(Linda Conning Gold'n Pear Orchard)

Ingredients

• 2 Nashi, cubed (approx 1.5 cm)
• ½ cup liquid honey
• 1 egg
• 1.5 cups flour
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp allspice
• ½ tsp ground cloves [Add more spice if you prefer]
• 1 cup sticky raisins
• ½ - ¾ c walnuts

Put chopped Nashi into a bowl with the brown sugar and stir to coat. Let stand for 2-3 mins. Stir beaten egg into fruit. Sift dry ingredients and add. Add raisins and ½ of the walnuts. Spread mixture in a greased 22 cm flan tin. Sprinkle remaining walnuts on top and gentle press into mixture before putting into oven. Bake 50 mins @ 180 C (or 30 mins in fan oven). Let cool for 10 mins before turning out. Dust with icing sugar. Freezes well.

(Linda Conning Gold'n Pear Orchard)

Ingredients

• 2 x 25cm ² sheets sweet short pastry
• 2 large or 4 small Nashi peeled and finely chopped
• 400 grams feijoa flesh roughly chopped and drained (or other soft fruit in season)
• 2 Tbsp butter
• Sugar to taste
• ½ tsp cinnamon

Melt butter in pan and add fruit. Cook until juices reduced then add sugar and cook gently until caramelized. Add cinnamon and stir thoroughly. Remove from heat and strain off any remaining liquid. Place one pastry sheet in the base of a 25cm x 25 cm dish. Gently prick pastry with a fork. Bake blind for 15 mins at 200 degrees C. Spread drained fruit filling over pastry and place another pastry sheet on top. Cook for a further 15-20 minutes until lightly browned on top. Sprinkle with icing sugar to serve.
For a dessert, cook down any reserved liquid for a sauce and serve with ice cream.

Ingredients

• 2 large Nashi diced
• ¾ c sultanas
• ¾ c brown sugar
• 4 oz butter

Cook in a pot until butter has melted.

Add

• 2 eggs
• 1 tsp baking soda

Mix in

• 1.5 c flour
• 1 tsp baking powder
• 1 tsp mixed spice
• ½ tsp ground cloves
• ½ tsp cinnamon

Bake at 180 C 25-30 minutes.

When cooked add topping

• 40 g melted butter
• ½ c brown sugar – enough to make the butter into a spreadable consistency
• ½ tsp cinnamon
• ½ tsp mixed spice
• 1 tsp brandy

Spread on top of the cake and put under the grill until it bubbles all over then take it out.

Ingredients

• 1 cup self-raising flour
• 1 cup rolled oats
• 3/4 cup brown sugar
• 2 tsp mixed spice
• 2 tsp cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp baking soda
• 1/2 tsp salt
• 75 grams butter
• 1 egg
• 1 cup raw chopped or grated Nashi (squeezed to remove some of the liquid)
• 3/4 - 1 cup milk

Measure the dry ingredients into a large bowl, mix well. Melt the butter until liquid then add the egg and 3/4 cup of milk, beat with fork until mixed. Add grated/chopped Nashi pear to the liquid stir well.
Add the Nashi and liquid mixture to the dry ingredients. Mix lightly to dampen the ingredients, adding as much of the extra 1/4 cup of milk as you need. Bake in muffin pans at 200oC for 12 - 15 mins or until the muffins spring back when pressed. Leave 3 - 4 minutes before removing from pans and cooling on a wire rack.
NB You can substitute margarine for the butter and use lightly stewed pears.