Simple Recipes to Use Up Leftover Pears

This 5-minute spinach pear smoothie (The Natural Nurturer) is a simple blend of banana, cinnamon and vegan Greek yoghurt with ripe pears and spinach.

Spinach is high in vitamin K, potassium and oxalic acid, so check medication and avoid for kidney stones/disease. Avoid basil for bleeding disorders or low blood pressure (it can slow blood clotting).

Pears are one of the most popular fruits in England, as long as you can find juicy ripe pears, and not rock-hard ones flown in from across the world.

Packed with calcium, there are over 3000 varieties worldwide, but we are in danger of losing many varieties as our orchards are endangered. Pears are nutritious, but very low in calories.

Try to buy pears from farm shops, as most pears in supermarkets are frozen and chilled then sent from abroad, so are nothing like ripe juicy pears in season. They will be cheaper, and taste better!

Pears are in season from September to January, try to buy under-ripe as they bruise easily and continue to ripen at home.

Conference pears are the most common and is good raw or cooked, as are comic pears. Store pears in a cool place. You can eat them raw or poach them in hot water (15 to 20 minutes) or even fry them.

Pear Ginger Cake with Rosemary Caramel Sauce

This pear ginger cake (Chickpea magazine) is made with golden syrup and nutmeg, served with a rosemary caramel sauce. It keeps well so make in advance, and warm up leftovers or serve with afternoon tea.

Ginger Vegan Cheesecake with Poached Pears

Ginger Orange Cheesecake with Poached Pears (Rainbow Plant Life) combines ginger cookies and pecan nuts, with a delicious rich and creamy cashew/coconut cream filling.