Poaching pears in gin transforms them into a ready‑made dessert that’s delicious in its own right, but they really shine as the surprise ingredient in a cobnut and polenta cake ... Cobnuts, pears and ...

Simply sign up to the Life & Arts myFT Digest -- delivered directly to your inbox. Pears and apples, the foot soldiers of the fruit counter, come into their own from late autumn onwards — when all the ...

The Michelin-starred chef behind Murano and Cafe Murano in London and Hartnett Holder & Co at Lime Wood hotel in Hampshire shares recipes from her beloved Italian cuisine – dishes passed down from her ...

Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a ...

Apples and pears are just two flavoursome fruits that are in season during February, making them ideal for snacking on or adding to your favourite sweet recipes. While you may think about chopping ...

A glamorous party pud! If you have odd bits of port left in bottles, this is a great way to use it up, although you can use red wine. For a more complex spicy flavour, add star anise and black ...

Bring water to a boil in a large pot Add the pears and cook for 15 to 20 seconds Remove the pears from the pot and immediately place in a bowl of ice water.

Poached pears are considered a British staple when it comes to warm puddings, and this recipe by Rick Stein is perfect for red wine lovers. Served with sweet ice cream, the fruity dish is ideal as a ...

This aromatic cake gives tea time a little lift with its sticky fruit topping and lighter sponge. Deceptively easy to make and a real centrepiece. 1. Heat the oven to 180C/ 160C fan/ gas 4. Grease the ...

Cooking apples such as Bramley's make a great alternative to pears. Preheat the oven to 190°C/ 170°C fan/gas 5. Peel, core and quarter the pears. Place them in a bowl and toss in the lemon juice to ...