Guest guest Posted December 1, 1999 Report Share Posted December 1, 1999 * Exported from MasterCook * Bunny Hop Salad Recipe By : http://www.usapears.com/ Serving Size : 2 Preparation Time :0:00 Categories : Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium Northwest pear -- cored and halved Lemon juice (optional) 4 raisins 2 large almonds -- split 12 thin strips carrot 2 miniature marshmallows Dip cut side of pears in lemon juice, if desired. Place pear halves on serving plate, cut side down. Decorate top end of each half with 2 raisins for eyes, almonds for ears, 6 carrot strips for whiskers and miniature marshmallows for nose and tail. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Butterscotch Boscs Recipe By : http://www.usapears.com/ Serving Size : 6 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Northwest Bosc Pears 3 cups water 1 cup sugar 1 tablespoon lemon juice 1 1/2 cups packed brown sugar 1/4 cup light corn syrup -- butter or margarine and evaporated milk or half-and-half 1/4 teaspoon salt Leaving stems intact, pare skin from pears and core from bottom. Combine water, sugar and lemon juice in large saucepan. Bring to boil; then boil 5 minutes. Add pears; cover and simmer 12 to 15 minutes or until tender, basting occasionally with syrup. Cool pears in syrup. Combine remaining ingredients. Boil about 3 minutes or until mixture reaches 220 degrees F. Cool at room temperature. Arrange poached pears in individual stemmed dishes. Top with sauce. Tip: For a lighter dessert, pears may be served in poaching syrup instead of butterscotch sauce. Always be sure to use ripe pears. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheese Filled Comice Halves Recipe By : http://www.usapears.com/ Serving Size : 8 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons lemon juice 2 tablespoons water 4 firm -- ripe Northwest Comice Pears 4 ounces soft cream cheese 1 ounce crumbled blue cheese 1/2 cup finely ground or diced nuts (walnuts -- hazelnuts, or pecans) Fresh cheeses: an assortment of Brie -- Blues, Camembert, Gouda, Gorgonzola, Cheddar Halve and core Comice pears. Brush surface lightly with diluted lemon juice to retard browning. Combine cream cheese and blue cheese until well mixed. Form into 1-inch balls and roll in chopped nuts. Place cheese ball into center cavity of each Comice half. Serve with additional cheese selection. Serving Tip: Sherry or light white wine is a good accompaniment. Always be sure to use ripe pears. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Glazed Pears Recipe By : http://www.usapears.com/ Serving Size : 6 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups water 1/2 cup sugar 1 lemon peel twist (2-inch) 6 Northwest Bosc pears 6 ounces semi-sweet baking 2 tablespoons shortening Combine water, sugar and lemon twist in a large saucepan; bring to a boil. Pare pears and trim slightly to level bottom; remove core from blossom end, leaving stem intact. Add pears to poaching liquid; reduce heat. Cove and simmer gently about 8 to 10 minutes or until tender when pierced with tip of sharp knife; turn and baste occasionally. Remove pears from liquid; stand on flat dish. Cool. Melt chocolate and shortening over very low heat. Dry pears with paper towels. Holding each pear carefully by the stem, spoon chocolate mixture over pear to coat. Let stand in cool pace to set chocolate. Arrange pears on serving dish. Always be sure to use ripe pears. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Pear Delight Recipe By : http://www.usapears.com/ Serving Size : 2 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon butter 1 tablespoon flour 1/2 cup milk 3 tablespoons cocoa 2 1/2 tablespoons sugar 2 egg yolks 1/4 teaspoon vanilla 2 egg whites 1 fresh Northwest Bosc or Anjou Pear -- peeled and sliced Melt butter; blend in four. Heat milk, cocoa and sugar together until hot, but not boiling; add all at once to flour mixture, stirring constantly. Beat egg yolks until light. Blend small amount of sauce into yolks; add mixture to sauce. Cook and stir over low heat until slightly thickened. Add vanilla. Cover and cool. Beat egg whites until stiff but not dry; fold into cooled chocolate mixture. Lay sliced pears in bottom of buttered 4-cup baking dish; pour chocolate mixture over. Bake at 350 degrees F. 30 minutes or until set. Serve immediately. Always be sure to use ripe pears. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cinnamon Spiced Northwest Pear Fritters Recipe By : http://www.usapears.com/ Serving Size : 1 Preparation Time :0:00 Categories : Breads Breakfast Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup milk 1/4 cup vegetable oil 2 tablespoons honey 2 1/4 cups flour 1 package active dry yeast -- (1/4 oz.) 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 2 eggs slightly beaten 1 firm-ripe Northwest Anjou or Bosc Pear -- pared cored and chopped Vegetable Oil Sugar Combine milk, 1/4 cup oil and honey in saucepan; heat to 120° F. Combine flour, yeast, cinnamon, salt and nutmeg in mixing bowl. Add hot milk mixture; mix thoroughly. Dough will be stiff. Add eggs; beat well. Stir in pears. Cover and let rise in warm place about 1 hour or until doubled. Deep-fry heaping tablespoonfuls at 375° F in 2-inches oil until nicely browned, turn once. Drain on paper towels; shake with sugar to serve. Always be sure to use ripe pears. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Comice Bread Pudding Recipe By : http://www.usapears.com/ Serving Size : 8 Preparation Time :0:00 Categories : Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups milk 3 cups day old bread -- in 1-inch cubes 1/2 cup sugar 1/4 cup butter -- melted 3 eggs -- slightly beaten 1/4 teaspoon almond extract -- (1/4 to 1/2) 1/4 teaspoon salt 2 firm -- ripe Northwest Comice pears, pared, cored and sliced Cinnamon -- nutmeg, and sugar Heat milk until bubbles form around edge of pan; pour over bread and cool to lukewarm. Combine sugar, butter, eggs, almond extract and salt; mix well and stir into bread mixture. Line buttered 13 x 9 x 2-inch baking dish with 1/2 of pear slices; pour bread mixture over pears. Arrange remaining pear slices over top. Sprinkle with cinnamon, nutmeg, and sugar. Bake at 325 degrees F. 50 to 55 minutes or until knife blade inserted near center comes out clean. Always be sure to use ripe pears. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Farmhouse Bosc Pie Recipe By : http://www.usapears.com/ Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastry Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package dry yeast 1/4 cup warm water (about 110 degrees F) 1/2 cup butter or margarine -- softened 1 1/2 cups flour -- divided (1 1/2 to 2) 1/4 teaspoon salt 4 Northwest Bosc pears -- (about 6 cups) peeled, cored and sliced (4 to 5) 2 tablespoons orange juice 1 teaspoon grated orange peel 1/3 cup sugar 3 tablespoons cornstarch 1 teaspoon ground cinnamon -----Orange Glaze (optional)----- 3/4 cup powdered sugar 1 tablespoon orange juice 1/4 teaspoon grated orange peel Dissolve yeast in warm water for 5 minutes. In large mixing bowl, combine yeast mixture, butter, 1/2 cup flour and salt; beat 5 minutes or until smooth. Gradually beat in 1 cup additional flour to make a soft dough. Knead dough on floured board, kneading in additional flour to make a smooth, elastic dough. Roll dough into circle approximately 18 inches in diameter; gently lift onto greased baking sheet. Gently toss pears with orange juice and peel. Combine sugar, cornstarch and cinnamon; mix gently with pears. Spoon pear mixture onto dough leaving 4 to 5-inch border. Lift edges of dough up and over fruit, leaving a 5-inch circle of pears showing in the center. Bake at 350 degrees F for 30 to 35 minutes or until crust is golden brown and pears are tender. Drizzle with Orange Glaze while still warm. Orange Glaze: Combine all ingredients. Makes 1/4 cup Always be sure to use ripe pears. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Forelles Baked in Pastry Recipe By : http://www.usapears.com/ Serving Size : 8 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 firm ripe Northwest Forelle Pears 1 cup diced dates -- or dried apricots 1/2 cup packed light brown sugar 1 teaspoon ground cinnamon Pastry dough for double crust pie 1 egg 2 tablespoons milk 3/4 cup dietary sour cream 2 tablespoons granulated sugar 1 teaspoon vanilla 1/4 cup raspberry or strawberry syrup Preheat oven to 350°F. Core pears, leaving stem intact. Mix dates(or dried fruits), brown sugar and cinnamon. Fill cavity of pears with fruit mixture. Roll out pie crust (or use prepared crust). Cut 2 strips of pastry, 2 inches wide by 8 inches long, for each pear. Cut the end of each strip so it tapers to a point. For each pear, lay two strips of dough together in the shape of a cross. Moisten center of bottom strip with water before placing other piece on top. Place filled pear in center of cross. Brush edges of dough with enough water to moisten. Gently fold dough up the sides of pear, and pinch edges together. Repeat with other edges, pinch tops together to seal pears completely. Beat egg and milk together. Brush dough surface with mix. Bake on cookie sheet at 350°F for 25 to 30 minutes, until golden brown. Cool on rack. Mix sour cream, sugar and vanilla. Place 1/6 of mixture on each dessert plate; dot with berry syrup. Swirl pattern with knife point. Place pears on plate and serve. Always be sure to use ripe pears. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fresh Anjou Pear Tart Recipe By : http://www.usapears.com/ Serving Size : 10 Preparation Time :0:00 Categories : Pies & Pastry Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ounces almond paste 1/3 cup granulated sugar 1/2 cup butter softened to room temperature 2 eggs 3/4 cup Hazelnuts -- roasted and ground 1 teaspoon vanilla 1 prepared 9 inch tart shell 1/2 cup chocolate -- melted 4 firm-ripe USA Anjou pears -- peeled, cored, and sliced about 1/4 inch thick 1 lemon -- juiced 4 ounces apricot preserves -- melted and strained Preheat oven to 350° F. For filling, cream together almond paste and sugar. Add butter and mix until smooth. Add eggs and mix until smooth. Add ground hazelnuts, vanilla and mix. Brush melted chocolate on bottom of prepared tart shell and pour in filling. Bake at 350° F for 35 to 40 minutes, until filling is lightly browned and set in the center. Cool tart on rack. When the tart is cooled, toss pear slices gently with lemon juice to keep them from turning brown. Arrange pear slices in concentric circles. Brush completed tart with strained apricot preserves. Always be sure to use ripe pears. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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