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* Exported from MasterCook *

 

Savory Roasted Pears

 

Recipe By : http://www.usapears.com/

Serving Size : 8 Preparation Time :0:00

Categories : Fruit Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons Balsamic vinegar

2 tablespoons olive oil

1 teaspoon Dijon-style mustard

1 teaspoon minced fresh thyme

1/2 teaspoon minced fresh rosemary

1/4 teaspoon salt and ground pepper

1/8 teaspoon ground sage

4 firm -- ripe Northwest

Anjou Pears, cored and quartered

 

Combined all ingredients except pears; mix well. Brush pears with vinegar and

oil mixture. Place pears on oiled rack in broiler pan. Bake at 425° F 12 to 15

minutes, brushing once after 6 minutes. Serve with roasted poultry or meats.

 

 

Serving Tips:

Serve hot as an accompaniment for roasted poultry or pork.

Refrigerate and use as an ingredient for green salads.

Serve cold as an accompaniment for cold chicken to take to a picnic.

Serve warm with soft cheeses.

 

 

 

 

 

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* Exported from MasterCook *

 

Seckel Salad Verde

 

Recipe By : http://www.usapears.com

Serving Size : 1 Preparation Time :0:00

Categories : Fruit Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 tablespoons pine nuts

12 assorted leaves of salad greens (butter -- endive,

argula, red

lettuce

2 ripe Seckel pears

2 stalks broccoli -- separated into

flowerets

12 green beans

8 large fresh basil leaves

3 tablespoons olive oil

3 tablespoons balsamic vinegar

Salt -- pepper to taste

(optional)

 

Toast pine nuts under broiler, until barely tanned. Watch carefully, as they

toast quickly. Set aside to cool. Steam the broccoli and beans until crisp

tender. Toss vegetables with olive oil and vinegar, and chill, an hour or

overnight. Slice pears into 8 to 12 slices each, eliminating core. Do not peel.

Arrange greens on two salad plates, followed by broccoli and beans. Arrange

Seckel pear slices in a fan, and add basil leaves. Divide pine nuts between two

salads, and garnish each salad. Pour any remaining oil and vinegar sparingly on

the salads.

 

This recipe can easily be doubled or tripled, if more composed salads are

desired, or all ingredients can be tossed for a dinner salad, to serve in a

salad side bowl.

 

 

Always be sure to use ripe pears.

 

 

 

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* Exported from MasterCook *

 

Spiced Pear Syrup

 

Recipe By : http://www.usapears.com/

Serving Size : 1 Preparation Time :0:00

Categories : Fruit Canning, Preserves, Etc.

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/4 cups Pear Juice

1 1/2 cups sugar

1/4 cup light corn syrup

1/8 teaspoon ground cinnamon

1 dash ground cloves

 

Combine Pear Juice, sugar, corn syrup and spices in 3-quart saucepan. Bring to

boil; stir until sugar dissolves. Boil hard for exactly 1 minute. Remove from

heat; skim off foam. Syrup may be frozen or canned.

 

 

Pear Juice

 

Core and slice 6 (about 2 lb.) USA Bartlett pears; mash with 1 tablespoon lemon

juice. Heat 5 minutes or until juices start flowing. Pour through fine sieve.

For cleaner syrup, sieve twice.

 

 

To Freeze

 

Pour cooled syrup in freezer containers; allow 3/4 to 1-inch head space. Freeze.

 

 

To Can

 

Ladle into clean hot canning jars to within 1/8-inch of tops. Seal according to

manufacturer's directions. Place jars on rack in canner. Process 5 minutes in

boiling water bath with boiling water two 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 1 pint. Recipe may be doubled.

 

 

Always be sure to use ripe pears.

 

 

 

 

 

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* Exported from MasterCook *

 

Steamed Pear and Cranberry Pudding

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Fruit Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 ripe Northwest Anjou or Bosc Pears -- (1 to 2)

1 cup halved cranberries

1 1/2 cups flour

2 teaspoons baking soda

1/2 teaspoon salt

1/2 cup hot water and molasses

-----Butter Sauce-----

6 tablespoons butter

3/4 cup sugar

6 tablespoons half-and-half

 

Core and dice pears to equal 1 cup. Combine with cranberries. Sift together

flour, soda and salt. Add fruit and mix well. Combine hot water with molasses

and stir into dry ingredients. Pour into greased 1-1/2 quart mold; fill only 2/3

full to allow for expansion during cooking. Cover with lid or greased foil.

Place on rack in deep kettle. Add poiling water to come halfway up side of mold.

Cover and simmer 2 hours or until toothpick inserted in center comes out clean.

Cool mold on wire rack 10 minutes. Loosen pudding and invert onto serving plate.

Serve warm or cold with Butter Sauce.

 

 

Butter Sauce

 

Combine butter sugan and half-and-half. Cook and stir until sugar is dissolved.

Makes about 1 cup.

 

 

Always be sure to use ripe pears.

 

 

 

 

 

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* Exported from MasterCook *

 

Sweet And Sour Pear Accompaniment

 

Recipe By : http://www.usapears.com/

Serving Size : 4 Preparation Time :0:00

Categories : Fruit Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Northwest Bosc or Anjou Pears -- halved cored and

sliced crosswise

1 cucumber

1/2 medium red onion -- sliced and

separated into rings

1/3 cup sliced waterchestnuts

Pepper (optional)

-----Sweet and Sour Marinade-----

3 tablespoons vegetable oil

2 tablespoons vinegar

1 tablespoon sugar

1/2 teaspoon salt

1 dash bottled hot pepper sauce

 

Marinate pears in Sweet and Sour Marinade for at least 1 hour. Drain. Pare

cucumbers vertically leaving strips of peel to give striped effect, halve, seed

and slice crosswise. Toss pears with cucumber, onion and waterchestnuts. Add

pepper to taste.

 

 

Sweet And Sour Marinade

 

Combine vegetable oil, vinegar, sugar, salt and hot pepper sauce. Makes about

1/3 cup.

 

 

Variation

 

Substitute white onion for red onion and add 1/4 cup sliced red radishes.

 

 

 

 

 

 

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* Exported from MasterCook *

 

Sweet and Sour Pear Sauce

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Fruit Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 fresh -- ripe USA Winter

Pears

1 cup orange juice

1/2 cup water

2 tablespoons sugar

1/2 teaspoon salt

1/2 cup diced green pepper

1/4 cup chopped onion

1/4 cup vinegar

1 tablespoon soy sauce

4 teaspoons cornstarch

 

Core pears and cut into wedges. In saucepan, combine orange juice, water, sugar

and salt. Add pears, green pepper and onion. Simmer 5 to 7 minutes, or until

pears are tender. Blend vinegar, soy sauce and cornstarch. Slowly add to sauce

and cook, stirring constantly, until thickened and clear.

 

 

Quantity: Makes about 3 cups sauce.

 

 

Always be sure to use ripe pears.

 

 

 

 

 

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* Exported from MasterCook *

 

Swiss Pear Supper Salad

 

Recipe By : http://www.usapears.com/

Serving Size : 4 Preparation Time :0:00

Categories : Fruit Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 package frozen green peas -- (10 oz.)

2 cups diced Swiss cheese -- (8 oz.)

2 tablespoons minced green onion

1/2 cup diced celery and sliced water chestnuts

1/4 cup thinly sliced radishes

3 fresh -- ripe USA Anjou Pears

2 teaspoons lemon juice

Lettuce

-----Yogurt Dressing-----

1/4 cup plain yogurt

1/4 cup dairy sour cream

1 tablespoon mayonnaise

2 teaspoons grated lemon peel

1 teaspoon sugar

¼ teaspoon dry mustard

1 dash salt and pepper

 

Cook peas according to package directions. Drain thoroughly and chill. Combine

peas with cheese, green onion, celery, water chestnuts and radishes in large

bowl. Core and dice 1 pear; toss with lemon juice and add to salad. Toss salad

with Yogurt Dressing. Mound on individual lettuce-lined plates. Slice remaining

pears; arrange on greens around salads.

 

 

Yogurt Dressing

 

Blend yogurt and sour cream, mayonnaise, lemon peel, sugar, dry mustard and salt

and pepper in small bowl. Refrigerate at least 1 hour to blend flavors. Makes

about ½ cup dressing.

 

 

Always be sure to use ripe pears.

 

 

 

 

 

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* Exported from MasterCook *

 

Tropical Pear Coconut Crisp

 

Recipe By : http://www.usapears.com/

Serving Size : 6 Preparation Time :0:00

Categories : Fruit Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 fresh Anjou or Bosc Pears

1 cup packed brown sugar -- divided

1 teaspoon grated orange peel

1/2 teaspoon each -- ground cinnamon and

nutmeg

1/2 cup flour -- divided

1/4 cup orange juice

1/4 cup butter or margarine

1 cup flaked coconut

Cream or half-and-half

 

Peel, core and slice pears. Toss with 1/2 cup brown sugar, orange peel,

cinnamon, nutmeg and 2 tablespoons flour. Place in shallow 2-quart baking dish.

Pour orange juice over pears. Combine remaining brown sugar and flour; cut in

butter until crumbly. Stir in coconut. Sprinkle over pears. Bake, covered, at

350 degrees F. for 40 minutes. Uncover and bake 10 to 20 minutes longer or until

pears are tender. Serve warm with cream or half-and-half.

 

 

 

Always be sure to use ripe pears.

 

 

 

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* Exported from MasterCook *

 

Warmed Seckel (Pear) Sandwich

 

Recipe By : http://www.usapears.com/

Serving Size : 1 Preparation Time :0:00

Categories : Fruit

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 slice rye or heavy grained bread

1 tablespoon mayonnaise

2 tablespoons bleu cheese crumbles

2 leaves spinach or romaine

1 Seckel pear -- sliced and cored

1 tablespoon chopped walnuts

 

Blend mayonnaise with 1 tablespoon bleu cheese until well mixed. Spread the

mixture evenly over the bread. Place leaves of greens on bread. Arrange pear

slices on top. Sprinkle remaining bleu cheese and walnuts on top. Run under the

broiler, watch carefully, until the cheese has just melted and walnuts begin to

toast.

 

 

Always be sure to use ripe pears.

 

 

 

 

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* Exported from MasterCook *

 

Whole Wheat Pear Pie

 

Recipe By : http://www.usapears.com/

Serving Size : 1 Preparation Time :0:00

Categories : Fruit Pies & Pastry

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 USA Anjou or Bosc Pears -- (4 to 5)

1/2 cup sugar

2 tablespoons whole wheat flour

3/4 teaspoon cinnamon

2 tablespoons lemon juice

1 whole wheat pastry shell -- (9-inch)

1/2 cup whole wheat flour

1/4 cup brown sugar

1/4 teaspoon cinnamon

1/4 cup soft butter or margarine

-----Whole Wheat Pastry-----

1 1/4 cups whole wheat flour

2 tablespoons sugar

1/3 cup oil

3 tablespoons milk

 

Core and slice unpeeled pears, reserving 3 slices for garnish. Toss pears with

1/2 cup sugar, 2 tablespoons whole wheat flour. 3/4 teaspoon cinnamon and lemon

juice. Place in pie shell. Sprinkle with topping mixture of remaining flour,

brown sugar, cinnamon and butter. Bake 50 minutes at 350 degrees. Garnish with

reserved pear slices.

 

 

Whole Wheat Pastry:

Combine whole wheat flour with sugar, oil and milk, mixing well. Mixture will be

crumbly. Press into 9-inch pie plate.

 

 

Quantity: Makes 1 (9-inch) pie.

 

 

Always be sure to use ripe pears.

 

 

 

 

 

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* Exported from MasterCook *

 

Winter Pear Nut Topped Pie

 

Recipe By : http://www.usapears.com/

Serving Size : 1 Preparation Time :0:00

Categories : Fruit Pies & Pastry

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 fresh USA Pears -- Anjou or Bosc

2 tablespoons flour

1/2 cup dark corn syrup

1/4 cup brown sugar

1 Dash salt

2 tablespoons butter

1 tablespoon lemon juice

-----Walnut or Pecan Pastry-----

1 cup sifted flour

1/2 teaspoon salt

1/4 cup finely chopped walnuts or pecans

1/3 cup shortening

2 tablespoons cold water -- (2 to 3)

-----Walnut or Pecan topping-----

1/2 cup brown sugar

1/3 cup flour

1/4 cup butter

1/2 teaspoon cinnamon

1/4 cup chopped walnuts or pecans

 

Core and slice pears. Reserve 6 pear slices for garnish. Toss remaining pear

slices with flour. Turn into unbaked walnut or pecan pastry shell. Combine corn

syrup, brown sugar, salt, butter and lemon juice. Heat to melt butter and sugar.

Pour over pears. Arrange reserved pear sliced in a circle in center of pie.

Sprinkle with Walnut or Pecan Topping. Bake at 400 degrees F. 55 to 60 minutes.

 

 

Walnut or Pecan Pastry

 

Combine flour, salt, and chopped walnuts or pecans. Cut in shortening with

pastry blender or two knives until mixture is the consistency of coarse

cornmeal. Add cold water, 1 tablespoon at a time, stirring lightly with a fork.

Shape dough into a smooth ball. Roll dough to 1/8-inch thickness. Fit into

9-inch pie plate. Turn edge under and crimp.

 

 

Walnut or Pecan Topping

 

Combine brown sugar, flour, butter, cinnamon and walnuts or pecans.

 

 

Quantity: Makes 1 (9-inch) pie.

 

 

Always be sure to use ripe pears.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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