apples and pears; savoury and sweet

Glorious fall fruits such as apples and pears are basically available all year around but I try to resist eating them out of season, this way I get to really enjoy them at their best. I love using apples and pears in savoury and sweet dishes.

I made a sweet pear and apple compote with Earl Grey tea; it can easily be served with a slice of farmers paté or served warm with a piece of lovely venison. But over ice cream or yogurt with a biscuit it is perfectly yummy too.

The savoury pear and Gruyere cheese tart is a truly scrumptious and dead simple to make. I never bother in making my own puff, why spend hours slaving over it when you can just buy it, anyway that’s my thinking.

These caramel apples are just some fun, with Halloween around the corner it just felt a little cheeky, letting my inner child out. These traditional caramel-covered sweets are easily pimped with sea salt flakes and hazelnut crumble.

Pear and apple compote with Earl Grey tea:



300ml Earl Grey tea (steeped to make a very strong tea)

40gr sugar

1 lemon

2 ripe pears and 2 ripe apples, diced in small chunks


  1. To a saucepan add the tea and bring to boil, let reduce a little and add the pears and apple chunks, make sure they are just covered, than reduce heat.
  2. Add the sugar and let simmer for 5 to 7 minutes.
  3. Remove from heat and taste, add lemon juice to offset the sweetness. Refrigerate.

Savoury pear and Gruyere cheese tart:



1 red onion, cut thinly into half moon slices

1 tbsp rosemary, chopped

1 puff pastry (I bought mine)

2oogr Gruyere cheese, grated

150gr kale, chopped

1 egg, beaten lightly

1 or 2 pears, sliced with skin on


  1.  In a large skillet add some olive oil and the onions with rosemary and season with salt. Cook the onion until tender brown and caramelized. Pat down with kitchen paper to reduce access grease or moisture.
  2. Transfer the puff pastry to a baking sheet with the parchment paper. Fold the edges of the dough over to form a border about 2 cm. Egg wash the border.
  3.  Lay the cooked onion slices over the surface of the tart within the border. Scatter the cheese over the onion and lay the kale on top. Season with salt and pepper.
  4. Arrange the pear slices in 3 rows overlapping slightly. Bake the tart in a preheated oven at 180C degrees for 20 to 25 minutes till golden brown. Poke the pastry with a fork to deflate if the dough puffs up notably during baking.

Caramel apples:



6 apples

240gr sugar

80ml corn syrup

100ml cream

chopped hazelnuts

flaky sea salt

6 twigs


  1. Insert the dowel or twig (make sure it is non toxic) into the apple instead of the stem.
  2. Combine the sugar and syrup in a saucepan and melt over medium heat while stirring. When the sugar is melted, continue to cook, stirring occasionally until mixture is golden brown.
  3. Remove from heat and slowly add the cream, stir until smooth. Let stand for a few minutes and dip the apples in the mixture. Let excess drip off and place on parchment paper.
  4. Spoon over the top of the apple some caramel and sprinkle some with nuts and some with sea salt. Let set completely.

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