What do you call a pear crossed with an apple?

Apparently the marketing guys missed a trick when the agricultural geneticists crossed a pear with an apple to achieve a delicious crunchy pear. To be fair an ' appear' or 'pearple' doesn't exactly trip off the tongue! So forget the name the apple pear is a great product. I'll be truthful, I like the taste of pears but am not so keen on the slimey texture and for eating on the run the apple beats most fruit. Move over apples you now have a serious competitor and if I can source them in Guernsey – come on Waitrose- I will be remaking lots of my apple recipes with these. Come to think of it there is probably some EU regulation preventing Frankenstein fruit adaptations LOL.



Brookies – with a pumpkin twist

You love brownies? You love cookies? Bake them in layers and what do you get? – brookies, of course.

I have given these a pumpkin twist, and made them in the Thermomix. If you haven't got a Thermomix, why not! Seriously just make the two layers the way you would normally put brownies and cookies together.

This recipe makes enough for at least 24 slices, but more if you make them smaller.

Prepare a 23cm x33cm (9″x13″) tin, lining it with parchment.

Preheat oven to 180°C/350°F

For the brownie layer

  • 100g plain flour
  • 50g Cocoa powder
  • 1/4 tsp bicarb of soda (baking soda)
  • 1/4 tsp salt
  • 110g unsalted butter, softened ( up to 30 seconds 50°, sp3 depending on how cold butter is)
  • 110g soft brown sugar
  • 2 eggs
  • 5ml vanilla extract
  • 2 tbls espresso coffee (optional) I always add nespresso coffee to my chocolate brownies, I think it takes the edge off the cocoa.

Turbo pulse the flour, cocoa, bicarb and salt to sieve, tip out.

Soften the butter before adding sugar eggs, vanilla, and then the flour/cocoa mix. Mix on sp4

Spread the mixture evenly on the prepared pan.

Pumpkin chocolate chip cookie layer

  • 150g unsalted butter
  • 130g soft brown sugar
  • 100g pumpkin purée
  • 1 tsp pumpkin pie spice ( if you can't source this It is a blend of cinnamon, allspice, nutmeg and ginger)
  • 1 tsp vanilla bean paste or extract
  • 230g plain (all purpose) flour
  • 1 tsp baking soda
  • 1/2tsp salt
  • 150g chocolate (milk, white, or 70% – the choice is yours) chips – ideally callebaut


I didn't wash the TM bowl, just scraped the brownie mixture well with a flexi spatula (not the TM one!!)

Soften butter if it is not at room temperature.

Beat all the ingredients apart from chocolate chips, sp4 until well mixed.

Switch to reverse blade before adding chocolate chips and blend well sp3

This is a thick cookie consistency so you will need to space evenly (dollop tablespoons) on top of brownie layer before gently spreading with a small palette knife.

Bake for about 35 minutes, but as with all brownie and cookie recipes take care not to overcook, especially if forced fan oven is used. You want to retain an element of goo!

Have fun adapting your favourite brownie and cookie recipes in layers to create variations. I worked around one I found on Somethingswanky.

I love to hear from you!