Guest guest Posted December 1, 1999 Report Share Posted December 1, 1999 * Exported from MasterCook * Baked Bosc Pears on the Half Shell Recipe By : http://www.usapears.com/ Serving Size : 1 Preparation Time :0:00 Categories : Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Fresh Northwest Bosc Pears Choice of Fillings 1/2 cup water 1/2 cup packed brown sugar 1 tablespoon butter or margarine 1/2 teaspoon ground cinnamon ----Raisin Filling---- 1/4 cup raisins 2 tablespoons chopped nuts ----Date Filling---- 1/3 cup snipped dated 2 tablespoons chopped nuts 1/2 teaspoon orange peel Halve and core pears; fill centers with desired filling. Combine remaining ingredients; bring to boil and pour over pears. Bake at 350 degrees F. 45 minutes or until tender; baste frequently with syrup. Quantity: Makes 6 servings. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bartlett Harlequin Jam Recipe By : http://www.usapears.com/ Serving Size : 1 Preparation Time :0:00 Categories : Jams & Jellies Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds NW Bartlett Pears 1 can crushed pineapple -- (20 oz.) 2 tablespoons lemon juice 1 package powdered fruit pectin -- (2 oz.) 5 1/2 cups sugar 1 jar red maraschino cherries -- (8 oz.) drained and chopped Pare, core and finely chop pears. Measure 2 cups fruit into heavy kettle; add pineapple and lemon juice. Add pectin; stir well. Bring to boil; stir constantly. Add sugar; mix well. Cook and stir over high heat until mixture comes to full rolling boil. Boil 4 minutes. Remove from heat and skim. Carefully stir in cherries. Ladle into clean, hot 1/2-pint canning jars to within 1/8-inch of tops. Seal according to jar manufacturer's directions. Place jars on rack in canner. Process 5 minutes in boiling water bath with boiling water 2 inches above jar tops. Remove jars from canner. Cool away from drafts. Remove rings from sealed jars after 12 hours. Quantity: Makes about 8 half-pints. Always be sure to use ripe pears. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bartlett Pear Muffins Recipe By : http://www.usapears.com/ Serving Size : 1 Preparation Time :0:00 Categories : Breads Breakfast Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all purpose flour 1/2 cup granulated sugar 3 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 1 egg -- beaten 1/4 cup melted butter -- cooled Zest of 1 lemon 1 cup diced -- Northwest Bartlett Pear (about 2 medium pears) 1/2 cup chopped walnuts or pecans Preheat oven to 425 degrees, F. Sift together flour, sugar, baking powder and salt. Beat together milk, beaten egg, butter and lemon zest. Mix pears and nuts into flour mixture. Gently stir milk mixture into dry ingredients. Batter should be lumpy, not smooth. Do not over mix. Spray muffin pans with nonstick spray. Fill muffin cups 2/3 full. Bake at 425 degrees F for 20 to 25 minutes, until tops are browned. Remove from pan immediately, and serve warm. Tip: Bake in mini muffin pans and bake 425 degrees F for 15 minutes. Always be sure to use ripe pears. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bartlett Pear Orange Bar Cookies Recipe By : http://www.usapears.com/ Serving Size : 1 Preparation Time :0:00 Categories : Cookies Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups flour 1 1/2 teaspoons salt 1 cup shortening 1/2 cup milk 1/2 cup fine dry bread crumbs 6 Northwest Bartlett pears -- pared and sliced 1/2 cup sugar 1 teaspoon grated orange peel ----Orange Glaze---- 1 cup sifted powdered sugar 3/4 teaspoon vanilla 2 tablespoons orange juice or milk Combine flour and salt; cut in shortening until crumbly. Stir in about 1/2 cup milk, one tablespoon at a time, until all flour is moistened. Divide dough in half. Roll out half dough to 17x12-inch rectangle. Carefully place in 15x10x1-inch baking pan. Sprinkle with bread crumbs. Arrange pear slices over crumbs. Combine sugar and orange peel; sprinkle over pear slices. Roll out remaining dough to 15x10-inch rectangle and place on top of pears; seal and flute edges. Cut several steam vents in top of crust. Brush top of pastry with milk. Bake at 375°F 45 to 55 minutes or until pastry is golden. Brush with Orange Glaze while warm. Orange Glaze Combine all ingredients stir until smooth. Makes 1/3 cup. Quantity: Makes 16 to 18 servings. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bartlett Pear Orange Marmalade Recipe By : http://www.usapears.com/ Serving Size : 1 Preparation Time :0:00 Categories : Jams & Jellies Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 lbs. firm ripe Northwest Bartlett pears -- (about 12) pared,cored and coarsely chopped 2 oranges (thin skinned) -- thinly sliced and quartered 5 cups sugar 2 tablespoons lime OR lemon juice Combine pears, oranges, sugar and lime juice in a large kettle. Bring to a boil over medium to low heat; stir until sugar dissolves. Cook rapidly about 20 minutes or until thickened and mixture sheets off a metal spoon. Watch carefully that the marmalade does not scorch. Ladle into clean hot canning jars to within 1/8 inch of tops. Seal according to jar manufacturer's directions. Place jars on rack in canner. Process 10 minutes in boiling water 2 inches above jar tops. Remove carefully, and place on wire racks or thick cloth; cool away from drafts. After 12 hours test lids for proper seal. Remove rings from sealed jars. Quantity: Makes 6 to 7 half pints. Always be sure to use ripe pears. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bartlett Pear Relish Recipe By : http://www.usapears.com/ Serving Size : 1 Preparation Time :0:00 Categories : Pickles & Relishes Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 fresh Northwest Bartlett pears 1 cup sugar 1 cup white vinegar 2 teaspoons salt 3/4 teaspoon cayenne pepper 2 large onions -- finely diced 3 green peppers -- diced 1 sweet red pepper -- diced Core and finely chop pears. Combine sugar, vinegar, salt and cayenne pepper. Bring to boil in large saucepan. Add pears, onions and peppers. Bring to a boil again. Cook slowly 25 to 30 minutes, stirring from time to time, until mixture is thick. Pour into hot sterilized jars and seal. Process according to jar manufacturer's directions. Quantity: Makes approximately 5 (1/2-pint) jars. Always be sure to use ripe pears. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bosc and Cabbage Salad Recipe By : http://www.usapears.com/ Serving Size : 1 Preparation Time :0:00 Categories : Salads Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups finely shredded green cabbage or savoy cabbage 1/2 cup finely shredded carrot 1/2 cup thinly julienne green pepper and red or yellow peppers 2 tablespoons thinly sliced onion 1/4 cup vegetable oil 2 tablespoons lemon juice 1 tablespoon sugar 1/4 teaspoon salt 2 Northwest Bosc pears (divided) Combine cabbage, carrot, peppers and green onion; toss. Combine oil, lemon juice, sugar and salt; mix until sugar dissolves. Pour over vegetables; mix well. Cover and refrigerate at least 2 hours. Core and dice 1 pear, add to cabbage mixture and toss. Serve on individual serving plates or in serving bowls. Quarter and core remaining pear. Slice each quarter 5 times leaving 1/2-inch of stem intact. Fan slices to garnish salad. Quantity: Makes 4 servings. Always be sure to use ripe pears. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bosc Pear Custard Tarts Recipe By : http://www.usapears.com/ Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastry Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Northwest Bosc Pears 4 cups water 1 cup sugar 2 teaspoons grated orange peel -- divided 1 cinnamon stick 3 tablespoons sugar 4 teaspoons cornstarch 1 cup milk 1 egg -- beaten -----Cookie Tart Shells----- 1 1/2 cups vanilla cookie crumbs 1/2 cup chopped nuts 1/2 cup butter or margarine -- softened to room temperature -----Orange Glaze----- 1 tablespoon cornstarch 1 cup reserved poaching syrup. Leaving stem intact, pare skin from pears and cut out core from blossom end. Beginning 1-inch from stem, cut lengthwise slashes, cutting through to center of pear. Combine water, sugar, 1 tablespoon orange peel and cinnamon stick in large saucepan; bring to boil. Add pears and gently simmer 8 to 10 minutes or until pears are tender. Drain pears, reserving 1 cup syrup for glaze (optional). Combine sugar, cornstarch and remaining orange peel in saucepan; stir in milk and bring to boil over medium heat. Stir small amount of hot mixture into egg; return egg mixture to milk mixture. Cook and stir until thickened. Cool. Pour about 1/4 cup into bottom of each prepared tart shell. Place one pear on each tart; brush with Orange Glaze. Cookie Tart Shells Blend together ingredients and press into 4-inch tart pans with removable bottoms. Bake 375 degrees F. 10 minutes or until golden. Cool. Makes four 4-inch tart shells. Orange Glaze Blend cornstarch and syrup and bring to boil over medium heat, cook and stir until thickened. Makes 1 cup. Quantity: Serves 4. Always be sure to use ripe pears. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bosc Pear-Orange Upside-Down Skillet Cake Recipe By : http://www.usapears.com/ Serving Size : 1 Preparation Time :0:00 Categories : Cakes Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sugar 1/4 cup packed brown sugar 2 tablespoons cornstarch 1/2 teaspoon ground cinnamon and grated orange peel 1/8 teaspoon ground nutmeg 1/2 cup orange juice 1/4 cup butter or margarine 2 Northwest Bosc Pears -- pared, cored and sliced (Anjou pears may also be used) -----Coffee Cake Batter----- 2 cups flour 1/2 cup sugar 3 teaspoons baking powder 1 teaspoon salt 1/3 cup softened butter or margarine 1 cup milk 1 slightly beaten egg Whipped cream (optional) Combine sugars, cornstarch, cinnamon, peel and nutmeg; heat with juice and butter in oven-safe skillet to boil. Cook and stir over medium-high heat until thickened; stir in pears. Simmer 5 minutes or until pears are tender. Remove from heat; cool slightly. Arrange pears in bottom of skillet. Spoon Coffee Cake Batter over pears. Bake at 350F for 30 to 35 minutes or until golden and wooden pick inserted near center comes out clean. Serve warm with whipped cream. Coffee Cake Batter: Combine flour, sugar, baking soda and salt and mix well. Cut in butter. Add milk and egg and mix well. Makes batter for 1 (9-inch) cake. Quantity: Makes 8 servings. Always be sure to use ripe pears. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brandied Brie Spread Recipe By : http://www.usapears.com/ Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Cheese Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 ounces Brie cheese 1 package lowfat cream cheese -- (3 oz.) 1 tablespoon brandy Northwest Comice Pears -- cored and sliced Remove rind of Brie cheese, if desired. Bring cheeses to room temperature; blend with brandy. Serve pears with cheese mixture. Storage Tip: Brandied Brie Spread will keep at least two weeks when refrigerated. Quantity: Makes about 3/4 cup spread. Always be sure to use ripe pears. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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