While whisking in the ingredients, scrape up any mixture that settles on base of pan so mixture combines well. No buttermilk? Use 2/3 cup full cream milk combined with 1 teaspoon fresh lemon juice. Bring eggs to room temperature so they whisk to maximum volume, making your cake, brownie or loaf lighter in texture. Note

Save time Serve drizzled with bought chocolate topping. Add chopped dark chocolate, toasted desiccated coconut or your favourite crushed nuts to ice-cream instead of orange-coated chocolate balls. Note

For the best result, cook churros just before serving. You can leave out the pear if you like. Save time: Use bought toffee sauce or chocolate sauce. Note

Use cream cheese in place of ricotta, if preferred. Note

Custard is cooked when the point of a knife inserted into the centre comes out clean. When cooked, remove custard from water bath to prevent overcooking Note

Chocolate and pear jalousie

To sterilise jars, put cleaned jars on a baking tray in a warm oven, 150°C, for 10 minutes. Remove, cool slightly. Note

Combine syrup and 1/3 cup caster sugar in a medium pan on low. Stir until sugar dissolves. Simmer for 5-10 minutes to thicken. Note

Use 1 teaspoon vanilla bean paste in place of extract, if preferred. Note

Maple or golden syrup can be used instead of honey. Note

A delicious winter dessert that will impress the whole family. Scrumptious individual pear and rhubarb crumbles - try mixing chopped nuts with your crumble topping to add extra crunch.

Other canned fruit of choice can be used. Make sure it is well drained on a paper towel. Note

You can substitute any other well-drained canned fruit for the pears. Note

Egg-whites help prevent your sorbet becoming too icy by impeding the growth of ice crystals. Note

Cooking time will depend on type, ripeness and size of the pears. Simmer until a skewer can be removed without resistance. Note

The cooking time will depend on the size and ripeness of the pear. Any type of pear in season may be used in this recipe. Chill remaining syrup and top it with soda water for a refreshing drink, or drizzle it over fruit salad. Note

Browning the chicken breasts and then finishing them off in the oven helps keep them moist. Note

For extra fibre and colour, don’t peel the pears in this recipe. Note

Dress salad just before serving. Toast nuts by gently tossing in a dry frying pan for 1 minute. Note

If you don’t have a vanilla bean, use 1 teaspoon vanilla bean paste. Note

Dried or dessert figs can be used instead of fresh – add at the beginning of cooking time. Peel and core apples and pears, if preferred. Note

You may need more sugar, depending on the tartness of the rhubarb. Use another mix of fruits such as apples, rhubarb and frozen berries. Note

Do not start adding sugar to the egg-whites until foam tips bend slightly when you remove the beaters (called soft peaks). Dust the pudding with icing sugar to serve, if you like. Note

Delicious pear and rhubarb crumble makes the perfect warming dessert to impress your friends and family. Bake until golden and bubbly, and then serve with freshly whipped cream.

MAKES 4 Cut out some mini pizzas from prepared bases and serve as hot canapes with apple, walnut, blue cheese and honey. Note

Slice loaf and freeze in individual slices – it’s great for lunch boxes. Note

If preferred, use a warm barbecued chicken with the skin removed and omit the cooking process. Note

If you like, keep the poaching liquid to make a syrup. Remove pears and return to stove top on medium-high heat. Simmer for 20 minutes until liquid is reduced and syrupy. Note

This can also be made in a 6-cup ovenproof dish and baked 50-55 minutes. The custard is cooked when the point of a knife inserted in the centre of the pudding comes out clean. When custard is cooked, remove puddings from water bath and allow to cool. Note

For extra flavour and bite, dd a 1/2 teaspoon each ground nutmeg and cinnamon with the flour and fold through about 1/2 cup chopped glace ginger. If pears are softer, reduce the cooking time. Note

As the weather starts to get colder, it's time to revisit warming Autumn desserts and this crumble is a real winner.

This strudel recipe can also be made using apples combined with other dried fruits, such as sultanas. Note

Keep patties warm in a slow oven, 150°C. This will also help ensure the patties are cooked all the way through. Note

Add a strip of orange peel to the poaching liquid, if liked. Note

Add dried fruit such as sultanas or chopped dried apricots for extra sweetness. Note

The best pears for baking are beurre bosc, packham or william bartlett. Note

Semolina refers to any coarsely ground grain, but most commonly wheat. It also describes a particular type of semolina made from ground durum wheat, which is a common ingredient in Italian and Moroccan cooking. Note

For a different flavour, marinate the pork steaks overnight in 1/4 cup olive oil, the rind and juice of a lemon, and 2 teaspoons fresh thyme leaves. Note

This is a last-minute recipe; make sure you have any vegetables ready to serve as soon as the pork and pears are ready. Serve with steamed baby green beans. Note

For curly celery, soak the strips in iced water for 20 minutes. Note

Choose pears that are firm and just beginning to ripen. Note

The honey in this beautiful cake gives it a deep sweetness. Although it takes a while to bake, the cake method only involves melting and stirring. Note

If you are preparing the cream well in advance, the alcohol flavour wiil become more intense, so use 1/3 cup of frangelico instead of 1/2 cup. Note

Use drained canned apricots instead of raspberries. Note

Divide mixture into a 12-hole (1/3-cup) muffin tray; cooking time will vary. Try apple instead of pear. Note

Leftover custard will keep in the fridge for up to 4 days. Note

This dessert is full of almonds and drizzled with honey.

You can replace the egg glaze with pear syrup. Note

For delicious bulgogi, cutting the beef and pork into thin strips allows it to absorb the hot, sweet and salty marinade beautifully. Serve with lettuce cups and pickled vegetables

If you’d like to make a sauce to accompany this crumble, simmer the leftover cooking liquid from the pears until it’s reduced by half and slightly syrupy. Note

We have rhubarb. We have pear. We have custard. We have cake. Put them all together and we have rhubarb and pear custard cake. What's not to love? Not much, in our view. Serve it warm, with cream.

These delicately flavoured pear crisps make a great snack on their own, but are also excellent served on top of yoghurt and muesli, or used to decorate a pear cake or pudding.

For this easy platter, use your favourite cheddar; we like a sharp-tasting aged cheese.

Pears accompany pork just as perfectly as apples. The flesh of the fruit softens and sweetens the meat.

The toffee nests can be made up to an hour before serving if the weather is cool. Note

Pear and blue cheese: a match made in culinary heaven.

This recipe is a great way to use the abundance of hot cross buns available around Easter time.

A delicious, hearty breakfast dish for the cooler months.

We used chocolate with a 70% cocoa content. If paradise pears are unavailable, substitute 5 canned pear halves and omit step 1. Note

This pear and hazelnut bread are a delightfully fruity and crispy accompaniment to your morning or afternoon brew. They also make a lovely and thoughtful homemade gift.

These gorgeous poached pears are slow-cooked in a sugary sweet syrup and served drizzled with a fragrant coffee sauce and crisp hazelnut wafers.

Make the batter for these muffins the night before you want to bake and serve them. Note

With the added texture of walnuts and sesame seeds, this delectable pear and ginger strudel makes a most satisfying dessert.

These gently poached quinces and pears are soft and juicy and sweet. They are complimented wonderfully by the crispy almond crumble. If you like, you could serve them with whipped cream.

You can also use peaches, apricots or plums instead of nectarines. Keep any leftover poaching liquid to poach other fruit; or simmer the liquid until it's reduced and syrupy, stir in 1 tablespoon orange-flavoured liqueur then pour over ice cream.

With the added crunch of walnuts, these tasty wraps make a satisfying and simple lunch.

We used corella pears for this recipe. You will need a bunch of watercress weighing about 350g in total to yield the leaves required for this salad. Note

Tender T-bone steaks with blue-cheese butter and a sweet pear salad from Australian Women's Weekly.

An exquisite duck confit with pan-fried kipflers and pear and watercress salad for special occasions. The simple and centuries old process of cooking duck in this way has changed very little.

This tart is simply delicious warm with cream or ice-cream, and perfect with tea or coffee.

Poaching whole pears in champagne allows the flavour of the wine to seep into the flesh of the fruit, so use the best quality champagne that you can afford.

Golden boiled pudding

Sweetly astringent cranberry juice is gorgeous paired with simply poached sweet, ripe pears.

This is one of those OMG cakes (the type that make you suck in your breath and say, “Oh my god”). When still warm, the edges are gorgeously crunchy and the crumb is moist. A day after baking the edges have softened but the crumb is even more moist! I used small Honey Belle pears, which were on the point of ripening – just perfect.