Perfect pears!

In-season fruit is great for the budget- and delicious too

GLUTEN-FREE PEAR & RASPBERRY BREAD
SERVES 10 PREP 15 MINS COOK 1 HOUR

1 Preheat oven to 180°C. Grease and line a 21 x 11cm pan with baking paper, extending paper at long sides for handles.

2 Using an electric mixer, beat eggs, essence and sugar in a large bowl 3 mins or until thick and pale. Add the flour, ground almonds, butter and buttermilk. Stir until combined. Fold through pear and raspberries.

3 Pour mixture into prepared pan. Level surface. Sprinkle with almonds. Bake 1 hour or until a skewer inserted at centre comes out clean. Stand in pan 5 mins, then transfer loaf to a wire rack to cool.

CHAI-SPICED PEAR CREPES
SERVES 4 PREP 25 MINS + 30 MINS TO STAND COOK 30 MINS

1 Sift flour and chai spices into a large bowl. Make a well at centre. Whisk milk and eggs in a jug. Add to flour mixture. Whisk until smooth. Whisk in butter. Strain mixture through a fine sieve into a large jug. Cover with plastic food wrap. Stand 30 mins.

2 Combine water and caster sugar in a saucepan over low heat. Cook and stir 3 mins or until sugar dissolves. Increase heat. Bring to the boil. Reduce heat. Add teabags and pears. Cover with a circle of baking paper (this will keep pears covered in cooking liquid). Simmer 15 mins or until pears are tender. Drain pears. Dry on paper towel. Cut in half, then thinly slice.