17 October 2010
Posted in Savory

 

I was inspired to make this tangy, pear paste after trying it in a Tuscan restaurant on a piece of Parmesan.

 

 

• 1kg pears, ripen 
• 2 tablespoon, lemon juice 
• 400g sugar, fine 
• 500g Parmesan for serving

1. Peel, core and chop pears, put into a saucepan with half the cores (this gives the firm texture of the paste) and the lemon juice. Cover with water just    enough to cover the pear. Simmer on a medium heat until the pears are soft.

2. Puree the pears in a food processor, clean the saucepan and return the puree.  Add the sugar and cook until the mixture thickens, stir often.

3. Serve at room temperature.

For a required heavier paste add an extra 300g of sugar. Put the mixture onto a lined tray and refrigerate to set.