One bite hasn’t failed to leave me with dripping finger tips and juice covered chin! As I mentioned again yesterday, the smoothie last week was incredible all thanks to the inclusion of the super ripe tender sweet pears; under ripe or crisp pears have their uses but there is no way they could have offered quite so much to a blend.
I couldn’t wait to make something else Bartlett filled, though with the travelling last week I had no choice but to be patient…
Boy was it worth the wait! (Though I most definitely had a couple more in the interim to tide me over )
Baked Bartlett Pear Oats filled with fig and almonds. Soft melt in the mouth pear, sweet gooey figs, crunchy almond, all embedded and held together in sponge like baked oats. A truly incredible combination!
Having only tried about 5 or 6 pear varieties I had to answer the underlying question…how many varieties are there? Well were else could I or would I turn other than Google!
Here are the ones I reckon I’ve tried:
- Red Bartlett
With seemingly over 3,000 known varieties I haven’t quite meant an indent in the long list!
What is your favourite variety of pear? How many do you think you’ve tried?
Bartlett Pear Fig and Almond Baked Oats
Preparation Time – 5 minutes
Cooking Time – 25-35 minutes
- 40g (1/2 cup) rolled oats
- 1/2 tbsp finely chopped almonds
- 1 dried fig diced
- 1/2 large Bartlett Pear diced
- 1 tsp baking powder
- 125ml (1/2 cup) almond milk
- 2 tbsp plain soy yoghurt
- 1/2 large Bartlett Pear sliced
- 1 dried fig diced
- 1/2 tbsp roughly chopped almonds
- Preheat oven to 200C (400F).
- Mix together all oat ingredients. Place in a lightly greased ramekin and bake in the oven for 25 minutes.
- Remove and serve immediately or allow to cool for five minutes, remove from ramekin and place bottom side up under a preheated grill to toast the underside.
- Serve warm or chilled with yoghurt, pear, fig and almonds on top and on the side.