Pear Jam

Ingredients:

2 kg of fruit, consisting of 2 peaches, 2 plums, 2 apples & the rest pears, peeled and cored

2 oranges, zested & juiced

1 kg jam sugar

750 ml water

Method:

1. Place 2-3 plates in the fridge.
2. Preheat oven to 140C.
3. Place all the prepared fruit, orange zest & juice and the water into a large pan.
4. Simmer until the pears are soft.
5. Meanwhile wash the jars in warm soapy water & then place face down in the oven to dry & sterilise.
6. Add the sugar & continue to simmer on a low/medium heat until the sugar has dissolved.
7. Turn up the heat & allow to boil hard for 10-15 minutes.
8. Test for a set, by drizzling some of the jam onto a cold plate from the fridge. Place the plate in the fridge for 2 mins. After 2 mins run your finger over the jam & if it leave a crinkly track then it is ready for putting into the jars. If it is still runny then continue to boil, checking it every few minutes.
9. Once ready put into the jars & seal.
10. Store in a cool, dark place until ready to use, then refrigerate.

Upside Down Pear Cake

Upside Down Pear Cake

Ingredients:

70g brown sugar

70g caster sugar

125g butter

2 eggs

1 tbsp golden syrup

100g sour cream

130g plain flour

1 tsp ground ginger

1 tsp nutmeg

1/2 tsp bicarbonate of soda

For the top:

20g butter

70g brown sugar

2 pears

Method:

1. Preheat the oven to Gas Mark 3 or 170C.
2. Melt the butter in a microwave for 30-40 seconds.
3. Mix together the caster sugar, brown sugar, melted butter, eggs, golden syrup & sour cream to a smooth consistency.
4. Add the flour, nutmeg, ground ginger and bicarbonate of soda and again mix until smooth.
5. In another bowl mix the butter and brown sugar together and sprinkle over the bottoms of the tins.
6. Core and slice the pears and arrange on top of the sprinkled butter-sugar mix.
7. Bake in the over for approximately 40-50 minutes or until a skewer comes out clean.
8. Leave in tin for 10 minutes to cool before turning out onto a cooling rack.