So I found a recipe which used feuilletine and thought: today is the day I finally attempt this, since I refuse to spend five quid on a box of it. Homemade feuilletine! This is @bravetart’s recipe. LOV THE CRONCH #baking A post shared by Pear (@pearpiesyrup) on Jul 31, 2017 at 12:25pm PDT //platform.instagram.com/en_US/embeds.js Stella … Continue reading
A gentle, fragrant curd with freshly squeezed tangerines and their bittersweet zest. It was a good relaxing morning today: we listened to Drive-in Saturdays, a double-feature movie podcast by Dorian and Saoirse, Mr. Pear made me tea in my favourite mug, and I had crumpets with plenty of homemade tangerine curd. I was also at the same time reading a … Continue reading
Not much to say, except these are rather good. Standard choux pastries topped with a rich, barely sweet cocoa cookie crust and stuffed with banana-infused pastry cream. You might be thinking: why bother infusing it? Surely it’s nicer and simpler to just have fresh sliced banana. I am not denying you that option, rather, I’m suggesting this … Continue reading
Another wonderful preserve from Beatrice Ojakangas, this time a sweet, simple rose gold jam, one of my favourites. Perfect for brightening up the cold months. ‘You’ll love the aroma of this jam cooking,’ Ojakangas writes. Yes. Sour pink rhubarb, sunny pineapple and deep, rich vanilla come together in an unexpectedly lovely way: it’s truly lovely, so syrupy and … Continue reading
This chocolate-deep, star-topped cake formed part of my New Year’s spread, the first party I’ve thrown in absolute years. The rest of the menu: Massaman curry, half of Leela’s with chicken drumsticks Khanom jeen nam ya (rice noodles + curry chicken) – this is made to be served at room temp, which helps a lot Mac & cheese, … Continue reading
A much-needed bowl of something to soothe. This is the holiday leftover meal from my family, along with pie (of which more later, hopefully). And it just seems like a joke to provide a recipe, but since most leftover turkey noodle soups tend to be more pasta-style I thought I’d provide this friendly suggestion. It … Continue reading
Okay, so, make these. I know at this point salted caramel is a cliche foodie thing which has become more of a gourmet marketing label and not necessarily an indicator of delicious caramel, but this bakes up into a tray of something friendly, inviting, and genuinely very good. Recently I made these for a party. I was a bit nervous, … Continue reading
Spooky, delicious cookies, and a bit of a change from the sticky sweet candy. To be clear, I don’t think it is better–I do not buy into the whole wellness nonsense, and this holiday is all about the candy, after all!–but it’s nice to have variety. These are roasty with black sesame and, if you … Continue reading
Hello. Hi. How are you? We in much of the U.K. are going through what my friend Maggie calls “fake bullshit summer.” It’s almost a week until autumn really begins and there are absolutely no signs of it cooling down; perhaps this is compensation for our earlier British summertime, where it was hot and sunny all at once for 5 … Continue reading
A soft, beautiful pink-red jam where the fragrance of raspberry and lychee is underscored by a little rose. This was inspired by a collaboration between Pierre Herme and la fée des confitures, the incomparable Christine Ferber. Her confiture Ispahan is a two-layer jam with lychee, raspberry, and rose. As far as I know, this item is only available for … Continue reading
The Furious Pear Pie 
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