Have you tried sliced Nashi drizzled with lemon, served with creamy blue cheese, olives and salami?


  • Nashi with soft blue cheese, very tasty.


  • Spiced Nashi

    Beautiful spiced richly flavoured side.

    (From Curried Apples in Syrup - Bill Bosley Butcher Kaikohe 1961)


    • 6 Nashi
    • 8-10 whole cloves
    • 1-1.5 c brown sugar
    • ginger root
    • 1 c water
    • pinch salt
    • half cup vinegar
    • 1-2 Tbsp curry powder
    • 1 stick cinnamon
    • 1 grated onion

    Peel core & cut Nashi into 8ths. Add to remaining ingredients & simmer until fruit clear and taste test reaches your expectation of this beautiful spicy rich flavoured fruit. Can be preserved for many years in the syrup when it only gets better. Serve 2-3 pieces as a side in small quantities.

  • Nashi and kiwifruit salsa (Peter Gordon)

    Good with grilled salmon, then use the leftovers on a ham sandwich. Serves 4 as an accompaniment


    • 1 Nashi, cored and diced
    • 3 kiwifruit, peeled and diced
    • 1 medium red onion, peeled and finely sliced
    • 6 chives, finely sliced
    • 1 lime, finely grated zest and juice
    • 6 basil leaves, finely sliced
    • 3 tablespoons extra virgin olive oil
    • 1/2 teaspoon salt plus a few good grinds black pepper

    Mix all the ingredients together and check seasoning. Leave salsa to steep for 1 hour before using, mixing again just before serving.


  • Nashi and Gruyere Julienne Salad

    (makes 6)


    • Olive oil
    • Small loaf of walnut or wholemeal bread in 1 cm cubes
    • 3 Nashi
    • 3 lemons
    • 200g Gruyere cheese
    • 1 Tbsp Dijon mustard
    • 2 shallots finely chopped
    • Sea salt and freshly ground pepper
    • ½ cup walnut oil
    • ½ cup walnuts roughly chopped (optional)
    • Mescalin or fancy lettuce leaves.

    Heat olive oil in frypan on medium heat. Add brad cubes and fry until golden. Remove from pan and drain on paper towels. Peel and core Nashi, cut into julienne strips. Pour over juice from 1 lemon. Slice Gruyere into julienne strips. Place mustard in a bowl with shallots, sea salt, juice from the other 2 lemons. Slowly whisk in the walnut oil until a smooth consistency is reached. Place a handful of lettuce leaves on each plate and divide the Nashi and cheese among them. Drizzle with the dressing and freshly ground black pepper. Scatter the croutons and chopped walnuts (optional).



    (Linda Conning Gold’n Pear Orchard)

    Gently fry 125gm pork or 2 sausages per serving. Add 1 large or 2 small sliced onions, 1 diced kumara and 1 thinly sliced small Nashi per serving with 1 cup of water (orange juice, white wine or sherry can be used) and 1/2 tsp each of ground cloves and cardamom. Cover and simmer until kumara is soft. Add more liquid if required. Serve with crisp green vegetables.

  • Lamb with mustard sauce

    serves 4


    • ½ c orange juice
    • ½ c white wine
    • ½ c water
    • 1 tsp grated fresh ginger
    • 4 trim lamb fillets
    • 3 tsp cornflour
    • 2 tsp grainy mustard
    • 3 Nashi peeled, cored and cut into quarters
    1. Combine orange juice, water, wine and ginger in saucepan. Add Nashi. Bring to boil and simmer until Nashi tender.
    2. Remove Nashi with clotted spoon, reserving liquid.
    3. Cook lamb and keep warm.
    4. Blend cornflour with a little of the reserved liquid. Add mustard and remaining liquid. Stir in the saucepan until liquid boils and thickens.

    Serve with cooked lamb and summer vegetables.

  • Stir fry sauce with Nashi

    for fish, squid or chicken (Robyn McDonald Katikati 1988)


    • 2 Tbsp oil
    • 1 Nashi, peeled and diced
    • 1 small onion sliced
    • 1 carrot cut into matchsticks
    • 1 small red pepper, chopped
    • 1 clove garlic finely chopped
    • 1 Tbsp grated fresh ginger
    • ½ tsp salt
    • 3 Tbsp white vinegar
    • 2 Tbsp sugar or honey
    • 1 Tbsp sherry
    • 1 tsp soy sauce
    • 2 Tbsp tomato puree
    • ½ c chicken stock
    • 1 Tbsp corn flour
    • 2 Spring onion tops, finely chopped

    Put oil in wok and stir-fry Nashi, onion, carrot, red pepper, ginger and garlic (and any other vegetables you prefer) for a few minutes. Combine the other ingredients and add to wok. Stir until vegetables are glazed. Garnish with chopped spring onion tops. Optional: Add 1 tsp sesame oil and 3 tbsp oyster sauce just before serving.

  • Nashi with Barbequed meat

    Be bold, enjoy the moment. Use in place of Pineapple in burgers.

  • Roast Lamb with Nashi gingered salad

    Serves 6

    (Adapted from NZ Beef and Lamb promotion)


    • Lamb
    • 6 lamb racks, frenched and fully trimmed (can be replaced with lamb steaks)
    • Sea salt and freshly milled pepper
    • Oil to sear

    Season lamb and sear in hot oil until well browned. Place in a pre-heated oven at 180C and roast until medium rare (about 20 minutes) or cooked to your liking. Remove from oven and rest for 6-8 minutes.



    • 3 Nashi
    • 3 shallots peeled and finely sliced (or red onion)
    • Little butter and sugar to sauté
    • 1 c hazelnuts*, roasted, peeled and roughly chopped
    • ½ c hazelnut oil
    • 6 portions of baby salad leaves
    * Hazelnuts and hazelnut oil can be replaced with slithered almonds and good quality olive or avocado oil.

    Peel and quarter the Nashi, removing core. Toss Nashi and shallots in a hot pan with a little butter and sugar until just caramelized. Cool, thinly slice and combine with shallots, hazelnuts and a little hazelnut oil. Season to taste and set aside.



    • 750ml Sauterne, reduced to 500ml
    • 100g wholegrain mustard
    • 125g preserved ginger
    • 2Tbsp rice vinegar
    • 125g salted butter
    • Sea salt and freshly milled pepper to taste

    To serve:

    Lightly warm the first 4 dressing ingredients and whisk in the butter. Slice the lamb racks and arrange in equal portions on serving plate. Toss the salad leaves through the Nashi and moisten with hazelnut oil. Arrange on serving plates with the lamb. Drizzle dressing on and around the salad.


    Lime, honey and ginger dressing

    serves 2 (Linda Conning Goldsn Pear Orchard)


    • 2 150 gm salmon fillets
    • 2-300 gm kumara
    • 1 small-medium Nashi peeled
    • 1 small red pepper
    • 1 lime

    Cut kumara into 2 cm cubes and boil or microwave until soft. Keep warm. Grate zest of lime and squeeze juice. Peel, core Nashi. Slice to your taste. Set aside on a flat dish and pour over the limejuice. Slice the red pepper.

    Honey Dressing


    • 2 Tbsp honey
    • 2 Tbsp vinegar
    • 1 Tbsp oil
    • 1 Tbsp finely grated fresh ginger

    Put all the dressing ingredients in a pan and heat gently until honey has melted. Grill the salmon until sizzling. Drain kumara and coat with some of the dressing. Lay the salmon steaks over the kumara and garnish with the Nashi and red pepper. Drizzle dressing over the salmon. Any residual limejuice can be added to taste. Sprinkle lime zest around the plate and over the food.



    (Linda Conning Gold'n Pear Orchard)


    • 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.

  • Nashi and feijoa fruit shortcake

    (Linda Conning Gold'n Pear Orchard)


    • 2 x 25cm2 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.

  • Diane’s Nashi Cake


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

    Cook in a pot until butter has melted.

    • 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.

  • Spiced Pear Muffins – Margaret England


    • 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.


  • Almond or Ginger Stuffed Nashi

    makes 4 (Elisabeth Pederson NZ Herald 1988)


    • ¼ c slivered almonds
    • ¼ c glace cherries, chopped
    • 4 dried apricots (moist, soft, chopped)
    • 1 tsp castor sugar
    • 1 tsp rum
    • 3 Tbsp cream cheese
    • 4 Nashi

    Mix and fill cored Nashi. Chill before serving. Slice across in rounds. Variation: use shopped preserved ginger instead of fruit and nuts. Drizzle a little ginger syrup over the sliced rings.

  • Chill out! With Nashi and Ice cream drizzled with your favourite taste.

  • Sliced Nashi with dessert dip

    (Elisabeth Pederson NZ Herald 1988)


    • 175g cream cheese
    • 200g natural unsweetened yoghurt
    • 2 tsp lemon juice
    • Few drops vanilla essence
    • 2 tsp brown sugar
    • Finely grated lemon rind
    • 4-6 tsp liquor of your choice (rum, brandy, liqueurs)

    Beat cream cheese and yoghurt together until smooth. Add lemon juice, vanilla and sugar and mix well. To serve place sliced chilled Nashi on a plate with a generous spoonful of dip to the side or serve the dip in small bowl on the plate with sliced fruit.

  • Mocha rum dessert dip

    serves 4 (Elisabeth Pederson NZ Herald 1988)


    • 3 tbsp chocolate chips
    • 1 tsp instant coffee powder
    • 1-2 Tbsp sugar
    • 1 tbsp water
    • 1 tbsp milk
    • 1 tbsp dark rum
    • 250 g cream cheese

    Combine the first 5 ingredients and heat gently or microwave for 1 minute until chocolate is melted. Stir well and cool. Beat cream cheese in a food processor to soften. Add rum to the chocolate then add gradually to the processor until smooth. Place a spoonful on a plate with slices of Nashi fanned around it.

  • Nashi ginger cream

    (Elisabeth Pederson NZ Herald 1988)


    • 2 tbsp castor sugar
    • Pinch nutmeg
    • 1 tbsp lemon juice
    • 1 tbsp brandy
    • 4 tbsp dry white wine
    • 2 tbsp finely chopped preserved ginger (can use crystallized)
    • 150ml cream
    • Nashi

    Mix together the first 6 ingredients. Whip cream until think then gradually whisk in the ginger mixture. To serve place chilled Nashi slices on a plate and top with the ginger cream.

  • Nashi, Lime and lychees

    serves 4 (Elisabeth Pederson NZ Herald 1988)

    Mix a large can of lychees in syrup with a large diced Nashi (peel if desired) and zest of one lime. Serve chilled.


    (Linda Conning Gold’n Pear Orchard)


    • ½ cup sugar
    • 1 Tbsp water
    • 1 med- large Nashi (c 300 gm)
    • 100g flour
    • 100g sugar
    • 1.5 tsp baking powder
    • 1 egg
    • 1 tsp vanilla essence
    • 75 g melted butter>

    (for caramel): Heat sugar and water over moderate heat, stirring constantly until syrup turning golden. Quickly and carefully (avoid splashes) pour into baking dish and tilt to cover bottom and sides with a thin film of caramel.

    Peel core and thinly slice Nashi. Place dry ingredients in a bowl. Beat in the egg, then fold in vanilla and melted butter. Place Nashi slices in rings in a single layer on top of the caramel. Cover with the cake mixture. Put the dish in the bottom half of the oven. Cook for 1.25 hours at 160 Centigrade. Allow to cool. Place a plate of greaseproof paper over the dish then turn over.

  • Vanilla Panna Cotta

    (for use with following two Nashi recipes.)


    (For 6 Servings)
    • 300 ml of heavy cream
    • 200 ml full milk (or coconut milk, or some other flavoured liquid)
    • 50 grams castor sugar (or no more than 12 grams per 100 ml of liquid)
    • Three teaspoons (15 ml) gelatine powder or one sheet of gelatine
    • 1 vanilla pod

    Sprinkle gelatine powder on 60 ml of the milk (at a warm temperature) to let it ‘bloom’. If using a sheet, soften in a bowl of cold water. Put cream and sugar into a saucepan with flavouring (e.g. a vanilla pod and its scraped seeds). Gently bring to a simmer and stir constantly to dissolve the sugar. Remove from heat once it reaches boiling point. Stir the gelatine into the custard until completely dissolved. Allow to cool to room temperature, then strain into small (approx 80ml) moulds lightly coated with a neutral oil such as canola. To make it easier to remove the mixture, use a flexible mould such as a paper cup. Cover with cling film and refrigerate for at least 3 - 4 hours. To remove run the blade of a small knife around the sides; dip into warm water for a few seconds; and flick down.

  • With Poached Nashi


    • 1 cup red wine
    • 1 cup balsamic vinegar
    • ½ cup 125 grams brown sugar
    • 2 Nashi peeled, cored and quartered

    Poach in liquid ingredients in a saucepan until cooked. Remove quarters and further reduce the syrup until thick

  • With Nashi In Muscat Wine


    • 250 ml of Muscat or sweet dessert wine
    • 50 grams brown sugar
    • 1 star anise
    • Zest 1 lemon
    • 1 cinnamon stick

    Put peeled Nashi into a saucepan with ingredients and cook until tender – remove and reduce syrup until thick

  • Poached Nashi With Chocolate Sauce

    • 4 Nashi (cut in half, peeled and cored)
    Poach gently in a syrup of:
    • 225 gm sugar (8 oz)
    • 125 g water (1/2 cup)
    • Juice of 1 lemon

    Simmer until just tender, about 6-10 minutes

    Chocolate Sauce

    • 75 g (2.5 oz) dark chocolate
    • 150 g (5.5 oz) castor sugar
    • 2 Tbsp cocoa
    • Vanilla to taste
    • 125 ml (i/2 c water)
    • 3 Tbsp butter
    • 2 Tbsp vanilla

    Gently melt chocolate and butter together. Add cocoa, sugar, vanilla and water and stir over a gentle heat until the ingredients are thoroughly combined. (It shouldn’t be necessary to boil the sauce). Remove from heat and add tequila if using it. Can be served as a hot or cold dish. Arrange Nashi attractively on a plate and dribble over chocolate sauce.