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Windfall feast: Anna Jones’ pear recipes | The Modern Cook
Plunder the bounty of autumn with this frangipane tart and a simple poached pear porridge
The berries of summer have gone and the jewels of winter – blood orange, pomegranate and neon forced rhubarb – are yet to come. Now is the time for orchard fruits to shine: pears of all shapes and sizes – red blush, conference, williams – are at their peak. I roast them with potatoes and parsnips for Sunday lunch, or toss through warm winter salads.
Here are two other pear favourites: thinly sliced and sweetened with maple syrup to cheer morning porridge, and centre stage in a frangipane tart.