Conference Pear:
A medium-sized pear with an elongated bottle shape, the ‘Conference’ pear is similar in appearance to the ‘Bosc pear’. A table pear, it is suitable for fresh-cut processing. The fruit skin is thick greenish-brown, becoming pale yellow when ripe. The flesh is white, but turns pale yellow when the pear is ripe. A Conference pear is a variety of pear. It is an autumn cultivar (cultivated variety) of the European pear (Pyrus communis). This variety of pear was developed in Britain by Thomas Francis Rivers from his Rivers Nursery in Sawbridgeworth, Hertfordshire
Health Benefits:
Pears offer a variety of health benefits due to their high fibre and antioxidants, which can help support the immune system, reduce inflammation, reduce the risk of stroke and chronic diseases including diabetes, high blood pressure and heart disease.
There are 52 calories per 100 g
Pear Conference (portion (100 g)) contains 10 gram(s) of sugar, 200 milligram(s) of protein, 300 milligram(s) of fat, 3 gram(s) of fiber and 12 gram(s) of carbohydrate. There are 55.1kcal in (portion (100 g)) which can be burnt by various activities such as jogging, cycling, swimming, walking and shopping. Pear Conference (1 g) contains 90 milligram(s) of sugar, 0 grams of protein, 0 grams of fat, 30 milligram(s) of fiber and 120 milligram(s). There are 477cal in (1 g) which can be burnt by a 2.9 second sprint.
Links To Other Pear Products.
https://thefruitbowl.uk/product/best-red-apple/
Conference Pear Recipe:
Conference Pear and Ginger Crumble.
Ingredients
- 180 g plain/all-purpose flour
- 50 g oats (½ US cup (old fashioned oats)
- 140 g butter at room temperature
- 90 g light muscovado sugar
- 40 g pecan halves roughly chopped
- 5 – 6 conference pears (900g) peeled cut in half lengthways and cored
- 1 teaspoon ground ginger
- 1 teaspoon finely grated ginger root
- ½ teaspoon cinnamon
- 1 teaspoon cornflour/ corn starch
Instructions.
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Pre-heat the own to 180C/356F
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Add the flour, 60g of sugar, 100g of butter and the oats to a large mixing bowl and mix well. Using your fingers rub the butter into the dry mixture until you have a rough breadcrumb texture. Add the chopped pecans then stir well.
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In a skillet, melt 40g of butter over medium heat. Add the grated ginger, ground ginger and cinnamon and cook for a minute or two, until the spices release their aromas. Then add 30g of the sugar and stir. You should have a caramel type sauce now. Add the pears and gently stir them until they are covered in the sauce. Sprinkle the cornflour over the pears and stir gently. The sauce should be nice and thick now. Cook for 5 minutes.
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Sprinkle the topping evenly over the pears then transfer the skillet to the preheated oven.
Bake for 30 minutes or until the liquid is bubbling up at the edges and the topping is golden.Be careful taking the hot skillet out of the oven!Serve warm.
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