Monin Pear Syrup
Monin Pear Syrup is just one of a delicious range of flavours, used by coffee shops such as Costa Coffee and enjoyed across the country and further afield.
The bottles come in a 70cl Glass Bottle, and a 1l Plastic bottle variation which is ideal for bars, cafes and coffee shops, but can also be used at home.
From its distinctive shape to its sweet yet earthy flavour, the pear has become such an important part of our lives that our language is constantly using them as a frame of reference. Pear trees not only bear delicious fruit, but in the spring they also have beautiful blossoms which have been prized throughout history as symbols of hope, lasting friendship and is often used at weddings. The sweetness of a ripe pear makes them a popular ingredient and pear syrup brings the fresh sweetness to a host of other dishes and drinks.
The importance of pears
There is evidence that pears have been eaten since prehistoric times and there are so many references to pears in folk culture and literature that pears appear to have been a popular foodstuff throughout the ages. The Romans were big fans of the pear and Pliny wrote recipes for pears which included stewing them with honey. During these times, at least 36 varieties of pear had been identified, and there is a Roman cookbook which includes a recipe for a pear soufflé.
Pears are the fifth most popular fruit worldwide, and China is the leading producer of pears today, with more than 68% of the 24 million tonnes grown worldwide coming from there.
Historically, pears have been prized for their sweet, juicy flesh, and although its flavour is more delicate than its cousin, the apple, it has a fan-base all of its own. There are records from the courts of King Henry III which detail the shipping of pears from France to England as presents from the Sheriffs of the City of London.
There are around 3,000 varieties of pears grown around the world, many of which are cross-bred to retain their most appealing traits. In France, there is a strain of pear which is widely grown and its fermented juice is used largely for the manufacture of perry, a popular alcoholic drink which has been a firm favourite in England and France for several centuries.
The symbolism of pears
Flowers were very fashionable during the Victorian era - they were fans of floral wallpaper and furnishings and assigned meanings to different flowers. This includes the pear blossom which was said to represent lasting friendship and it is also used at weddings to demonstrate hope for the couples happy future and their new life together.
Pears can be eaten fresh, dried, canned or as juice and are often made into jams and jellies alongside other fruits and the sweetness really compliments berries and other fruits. Pears ripen from the inside out, so it can seem as though they go over-ripe quickly and there is a pear marketing board who advise that pear lovers check the neck by pressing their thumb gently underneath the stem to see if their pears are ready to eat. It is possible to force pears to ripen by placing them next to ripe bananas in a fruit bowl.
There are so many classic recipes that make use of the delicate sweetness of pears as a main ingredient, and this twist on a traditional sticky toffee pudding puts pears at the centre of this delicious dish.
Pear Toffee Pudding
You will need:
For the sauce:
8 small pears
200g of caster sugar
2 sticks of cinnamon
1 lemon, zested
1 orange, zested
For the sponge:
250g of pitted dates
2 tablespoons of linseeds
250ml of unsweetened almond milk
50ml of pear syrup
200ml of vegetable oil
175g of dark muscovado sugar
200g of self-raising flour
1 tsp of bicarbonate of soda
1 tsp of ground mixed spice
50ml of pear syrup
150ml of double creamWhipped Cream Dispenser
Whipped Cream chargers
1. Peel the pears and slice a little of the bottom of each one to give it a flat base, scooping out the pips and core with a melon baller or paring knife. Discard the pips, chop the scraps and save them for later.
2. Put the sugar, cinnamon, orange and lemon zest into a saucepan along with 600ml of water and bring to the boil until the sugar has all dissolved. Then place the pears into the pan and cover the whole lot with a lid or a piece of baking parchment to poach the pears for around 15 minutes, or until a knife can slide into the pear easily.
3. For the sponge, combine the dates and linseeds in a saucepan with the almond milk, and bring the mixture to a gentle simmer, cooking the dates for 2-3 minutes until they are soft. Allow the mixture to cool and then pour into a food processor and blitz until it is smooth, then add the oil and mix again before pouring into a bowl and setting aside.
4. Preheat the oven to 170°C, then grease and line a 20 x 30cm baking tin with a strip of baking parchment.
5. Put the remaining dry ingredients into a mixing bowl and combine thoroughly, breaking up any large lumps of sugar. Add the date mixture and mix well, stirring in the pear scraps at the end as well.
6. Scrape the sponge mixture into the prepared tin and then nestle the poached pears into the batter with the tops sticking out of the top and the bottoms fully covered. Place in the oven for 35-40 minutes until a skewer comes out clean.
7. While the sponge is in the oven, bring the syrup back to the boil and simmer until it has reduced into a syrup, then allow to cool slightly. Combine the pear syrup and the cream in the canister of a whipped cream dispenser and shake thoroughly. Serve the pudding with a drizzle of syrup, then squirt the pear-flavoured cream on top.
Sticky toffee pudding has long been a firm favourite as a pudding and can be enjoyed after dinner on a week-night or as the perfect end to a decadent dinner party. The pear syrup combined with the whipped cream adds a touch of luxury that makes this dish truly extraordinary.