Our small orchard has provided us with an abundance of currants this year.
About six years ago we planted two of each red, black and white currents.
These plants are hardy and were producing fruit the year after planting.
The black currants I make into a syrup for adding to sparkling water or to beer. The red and white currents are great eaten fresh, made into jam,
or frozen for later use.
For this recipe I used both the red and white currants.
Ingredients ~
Pastry, about a double crust pie worth.
1/2 to 1 cup of currants
6 medium fully ripe pears
1/4 tsp salt
1/4 tsp freshly grated nutmeg
1tbsp of true cinnamon
(If you are using regular cinnamon, I would use about 1/2 tbsp)
Juice from one large orange
1 tsp of orange zest
1/3 cup maple syrup
To prepare ~
Preheat oven to 425F
Roll the pastry out to fit a baking pan. Store this in the fridge or freezer.
Whisk together in a pot the syrup, salt, cinnamon, nutmeg, orange juice, and zest, let this simmer for awhile until it starts to thicken.
Peel and core the pears, then slice.
Once your liquid has thickened a little take it off the heat and let it cool a little.
Arrange the pears and currants onto the pastry and fold the edges in a little. Remember it is rustic so don't get too fussy about the edges!
Spoon the cool liquid over the pears and currants.
Bake for about 45 minutes, until the crust is golden brown.
Cool on a rack.
Serve warm or room temperature.
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