Bubbling rarebit and a poached pud: Ravinder Bhogal’s pear recipes

Pears are subtle enough to feature in both sweet and savoury dishes alike, and make a brilliant partner for cheese, from a pickled pear and gorgonzola rarebit to a pudding of poached pear, chocolate and mascarpone

Pears, in all their voluptuous juiciness, are autumn’s gem, but are often overlooked in favour of apples. To get the best from them, wait until they are ripe – only then will you be rewarded with all their rapturous flavour, which can range from rosy to buttery. While pears are excellent eaten just as they are, they are also versatile enough for pickling, poaching and baking, and make a wonderful addition to salads, savouries and desserts.

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