It’s October, which means one thing: apples and pears are at their best right now. Celebrate your harvest with these irresistible recipes.

In an era when we can lay our hands on mangoes, paw-paw and pineapple simply by flinging them into our trollies at the supermarket at any time of year, it can be easy to overlook the humble fruits grown on these shores. And yet it would be unwise to do so. As the world comes to the realisation that eating locally and seasonally is much better for our planet – and for us – more and more of us are making efforts to choose foods that are naturally available to us at any given time of the year. Plus, they are so much tastier when in season. (Ever tried strawberries in February? We recommend you don’t bother.) Now is the moment for apples and pears to shine – chiefly in these gloriously tasty recipes.

Main image: Marzipan and Chocolate Pear Tartin/ Delicious

Sticky Honey And Mustard Catherine Wheel Sausage With Pears, Cobnuts And Celeriac Mash

Olive Magazine

With bonfire night on the horizon, there is no finer dish to get acquainted with than this. As the cold beds in, it is the ultimate warmer; served piping hot, there is nothing to warm the cockles like such hearty fare, with its perfect balance of savoury flavours with sticky sweetness, the latter thanks to the humble pear. An absolute banger of an autumnal dinner – for bonfire and beyond. Find the recipe here.

Apple And Walnut Crumble


Is autumn really autumn if you don’t inhale at least one helping of crumble a week (a conservative aim, we say). We always enjoy a subtle twist while sticking to the classic tenets of the dish. We suggest hearty helpings; after all, to be temperate would not be in the spirit of Nigella. She writes: ‘In How to Eat, I suggested this as a recipe for two. Yes, my portions are always generous, but the thing is, on certain days, we just ate this, the two of us, for supper in its entirety. Or almost: I always had custard to pour over, too.’ Hear, hear. Find the recipe here.

Pear And Ricotta Fiocchetti In Parmesan Sauce

Turks Who Eat

For the uninitiated, we cannot recommend the heavenly combination of pear with the salty tang of cheese in the context of a pasta dish more highly. Like the Turks Who Eat, we first tried it in Florence at the legendary 4 Leoni, where the choice of cheese to offset the pear was taleggio; it remains one of the most memorable dishes of our lives. Creamy, sweet and salty, these pasta parcels are a thing of culinary joy. Make them and then convert all of your friends. Find the recipe here.

Apple Jam

BBC Good Food

If you are mid-harvest of a glut of apples, why not try making at least an armful of them into jam? We love this recipe, by Adam Bush, which allows you to bottle the taste of autumn for the months ahead. As he advises, spread it on toast, use it as a filling for cake – or just eat it by the spoonful. Find the recipe here.

Mulled Pear And Ginger

Jamie Oliver

As we enter the season of mulling everything in sight, it pays to add variety to your warm spiced drinks game. We love this idea, which promises to warm you through, thanks to the winning trinity of ginger, cardamom and, of course, rum. Find the recipe here.

Apple, Cranberry and Pecan Strudel

Great British Chefs/ Louise Robinson

This is a truly stunning dish to make all through the autumn and winter – whether you’re serving it for tea or as a pudding. The softness of the fruit is perfectly complemented by the crunch of the filo pastry and pecan nuts, while the cinnamon and orange zest lend a festive feel. Find the recipe here.

Brown Butter Pear Cake

Olive Magazine

Nutty and golden, this Brown Butter Pear Cake is the afternoon pick-me-up of dreams. It also has a winningly short list of ingredients, making it one to knock up again and again. The trick, meanwhile, is in browning the butter for just the right amount of time. Elevenses, afternoon tea or pudding: we’ll take this autumn treat at any time of day. Find the recipe here.

Sticky Salted Caramel Apples


More often than not, less is more. And when it comes to ingredients as excellent as ripe, locally grown apples, they need little embellishing; in fact, they’re perfect plucked straight from the tree. If, though, you have pudding-shaped designs on them, why not whip up this simple dish? All you need to do is slice your apples, before cooking them in butter, sea salt, a splash of brandy and dulce de leche. Serve with some vanilla ice-cream for a simple yet perfectly satisfying dessert. Find the recipe here.

Marzipan and Chocolate Pear Tartin


Be still our fluttering hearts. This outrageously delicious pudding combines buttery pastry, pears, marzipan and salted dark chocolate. Do we really need to say any more? Find the recipe here.

By Nancy Alsop
October 2021


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Nancy Alsop


Nancy is a magpie for the best in design and culture.