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Delicious and easy apple and pear recipes to try

Tru-Cape recently hosted a media briefing following Fruit Logistica, the international fruit symposium. We asked food writer Carmen Petersen to create a buffet-style lunch for our 12 guests. She was kind enough to share the recipes so you can make them at home.

By Carmen Petersen

BRUSSELS SPROUTS WITH PEARS AND PORK FILLET

BRUSSELS SPROUTS WITH PEARS AND PORK FILLET

BRUSSELS SPROUTS WITH PEARS AND PORK FILLET

Serves 12

Preparation time: 20 minutes

Cooking time: 20 minutes

50g butter

1,8kg Brussel sprouts, cut in half

10 pears, cut in half, core removed and thinly sliced

625ml (2½c) golden raisins

150-200g walnuts, roughly chopped

Juice of 2-3 lemons

50ml honey

Salt and freshly ground black pepper    

PORK FILLET (grilled aubergines for the vegetarian)

1,5-2kg pork fillet

Salt and freshly ground black pepper    

handful fresh parsley

handful fresh mint

2 sprigs of thyme

1 BRUSSELS SPROUTS Melt butter in a large pan over medium high heat, add the Brussels sprouts and pear slices and stir-fry for 6-7 minutes or until they are tender. Add the raisins, walnuts, lemon juice, and honey; turn heat to high and stir-fry until evenly coated. Season with salt and pepper, toss through slightly and remove from the heat stir to combine and cook for about 30 more seconds. Remove from heat and serve.

2 PORK Season the pork with salt and pepper and fry in a hot pan for 2 minutes per side. Place on a baking sheet and bake in a 200°C oven for 10-12minutes, depending on how thick the fillet is, until cooked. Chop all the herbs together and roll the hot pork in the herbs once it is removed from the oven. Leave to rest for 5-8 minutes and slice. Serve immediately along side the Brussels sprouts.

APPLE LENTIL SALAD

APPLE LENTIL SALAD

APPLE LENTIL SALAD

Serves 12

Preparation time: 10 minutes

Cooking time: 20 minutes

6 x 250ml brown lentils, cooked

3-4 apples, cubed

4 celery stalks, thinly sliced

2 handfuls of fresh parsley, chopped

3-4 spring onion, chopped

3-4 round pf black pepper feta, cubed

DRESSING

250ml (1c) olive oil

300ml apple cider vinegar

 80ml honey

15ml (1T) ground cumin

15ml (1T) wholegrain mustard

Salt and freshly ground black pepper

100-150g flaked almonds, toasted

1 Place the warm cooked lentils in a large bowl. 

2 DRESSING Whisk all the ingredients together and pour over the salad. Toss through slightly so the lentils can absorb of the dressing.

3 Add the remaining salad ingredients and toss through lightly. Scatter the nuts over and serve.

FRUIT ROLL

FRUIT ROLL

FRUIT ROLL

MAKES 2 ROLLS

Preparation: 15 minutes

Chilling: overnight

250g dates

3ml (generous ½t) bicarbonate of soda

250ml (1c) hot water

250ml (1c) cocoa powder

3 apples, cored

3 pears, cored

salt

250g mixed nuts

about 250ml (1c) toasted desiccated coconut

1 Finely chop the dates, sprinkle the bicarbonate of soda over and add the hot water. Microwave for 1 minute on high. Set aside to cool. Transfer to a food processor and add the cocoa powder and salt. Process to a smooth paste. Spoon the date mixture into a bowl.

2 Blitz the pears and apples in the food processor until finely chopped. Place in a sift and drain out all the juice. Add the chopped pears and apples to the dates.

2 Add the nuts and mix well. Shape into two logs and roll tightly in clingfilm and refrigerate overnight. Unroll and roll in the coconut, cut into circles just before serving.

ICED TEA

ICED TEA

ICED TEA

MAKES ABOUT 4 litres

Preparation time:

10 rooibos tea bags, apple and cinnamon flavoured

3 litres boiling water

1 litre apple juice

3-4 pears, cored and cut into thin wedges

Lemon slices

Ice-cubes

Mint leaves

1 In a large jug or bowl, pour the boiling water over the teabags and leave to steep for about 2 hours until cooled.

2 Add the remaining ingredients, stir well and serve.

    

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Tru-Cape markets a wide range of apple and pear varietals. We constantly look at expanding our range, and have included fruit and vegetables, like cherries and potatoes, to offer greater value to our growing shareholders.