearl cous cous, poached pears and saffron.

Quench your thirst

Another great way to incorporate pears is in drinks. I like a pear Gazoz which features a sweet pear syrup, soda, plus a shot of Arak and a sprig of chervil. Sweet, refreshing and fragrant!

Pavel Baranovs – Head Chef at UBA

Asian-fusion

My favourite type of pear is a Nashi pear, also known as an Asian pear. It is a mix between an apple and pear – it’s got the taste and texture of a pear but in the shape of an apple. It’s perfect for using raw in salads for a sweet and refreshing crunch but my favourite way to use this pear is in a sweet Nashi Pear Nest dessert.

WASTE NOT, WANT NOT

Overripe pears that are no longer suitable as the main focus of a poached pear dish are great for making jams or as an unusual twist on a salad dressing as you’ll be cooking them down anyway. The jams and dressings can be saved and added to an array of dishes across your menu.

Also in season: Chervil, Kippers, Crab, Elderberries, Quince