FEATURING… Mary Magdalene as Melancholy, by Artemisia Lomi Gentileschi, 1622- 1625, oil on canvas (Museo Soumaya, Mexico City).

New Zealand is home to a wide range of pear varieties such as Beurre Bosc, Doyenne du Comice, Packham’s Triumph, Piqa Boo, Taylor’s Gold and Winter Nelis. A recent trip through Central Otago had us discovering just how distinct and characterful each one can be.

I have fond memories of autumns in Arrowtown, admiring the foliage while foraging in the crimson reds, golden yellows and amber hues, finding apples, walnuts, mushrooms, and occasionally stumbling upon a pear tree, always hoping the wasps hadn’t beaten me to it.

1 Sliced pear & caramel gratin This dish is a tribute to my father, Jean-François Taquet, and his famous raspberry gratin – thank you for the inspiration Papo. In a pot heat 7 tablespoons sugar and stir until it is melted and turns light brown. Slowly add 90ml room-temperature fresh cream, mix until smooth and bring to a boil. Cool, then refrigerate for 1 hour. Slice firm pears and arrange on a plate. Fold 1 tablespoon whipped cream into the caramel. Spoon over the pear slices evenly and place under the grill until caramelised. Garnish with finely chopped mint and pomegranate seeds.

2 This pear mostarda is a traditional Italian sweet and fiery preserve. Peel, core and chop 3 firm pears into small cubes. Put into a bowl with 1 cup sugar and macerate in the fridge for 2 days, stirring occasionally. Strain the pears and put them into a sterilised jar. Put the syrup in a pot and add 1 teaspoon mustard seeds, 2 teaspoons mustard powder, 60ml apple cider vinegar and 60ml dry white wine. Simmer for 5-10 minutes. Cool and pour syrup over pears. Will keep for 6-12 months.

3 For an Italian twist on the classic Caesar, this salad comes with a secret ingredient snuck into the dressing. Adding pear also introduces a sweet element that beautifully contrasts with the parmesan and anchovies. For a quick and easy Caesar dressing add the following ingredients to a blender: 1 garlic clove, 3 anchovies, 1 egg yolk, 1 teaspoon Dijon mustard, juice of ½ ripe pear, juice of ½ lemon, 2 tablespoons Italian red wine vinegar, ½ cup extra virgin olive oil, salt and pepper. Blend on high until smooth and creamy. Arrange baby romaine, radicchio, thinly sliced ripe pears and white anchovies on a plate. Pour the dressing over the salad and gently toss. Top with crispy prosciutto, grated parmigiano, garlic and parsley ciabatta croutons, and a crack of freshly ground pepper.

Sofia Taquet is the creator of the Snapchat series Food with a View and the founder of @SkyFoody and @SkyFoodyNZ – digital presences celebrating authentic, diverse food-and- beverage experiences. Through her work, she has cultivated a global community of culinary enthusiasts, with a special focus on New Zealand’s rich gastronomic landscape and distinctive flavors.