The end of the calendar year has come around again and households across the country are frantically preparing for Christmas. As our thoughts turn to the shops, what is happening in Britain's kitchen gardens?
© NTPL / Neil Campbell-Sharp
About pears
The sprouts have been boiling away for some time now, so we turn our thoughts towards pears. At this time of year we are reminded of the partridge that sat in the pear tree, but what else is there to know about this odd-shaped fruit.
- There are over 5,000 varieties of pears growing around the world.
- Pear trees were prized by the Greeks - they even got a mention in Homer's 'Odyssey'.
- Nearly everyone can eat pears as they are one of the least allergenic of all fruits.
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Recipes
Pears in red wine syrup
This recipe is adapted from one dated around 1430, but still tastes great!
Ingredients:
- 450ml dry red wine
- 110g caster sugar
- 1/2 teaspoon ground cinnamon
- Pinch of ground ginger
- 12 small pears
- Red food colouring (optional)
- Bay leaves for decoration
Method:
- Place wine, sugar and spices in pan and heat gently until sugar has dissolved. Bring to the boil and simmer for 5 minutes.
- Peel pears, leaving stalks on, then stand in syrup, cover and simmer for 20 minutes - or until tender.
- Transfer pears to serving dish, taste syrup and add extra sugar if required.
- Boil liquid rapidly and uncovered to reduce by half.
- Cool then spoon over pears. Add food colouring if needed.
- Continue to baste the pears with syrup until cold, then chill.
- Decorate with bay leaves and serve.
Pear and ginger loaf
Ginger has been a popular staple of British cookery for many years, and from the 18th century was often used for baking.
Ingredients:
- 225g self-raising flour
- 1/2 level teaspoon ground ginger
- 110g brown sugar
- 110g butter
- 1 ripe pear
- 1 egg (beaten)
- 3 tablespoons milk
Method:
- Preheat oven to 180oc and grease / line a small loaf tin.
- Sift flour and ginger together and stir in sugar.
- Rub in butter.
- Peel, core and finely chop the pear and add it to the mixture.
- Add beaten egg and butter then mix until stiff.
- Bake for approximately 55 minutes.
Both recipes from National Trust Traditional Recipes book.
For a range of different seasonal recipes, browse our Christmas recipes selection.
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Also in season
You should be able to find plenty of hardy winter veg, which are great thrown together in hearty soups and stews.
Vegetables:
Jerusalem artichoke, beetroot, brussel sprouts, cabbages, cardoons, carrots, cauliflower, celeriac, chard, chicory, garlic, kale, kohlrabi, leeks, lettuce, onions, parsnip, potatoes, pumpkins, salsify, spinach, squash, swede, turnips.
Fruit: Apples, chestnuts, quinces.
In the garden
There's not a huge amount to be doing this month. When you can, it is worth continuing digging over your soil, and of course taking care of your more delicate plants to ensure that the frosts don't get to them. Keep adding those fallen leaves to your compost heap, then head somewhere warm with a cup of tea and a seed catalogue and plan the year ahead.
After Christmas, it is tradition to start chitting your early spuds and kick off your onions, but these can wait until later without any problems.
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