I'm lucky enough to have a lovely productive garden - previous generations here have planted a pear tree, four apple trees a hazel and a great and grand old walnut tree. We've added grape vines, so the Autumn brings lots of fruit and nuts, as well an attendant guilt if I don't make sufficient use of them. As things draw to a close I wanted to share a few ways to preserve or cook with these fruity treasures.
Pears
They go from rocks to mush so quickly, that I find preserving them is the best way to enjoy them. This year I've poached them in syrup with star anise and cinnamon, which makes for an excellent instant dessert to serve unexpected guests and I've also made pear and ginger preserve, a little looser set than jam.
For the poached pears, simply combine a bottle of white wine with 400g of granulated sugar, star anise and cinnamon, heat until the sugar has dissolved and then put in the pears and poach for 30 mins, before bottling up in large sterilised jars.
Apples
A simple open apple tart is so easy and quick - take sweet shortcrust pastry, line your tart tin, prick the base and line with parchment paper and baking beans. Bake blind for ten mins at 180 degrees, then cook for a further five to brown the base.
Thinly slice your apples and lay in concentric circles, before making a simple caramel with 50g of sugar and 50g of butter, which you then brush over the slices. Cook in a moderate over for 30 mins and serve with a warm custard or a slick of single cream.