Instructions
I never used to think about pear varieties.
Apples sure, we all have our favourite: Fuji, Pink Lady, Braeburn or the ever-present Granny Smith. But pears just seemed to morph into one fruit in my world.
That was until I spent an afternoon at an orchard in central Victoria a few years ago while shooting for Better Homes & Gardens. It was extraordinary, row after row of pear trees laden with dozens of varieties in every conceivable colour and size. The fruit were also in various stages of ripening, as pears come into season in different months, which was something I had not really considered before. I knew pears were autumn and winter fruits, but beyond that hadn’t committed too much mental energy to the issue.
However, the best part of my afternoon that day was spent under a giant tree gorging myself on pear after pear, sampling the range of flavours, textures and sweetness of the fruits on offer.
I was sinfully slothful and completely content.
What I remember most about my indulgence was the contrasting perfumes of the pears. Some are grassy and pleasantly acidic, while others are sugary with a strong floral scent.
Pears span the full spectrum from mild and crisp (think Nashi) to sweet and soft (think Josephine). They also range from the petite and colourful (like the Paradise), to the large and monochrome (like the Packham).
However, it was amongst all these elegant, heavily laden trees that I discovered Australia’s prettiest pear, which also happens to be one of the most flavoursome, the Corella.
Named for a colourful and elegant native parrot, the Corella pear is a hybrid developed by immigrant German farmers during the late 19th century in South Australia. Its avian appellation refers to the delicate rosy pink blush this green pear develops whilst ripening.
Corellas come into season in late April and will be around until September, but mid-season pears are definitely the pick of the bunch. Slightly firm in texture and very sweet, Corellas are perfect served raw. Shave them finely for salads, or serve in chunks with cheese.
Like most firm pears, I think Corellas also poach beautifully. Remember that, like potatoes, all pears should be cooked from a cold-start to ensure an even result with no soft spots. Here’s a hint from one of my favourite pastry chefs: add 1 tsp of powdered vitamin C for each litre of syrup when poaching as this keeps the pear’s flesh perfectly white.
Choose ripe Corellas at your local fruit market by sniffing the underside of the pear: it should smell sweet with a slight perfume of crushed leaves. If they are not quite ripe, leave them in an open basket on the bench for a couple of days.
Poached corella pear tarte fine