Guest guest Posted December 1, 1999 Report Share Posted December 1, 1999 * Exported from MasterCook * Fresh Seckel Salsa and Garnish Recipe By : http://www.usapears.com/ Serving Size : 1 Preparation Time :0:00 Categories : Pickles & Relishes Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup fresh cranberries 4 tablespoons sugar 4 ripe USA Seckel pears 2 teaspoons Raspberry vinegar Finely chop cranberries or process quickly in food processor. Mix in the sugar and adjust to taste. Refrigerate at least one hour. Slice pears in half. With a melon ball instrument, scoop out the flesh of the pear halves, discarding seeds and coarse core fiber. Reserve the shell, and coarsely chop the pear flesh. Add raspberry vinegar to mixture. Fill pear shells with a teaspoon of mix, as a plate garnish, and serve remaining as salsa. Always be sure to use ripe pears. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Frozen Bosc Cream Salad Recipe By : http://www.usapears.com/ Serving Size : 6 Preparation Time :0:00 Categories : Salads Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Ripe USA Bosc pears 1 can crushed pineapple -- (8 oz.) 2/3 cup diced celery 1/2 cup chopped walnuts 1/2 cup miniature marshmallows 2 eggs -- slightly beaten 1/3 cup sugar 1/4 cup lemon juice 1/8 teaspoon salt 1/4 cup mayonnaise 1/2 cup heavy cream -- whipped Core and chop pears. Drain pineapple, reserving syrup. Combine pears, pineapple, celery, nuts and marshmallows. Mix well. In a saucepan, combine eggs, sugar, lemon juice, salt and pineapple syrup. Cook over low heat, stirring constantly, until slightly thickened. Cool. Stir in mayonnaise. Fold whipped cream into cooled egg mixture. Pour over fruit and toss lightly. Pour into an oiled 6-cup mold and freeze until firm. Let stand 20 minutes at room temperature before serving. Garnish with sliced pears and parsley, if desired. Always be sure to use ripe pears. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ginger Cakes with Pear Sauce Recipe By : http://www.usapears.com/ Serving Size : 6 Preparation Time :0:00 Categories : Desserts Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sour milk* 1/2 cup sugar 1/4 cup molasses 1/4 cup melted butter or margarine 1 egg 1 1/4 cups flour 3/4 teaspoon soda 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/4 teaspoon salt ----Pear Sauce---- 2/3 cup sugar 2 tablespoons cornstarch 2 cups boiling water 1/3 cup lemon juice 2 tablespoons grated lemon peel 2 USA Bartlett pears -- pared, cored and sliced Ginger Cakes Whipped topping or whipped cream Grated lemon peel garnish Beat at medium speed until smooth. Fill greased muffin cups 3/4 full. Bake at 350°, 15 to 18 minutes. Cool 5 minutes. Remove cakes from muffin tin. *Add 1 1/2 teaspoons vinegar to 1/2 cup of milk, mix well. For Pear Sauce: Combine sugar and cornstarch. Add 3 tablespoons water, making paste of cornstarch/sugar mix. Add remaining water, mix well. Add lemon juice, lemon peel, and salt. Cook over low or medium heat and stir until thickened. Add pears; set aside. Makes 4 cups sauce. Arrange Ginger Cakes on individual serving bowls. Spoon Pear Sauce over tops. Garnish with topping and lemon peel. Always be sure to use ripe pears. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ginger Glazed Pear Coffee Cake Ring Recipe By : http://www.usapears.com/ Serving Size : 8 Preparation Time :0:00 Categories : Breakfast Cakes Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups diced USA Pears -- Anjou or Bosc 1/2 cup raisins 1/3 cup chopped walnuts or hazelnuts 1/2 teaspoon grated lemon peel 1 envelope dry yeast 1/4 cup warm water 1 egg 2 1/4 cups buttermilk biscuit mix 6 tablespoons sugar -- divided 1 tablespoon butter -- softened -----Ginger Glaze----- 1/4 cup water 1/4 cup sugar 4 teaspoons corn syrup 1/2 teaspoon powdered ginger (or finely minced candied ginger) Combine pears, raisins, nuts and lemon peel. Set aside. Dissolve yeast in warm water. Beat in egg, biscuit mix and 2 tablespoons sugar. Turn out on a floured surface. Knead about 20 times. Roll into a 16x9-inch rectangle. Spread with butter. Spoon set aside pear mixture evenly over dough. Sprinkle with remaining 4 tablespoons sugar. Roll up, starting with the long end. Pinch seam together to seal. Place roll, seam side down, on a greased baking sheet. Shape into a ring, overlapping the ends. Make cuts, 2/3 way into ring, at 1-inch intervals, and turn each section on its side. Cover, and let rise in a warm place for 1 hour. Bake at 375 degrees (F) for 15 to 20 minutes. Spread with hot glaze while still warm. Ginger Glaze: combine all ingredients in saucepan. Bring to a boil. Simmer 5 minutes, stirring frequently. Spoon while hot over warm ring. Always be sure to use ripe pears. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Gingered Pear Jam Recipe By : http://www.usapears.com/ Serving Size : 1 Preparation Time :0:00 Categories : Fruit Jams & Jellies Canning, Preserves, Etc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds fresh NW Bartlett pears 1 orange 1/2 lemon 1/2 cup diced candied ginger 1 package powdered (1-3/4 oz.) fruit pectin 5 cups sugar Core and finely dice pears to make 4 cups. Put orange and lemon through food chopper, or process coarsely. Combine pears, orange, lemon, candied ginger and fruit pectin. Bring to boil. Add sugar and bring back to full rolling boil. Boil 1 minute. Remove from heat and skim with metal spoon. Cool 5 minutes, skim again. Put in sterilized jars and seal. Process according to manufacturer's directions. Quantity: Makes approximately 6 half pints. Always be sure to use ripe pears. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Glazed Pear Pie Recipe By : http://www.usapears.com/ Serving Size : 6 Preparation Time :0:00 Categories : Pickles & Relishes Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups sugar -- divided 1/4 cup Cornstarch 1 Dash salt 3 cups milk 2 eggs -- beaten 2 tablespoons butter or margarine 1 teaspoon vanilla* 1 baked 9-inch pie shell 1 cup water and orange juice 2 tablespoons lemon or lime juice 2 fresh USA Anjou or Bosc Pears -- pared and cut into eighths Almond slices -- toasted (optional) In saucepan, blend 1/2 cup sugar, 1/4 cup cornstarch and salt. Stir in milk and eggs. Cook and stir over medium heat until thickened and bubbly. Boil 1 minute. Remove from heat; add butter and vanilla. Pour into cooled pie shell. Refrigerate until completely chilled. Combine 1 cup sugar, water and juices; bring to a boil. Add pears; simmer about 15 minutes or until tender. Cool pears in liquid to room temperature. Drain pears; reserve 1 cup liquid. Arrange pears on custard. Combine reserved liquid and 1 tablespoon cornstarch; cook and stir until thickened. Pour over pears to glaze. Garnish with almond sliced. Chill several hours. * One-fourth teaspoon almond extract can be substituted. Always be sure to use ripe pears. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hawaiian Pear Chutney Recipe By : http://www.usapears.com/ Serving Size : 1 Preparation Time :0:00 Categories : Pickles & Relishes Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds ripe USA Bartlett pears -- (6 to 7) cored and chopped 1 can crushed pineapple -- (8 oz.) 1/2 cup vinegar 1/2 cup packed brown sugar 1 cup golden raisins 2 tablespoons finely chopped candied ginger 1 1/2 teaspoons salt 2 cloves garlic -- crushed 1/2 teaspoon cayenne pepper -- ground cloves and ground cinnamon 1/2 cup slivered almonds Combine all ingredients except almonds. Bring to boil; cook and stir over low heat 30 minutes or until slightly thickened. Stir in almonds. Ladle into clean hot canning jars to within 1/2-inch of tops. Seal according to jar manufacturer's directions. Place jars on rack in canner. Process 10 minutes in boiling water bath with boiling water 2 inches above jar tops. Remove jars from canner. Place on thick cloth or wire racks. Cool away from drafts. After 12 hours test lids for proper seal; remove rings from sealed jars. Quantity: Makes about 3 pints. Always be sure to use ripe pears. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Japanese Pear Salad Recipe By : http://www.usapears.com/ Serving Size : 4 Preparation Time :0:00 Categories : Salads Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons rice vinegar -- red wine vinegar or balsamic vinegar 2 tablespoons packed brown sugar 2 fresh USA Anjou or Bosc Pears -- cored and sliced 1/3 cup thinly sliced mushrooms 1/4 cup thinly sliced green pepper and radishes 4 Green Onion Brushes Combine vinegar and sugar; gently toss pears in mixture. Allow to stand 30 minutes to 1 hour to blend flavors; stir occasionally. Drain pears and arrange with vegetables on individual trays or plates. Green Onion Brushes: Cut 3-inch piece off root ends of 4 green onions. Cut three 1-inch lengthwise slashes through root end; rotate onion half-turn and make three more 1-inch lengthwise slashes. Place in iced water. Drain before using. Makes 4 brushes. Always be sure to use ripe pears. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lunch Box USA Pear-Bean Salad Recipe By : http://www.usapears.com/ Serving Size : 4 Preparation Time :0:00 Categories : Salads Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 fresh -- ripe USA Anjou Pear 1 can dark red kidney beans -- (15 oz.) rinsed and drained 1/4 cup minced onion -- chopped celery and chopped green pepper 1 1/2 tablespoons white wine vinegar and oil 3/4 teaspoon chili powder 1/4 teaspoon salt -- (1/4 to 1/2) Core and dice pear. Combine with beans, onion, celery and green pepper; mix well. Combine remaining ingredients; stir into pear-bean mixture. Chill. Always be sure to use ripe pears. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Minted Pear Salad with Cottage Cheese Dressing Recipe By : http://www.usapears.com/ Serving Size : 6 Preparation Time :0:00 Categories : Fruit Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package lime flavored gelatin -- (3 oz.) 1 dash salt 1 cup boiling water 1/4 teaspoon mint extract 1 1/2 teaspoons vinegar 3/4 cup cold water 2 fresh Bosc or Anjou pears -- (2 to 3) -----Cottage Cheese Dressing----- 1/2 cup cottage cheese 1/4 cup milk 2 teaspoons sugar 2 teaspoons lemon juice 1/4 cup chopped walnuts Dissolve gelatin and salt in boiling water. Stir in mint extract, vinegar and cold water. Chill until very thick. Core and chop pears to measure 1-1/2 cups. Fold pears into gelatin. Pour into oiled 1-quart ring mold. Chill until firm. Unmold. Serve with Cottage Cheese Dressing. Cottage Cheese Dressing: Beat cottage cheese with milk until smooth. Add remaining ingredients and beat well. Makes 3/4 cup. Always be sure to use ripe pears. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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