Baked Pear & Amaretto Cheesecake with Del Monte

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If you’re of my generation (40 something and rapidly heading towards 50) you’ll probably remember the Sunday tea time treat of tinned fruit and evaporated milk that you used to have.  It’s not something you tend to see too often now though.  However tinned fruit is not just tasty and convenient, but it’s a good source of vitamins and minerals.  A product no longer confined to just grabbing the tin opener, opening the tin and pouring the contents into a bowl before smothering it with evaporated milk or ice cream; or simply just placing a ring of pineapple on to your gammon steak; you can use it in many different recipes, to prepare delicious food without the faff and fuss of having to peel, slice and prepare it yourself.

Del Monte canned fruit

I’ve adapted a baked cheesecake recipe that I use and have incorporated a tin of Del Monte pears which pair perfectly with almonds and Amaretto for an added depth of flavour.

Del Monte canned fruit

Base:

  • 50g Unsalted butter
  • 8 Digestive biscuits, crushed

Cheesecake:

  • 400g Philadelphia Cheese
  • 250g Mascarpone Cheese
  • 410g Del Monte tinned pears, drained
  • 3 Eggs
  • 60ml Amaretto
  • 15g Ground almonds
  • 75g Caster sugar
  1. Heat the oven to 190ºC (170º Fan).
  2. Line a 20cm / 8” spring form tin with baking parchment.
  3. Melt the butter, add this to the crushed biscuits and mix together thoroughly.

Del Monte canned fruit

  1. Pour this biscuit mixture into the base of your prepared tin and press down evenly.

Del Monte canned fruit

  1. Place in the fridge to cool whilst you prepare your cheesecake filling.
  2. In a food processor, add 150g of the drained pears, the Philadelphia and mascarpone cheeses, the eggs, Amaretto, almonds and the sugar.  I find that using my Kenwood food processor makes this an incredibly easy and quick process
  3. Blitz these together until smooth.

Del Monte canned fruit

  1. Drain the remaining pears from the juice and cut into approx. 5mm pieces.
  2. Stir the pear pieces into the cheesecake mixture to evenly distribute.
  3. Pour this mixture over the biscuit base in the tin.

Del Monte canned fruit

  1. Bake in the oven for approx. 40 mins until the top has started to colour and there is still a very slight ‘wobble’ in the middle of the cheesecake.

Del Monte canned fruit

  1. Turn off the oven, but leave the cheesecake in there, with the door slightly open until it’s cooled completely. (Leaving the cheesecake to cool slowly in the oven allows it set fully and prevents it from cracking).
  2. Remove the cheesecake from the tin and serve, cut in to small slices.

Del Monte canned fruit

I was sent a selection of canned fruits from Del Monte along with a gift voucher to purchase additional ingredients with to develop this recipe. 

Pulled Pork and Pears with Central England Co-op

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Recently I was invited to take part in producing a dinner time recipe by the Central England Co-Op.  The best bit was that I wasn’t limited in what I could come up with; I was given free range to produce an amazing plate of food for you, so I chose to do one of my all time favourite meals – a good old Sunday roast!  Come and share my creation and enjoy!

2kg Pork shoulder joint.
5ml Sea Salt
Fresh Thyme
2 Onions
For the gravy
400ml Pear Cider
80ml Double cream
Black pepper to season
For the pears
25g Butter
10ml Rapeseed Oil
4 Pears
15ml Demerara sugar

1. Heat your oven to 180C/160C fan.
2. If not already done by your butcher, score the skin of the pork through the rind, but not right the way through to the flesh.
3. Pat the skin dry, then season with the salt and rub in well.
4. Tuck pieces of the thyme into some of the slashes in the rind.
5. Peel and quarter your onions and use these as a ‘trivet’ in the base of your roasting pan.

6. Place your pork joint on top of the onions, add 250ml of water and cover tightly with foil.
7. Place in the oven and cook for 3-3½ hours until the meat is cooked through.
8. Remove the meat from the oven, along with the onions.
9. If you want to make crackling, then at this point, turn the oven up to 220C.  Cut through the strings securing the pork joint and cut the rind away from the flesh.
10. Cover the meat and onions with foil and allow to rest for 30 minutes.
11. Place the pork rind on a wire rack in the oven and cook for 20-30 minutes until it has bubbled up and is crispy.
12. Add the pear cider to the roasting tin over a medium heat and stir to remove all the residual flavours (you’ll often hear this called ‘de-glazing’ the pan).
13. Transfer the gravy to a saucepan and bring to the boil, and then add the cream and reduce to a simmer. Don’t worry if it starts to look as if it’s splitting, it will come back together as it reduces.
14. Allow the gravy to simmer gently, stirring occasionally.  Season with freshly ground black pepper, to your own personal taste.
15. Meanwhile, melt the butter and the oil in a pan then add the demerara sugar and stir through.
16. Quarter the pears lengthways and remove the core (I left the skin on mine).
17. Gently heat the butter and oil then cook the pears until they’re tender.

18. Using two forks, ‘pull’ the pork apart (rather than slice it).  You’ll find that it’s lovely and tender and will do this easily.
19.  Serve the pulled pork with the pears and the pear cider gravy and a piece of crackling.
20.  I accompanied mine with gorgeous, crispy, roast potatoes and freshly steamed broccoli.

Enjoy!

I was sent £25 of food vouchers from the Central Co-Op with which to create my meal recipe.  I also purchased additional pears and apples, along with some vanilla ice cream and made a crumble for dessert.