Developed by the German settlers in the Barossa Valley, these picturesque pears have established themselves as a beauty to behold.

Though Corellas are petite and smaller than most other pears, their bountiful sweetness entices all pear lovers.

Mild in flavour these pears can be eaten firm and crisp (hard) or fully ripe (soft). Corella’s creamy flesh makes them great for cooking, especially in desserts as they hold their shape when poached and baked.  When grilled, the natural sugars caramelise enhancing the flavour of the pear even further.

Enhance the flavour of the Corella with rocket, slices of blue cheese and a handful of walnuts to create a divine salad. They are also perfect in desserts, see recipe below. 

SEASON
Australian Corella pears are now in season (from April to the end of October). Harvesting has commenced and beautiful Corella pears are in store now.

The size of the crop will be smaller this year as the largest pear growing region, the Goulburn Valley, was damaged by the 2010 March thunderstorms and Black Saturday weather conditions in 2009. However this has not affected the flavour - the quality of this year’s crop is excellent with beautiful looking fruit bursting with flavour and sweetness.

• Pears soften best naturally in the fruitbowl
• When pears are ripe, store them in the fridge to keep them fresher
  
• If pears become extra soft, simply pop them into a soup or smoothie for added richness
• Pears are generally sold unripe as the fruit continues to ripen off the tree. Buy your pears a few days ahead to enjoy them at their peak

INGREDIENTS (Serves four) 
4 Corella pears, peeled, cored and cut into cubes
4 good quality brought or homemade sweet short crust pastry shells
2 fresh vanilla beans, seeds and pods separated
4 tbsp sugar
Juice of a lemon
1 teaspoon ground cinnamon  

METHOD
For the compote, place the Corella pears, vanilla pods and seeds, sugar, lemon juice and cinnamon into a small non-stick saucepan over a medium heat.  Cook for 10 minutes or until the pear is just soft.  Set aside to cool. To serve, place a generous amount of the compote into each tart shell and served with clotted cream, ice cream or crème anglaise.  

For this recipe the Corella pear can be substituted with other varieties like Beurré Bosc or Red Anjou depending on seasonality.  
Recipe by David Bitton at www.bittongourmet.com.au.
 
For information on the Corella pear visit www.rediscoverthepear.com.au.
 
If you would like to find more about the pear campaign or receive point-of-sale please email us here.
With thanks,
 
Tony Russell
Apple & Pear Australia Limited
 
PS - Check out Australian Pears on Masterchef Series 2, Sunday 30 May at 7.30pm.

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