Originally bred in Angers in France, Angélys pears are now grown in the beautifully sunny New Zealand region of Nelson. This new French variety are on the large side, and have an irregular to oval shape. The skin is bronze in colour with an attractive pink blush. Bite inside and the flesh is soft, sweet and aromatic. Angélys pears are particularly sweet and sugary, though balanced by pears’ natural tannins.
Ripe Angélys pears are ideal for fresh eating, juicing, or slicing into salads. Slightly unripe pears can be used for cooking and baking – made into crumble, cakes or poached in syrup. Pair them with punchy cheeses such as pecorino or Parmesan on a cheeseboard.
Angélys pears resist bruising when handled, which is better than most pears, effectively having a longer shelf life. Pears that are soft at room temperature are ready to be eaten. To store longer, keep pears in the refrigerator and only take out a day or two before consumption. To ripen faster, store pears in a paper bag.
White Bean Falafel Wraps with Indian Pear Salad
READY-IN: 30 mins
400g cannellini beans
3 Tbsp parsley
2 cloves minced garlic
½ tsp salt
2 Tbsp flour
Juice and zest of ½ lemon
2 tsp Indian falafel spices
½ bag baby spinach *
1 Lebanese cucumber
2 Tbsp mayonnaise
2 tsp Indian falafel spices (2 mild curry powder, 1/4 lemon pepper seasoning, 1/2 onion powder)
Zest and juice of ½ lemon
Preheat oven to 180oC. Rinse and drain cannellini beans; roughly chop parsley; grate carrot.
Mash beans in a large bowl until smooth, then add remaining falafel ingredients. Mix well to combine and season with pepper. Set aside in fridge for 5-10 minutes.
While falafel mix rests, roughly chop spinach, cut pear into thin matchsticks and thinly slice cucumber. Set aside in a large bowl.
Heat a drizzle of oil in a large fry-pan on medium-high heat and dollop heaped tablespoonfuls of falafel mix into the pan. Cook for about 2 minutes each side, until browned and warmed through. Set aside on paper towels between batches.
While falafel is cooking, wrap wraps in foil and place in oven for about 8 minutes, until warmed through. Once falafel has cooked, add mayonnaise, second measure of Indian falafel spices and lemon zest and juice to veggies in large bowl. Toss to combine and season to taste.
To serve, fill wraps with white bean falafel and salad. Dollop with hummus and serve extra salad on the side.
Tip: if you want to avoid turning the oven on, you can simply warm wraps (uncovered) in microwave for about 30 seconds, until warmed through.