A cross of the Doyenne d’Hiver and Doyenne du Comice, the Angélys pear is in season from mid-December to June. A relative newcomer, this pear originates from Angers, France but is now cultivated throughout the Loire Valley as well as in Italy, Spain and the Nelson region of New Zealand. Easily identifiable by its bronze coloured skin and squat often-irregular shape, it is a large pear where each fruit can easily weigh around 300g. Its flesh is aromatic, juicy and fine textured. A refreshing, easily digestible pear that is delicious to munch direct from the fruit bowl but also as an accompaniment to a cheese or as a fruity element to salads salads though also can be successfully baked or poached.

Fennel, Beet & Red cabbage Slaw with Pear
Pear, Blue Cheese & Walnut Pizza
Pork Tenderloin with Pears & Sweet Sherry
Red-Wine Poached Pears with Cinnamon & Vanilla