A quick dessert celebration of Autumn. Apples, Pears and Pomegranates are brought together with yoghurt and a touch of spice for a quick, easy and delicious dessert. It’s also wonderful at breakfast time (top your cereal or oats with it) and an any-time snack. Try it also with our Bondi Bircher Muesli.
Fennel and Pears come into their own in Autumn.
Autumn brings such delightfulness in the month or two before winter sets in. Fennel comes into its own, and Nashi pears arrive. Tomatoes are delightful in the less intense heat. Fronds of mint wave in the breeze, as does lemon verbena and other herbs. I do love autumn.
This is a delightful salad that can be part of a meal, or form lunch on its own with a piece of Lebanese flatbread or pita bread.
You might like to browse our other Salads here and here, and our fennel recipes here and here. Our favourite Salads are Fennel a la Grecque, and Carrot and Blueberry Salad. Read about Panch Phoron here.
Make these in the oven or on the BBQ, they are delicious!
A BBQ is tremendous, even in winter, even in the cold. We use it more than in non-summer months than in the heat.
If you haven’t see it already, take a look at Part 1 of this BBQ series to see Grilled Fennel with Lemon and Parmesan and Grilled Broccoli with Preserved Lemon and Part 2 of this BBQ Series to see Roasted Carrots with Pomegranate Molasses, Melty Cheese and Baked Bananas. You can also browse the complete BBQ Series of recipes, including Baked Garlicky Eggplant, Baked Apricots, and Hot Tomato Salad. Find inspiration in our Winter recipes here and here.
An unusual use of Pears, but delightful for Autumn and Winter, especially good for a Winter BBQ.
Holidaying at home is a little luxury for me. I can look at the yellow of the silver birch leaves across the road. Get the freshest of flowers each morning. Gaze at the clouds enveloping the hills. Listen to music. Read. Oh, it is so good to be home.
So, after glazing apples and draining yoghurt, both for a tomorrow’s menu, the weather is perfect for baking some pears with a little rosemary powder – ground by hand with a little chilli and dried capsicum and a minor pinch of salt. If you have not have this at hand :-), use fresh rosemary, some sea salt and add chilli if you dare. I have made this dish with pears and plums, so it is quite versatile.