Pears are, unfairly we think, often considered as a sort of poor relation of apples. There's actually nothing like a pear at maximum ripeness for luscious flavour. And because they have very little acidity, most people can eat them without problems. You can prepare your pears in many ways, making them sweet or savoury. They're delicious poached gently in a light syrup, maybe flavoured with spices or with citrus flavours. Try poaching whole pears in red wine and spices for a dessert that looks and tastes stunning. Or make poires belle Hélène with vanilla icecream and chocolate sauce. But pears also look and taste good as part of a cheese platter or served with game.

Pears are packed with nutrients and beneficial substances, mostly concentrated right under the skin – provitamin A, vitamins B1, B2, C, folic acid and minerals including potassium, calcium, phosphorous and iron. Pears also contain water-soluble pectin, which is good for your digestion and supports excretion of cholesterol.

Like apples, pears (Pyrus communis) are top fruit and have a core. They belong to the rose family (Rosaceae) and have their origins in the wild pears that grew originally in Central and Southern Europe or maybe they arrived there even earlier from China. Worldwide there are now around 2,500 types of pear.