PEAR MARTINI RECIPE WITH PEAR JUICE RECIPES

Steps:

• 1. You can't go wrong with an old-fashioned crumble. Everyone loves it, and it's lovely and easy!
  2. Preheat your oven to 200ºC/400ºF/gas 6.
  3. Sift the flour into a bowl and add the sugar, salt and ginger.
  4. Cut the cold butter into chunks and rub it into the flour mix with your hands until you get a mixture that looks a bit like fine breadcrumbs. This is the crumble topping.
  5. To make the filling, boil the water and sugar together, then carefully drop in the pear chunks and simmer gently for a couple of minutes.
  6. Add the chopped ginger and the lime zest and juice to the pan and stir. Spoon the mixture into one large ovenproof dish or four small ones.
  7. Sprinkle the crumble topping over the top of the fruit, piling it high in the middle of the dish and leaving space at the edge for the caramel to bubble up.
  8. Bake in the preheated oven for 25 to 30 minutes until the pears are cooked and bubbling and the crumble is golden on top. Serve with custard or a dollop of crème fraîche with lime zest grated over, if you like.
  9. Tip: This crumble will work well with apples instead, if you prefer.

Steps:

• 1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. Lightly grease the bottom and sides of a 1-litre loaf tin with a little butter – I use a folded-up piece of kitchen paper to do this.
  3. In a large bowl, use a wooden spoon to beat the soft butter until creamy.
  4. Crack in the eggs and beat them with the butter. It might look a little lumpy but don’t worry, it will come back together later.
  5. Peel 3 of the bananas, then mash and smush them into the mix with a fork so you’ve got a mixture of smooth and chunky.
  6. Stir in the honey and the apple juice, then use a spatula to fold in the flour and cinnamon, taking care not to over mix.
  7. If using, chop the pecans on a chopping board using the cross-chop method (or you could bash them with a rolling pin), then fold them through the mixture.
  8. Spoon all the mixture into the loaf tin, then peel and slice the remaining banana and poke into the top. Bake for 40 to 50 minutes, or until golden and cooked through. To check if it’s done, stick a cocktail stick or skewer into the middle of the loaf, remove it after 5 seconds and if it comes out clean the loaf’s cooked; if it’s slightly sticky it needs a bit longer.
  9. Allow the loaf to cool slightly, then carefully turn out on to a wire rack to cool completely.
  10. Transfer to a nice plate, cut into slices, then serve. It’s delicious spread with butter, honey, your favourite jam or even chocolate spread. Have fun!