Almond or Ginger Stuffed Nashi

(Elisabeth Pederson NZ Herald 1988)
makes 4


  • 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.

Nashi and Ice

ice cream

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

(Elisabeth Pederson NZ Herald 1988)
Serves 4


  • 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

(Elisabeth Pederson NZ Herald 1988)
Serves 4

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

Vanilla Panna Cotta

(For use with following two Nashi recipes.)
Serves 6


  • 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

    Vanilla Panna Cotta


    • 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

    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.