Fruit and vegetables are in abundance right now in New Zealand.
The peaches, apples, and pears in mumma’s back yard have been flying off the trees.
I’ve missed out on allot of home-life activities over the last few years from living on boats. Everyday chores, like gardening, painting walls and mowing the lawns.
So I’ve been making the most of this time and getting stuck in.
On one such recent occasion I tried to mow my mother’s lawn and it was like mowing through a sea of apple cider… you just cannot pick those puppies quick enough.
If you mange to get in before your backyard becomes a fruit graveyard, there’s nothing more satisfying than picking your own and incorporating them into a seasonal dish.
I managed to score some beautiful organic red bartlet pears off a friends overspilling tree and after poaching them in some fragrant spices and orange juice, I integrated them into a simple spelt sugar-free cake mix!
You could use this recipe for muffins, a cake, or as I did – mini cakes!
Poached pear and spelt mini cakes
6 small/med organic pears
1/2 cup maple syrup
4 cups orange juice
6 cardamom pods
1/4 tsp pink peppercorns
small knob of fresh ginger
1 lemon juiced and zested
1/4 cup pear brandy or similar
Spelt cake mix
2 1/2 cups white spelt flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp clove powder
2/3 cup maple syrup
2/3 cup coconut oil
2/3 cup almond milk
Pre-heat oven to 200°C. Grease your muffin trays/cake tin or lined ring moulds and set aside.
Peel the pears and remove core from the underside with a small sharp knife.
Combine all the poaching ingredients in a small saucepan and place on a medium heat. Poach the pears for 10-15 minutes just so that they are slightly softened and have soaked up the lovely spice mix. Drain and set aside.
For the cake mix, combine the dry ingredients and the wet ingredients separately, then combine. Mix well and place into your moulds. Make sure that if you are using muffin tins or moulds that you only fill 3/4 full.
Take your whole pear (or pear portions, depending on the size of your tin) and push down into your mould so that 1/2 the pear is pressed into the mixture and half is exposed.
The cake mix will rise around it.
Pop your cake(s) into the oven and bake for 25-30 minutes or until golden.
Eh wahlah…. organic pear mini cakes at their finest!