Corella Pears

(I noticed a link coming in for this old page and I’ve always like the pic, so decided to restore it.)

CORELLA PEARS are named after the colourful Australian Corella parrot and were developed by the German settlers in the Barossa Valley. Enjoy their mild flavour by eating them firm and crisp or fully ripe, when they have a softer texture. Great in salads with smoked chicken or prosciutto, baby spinach leaves and a chive dressing.

Recipes using Corella Pears? All pears are perfect served with cheese, walnuts and crusty bread. Slice them and serve in a rocket salad with virgin olive oil, balsamic vinegar and shavings of Parmesan cheese. We’ve got a lovely sliced pear, sliced fennel and pine nuts salad we cook when the fennel is in season.

Poach them in a light syrup with one of the following aromatics – vanilla beans, saffron threads, fresh or glace ginger, citrus zest, lemon grass, kaffir lime leaves, espresso coffee or cardamom pods.

Try pears poached in a syrup with shiraz, cinnamon stick and a whole star anise and served warm or cool with lashings of natural yoghurt. It’s a simple but delicious dessert.

Corella Pears are named after the colourful Australian Corella parrot and were developed by German settlers in the Barossa Valley.