Fall-time Recipes with Pear
Courtesy of: Judi Strauss, The Charmed Kitchen
- 4-5 medium ripe pears
- 4-5 wooded sticks
- 8 oz. caramels
- 6 oz. chocolate chips or discs
- 1/3 c. desired topping such as chopped nuts, chopped toasted, hulled pumpkin seeds, candy sprinkles, etc.
Wash and dry pears and remove stems. Insert sticks through top of pears. Melt caramels over low heat and dip pears, one at a time to cover pears about ¾ of the way up. Set pears on oiled wax paper to cool. Melt chocolate over medium low heat, stirring often to avoid burning. Dip cooled pears in chocolate, but do not completely cover caramel. Dip pears in decorations to coat, leaving half of the chocolate uncovered. Chill pears in fridge to set chocolate. Wrap in cellophane or plastic wrap and keep chilled. Makes 4-5.
- ½ c. sugar
- ½ c. balsamic vinegar
- 1 lb. Pears, cored, peeled and diced
- 2 T. dried minced onion
- 1 t. minced garlic
- dash hot sauce
- pinch cinnamon
- salt and pepper to taste
Combine all ingredients in a saucepan and cook over medium heat until thickened, about 20 minutes. Stir often to avoid burning. Serve with pork or lamb roasts. Also great with turkey. Makes about 2 cups.
Pork with Pear Chutney
- 1 lb. Pork loin. Sliced or 4 pork chops
- 1 large onion, sliced
- salt and pepper to taste
- 1 recipe pear chutney, See above
In skillet cook pork in oil, turning to brown evenly until juices run clear when meat is pierced. Remove meat and add onions, sautéing until onions are browned. Return pork to pan, adjust seasonings and add1 cup of the pear sauce. Cook 10 minutes, or until heated through and bubbly. Serves 4.
Smoked Turkey and Pear Salad
- 1 ¼ lb. Smoked turkey, diced
- ½ c. chopped celery
- ½ c. chopped green onions
- 1/3 c. mayonnaise
- 2 T. chopped fresh parsley
- 3 ripe pears, cored and diced
- salt and pepper to taste
- ½ c. oil
- ¼ c. cider vinegar
- 1 T. sugar
- dash salt and pepper
- ½ lb. Salad greens, washed and torn into bite-sized pieces
In medium bowl combine turkey with next 5 ingredients. Season to taste and chill. In jar with tight-fitting lid combine dressing ingredients. Place greens in a large bowl and toss with the dressing. Divide among 4 serving plates and top with the turkey mixture and croutons. Serves 4.
“Pearadise” Pork Tenderloin
- 1 ¼ lb. Pork tenderloin, trimmed and cut in 1“ thick slices
- 4 T. butter
- 4 firm but ripe Anjou pears, cored and cut into ½ inch thick wedges
- 1 t. sugar
- ½ c. minced onion
- ½ t. rosemary
- ½ c. pear nectar
- 2 T. sherry
- salt and pepper
Between layers plastic wrap pound pork to ¼ inch thickness. Set aside. In skillet cook pears in 2 T. of the butter with sugar until deep golden, about 8 minutes. Remove from skillet and add remaining butter to skillet. Salt and pepper the pork before cooking it in batches, about 3 minutes per side. Remove pork from pan and add onions, cooking until browned. Add rosemary, pear nectar and sherry, cooking until sauce reduces by half. Return pears to pan to heat through. Place pork on serving platter and top with pears in sauce. Serves 4.
Autumn Chicken Salad
- 1/3 c. apple cider or juice
- 3 T. olive oil
- 3 T. cider vinegar
- 1 t. dried thyme
- 1 t. Dijon mustard
- 1 t. sesame oil
- Salt and pepper to taste
- 4 boneless, skinless chicken breast halves
- 6 c. torn mixed salad greens
- 3 T. chopped green onions
- 1 rib celery, diced
- ½ c. carrots cut in thin strips
- 12 green beans, ends trimmed and cooked 3 minutes, then chilled in ice water
- 2 c. diced pears
- 3-4 T. walnuts or toasted, hulled pumpkin seeds
Whisk dressing ingredients together. Place chicken breasts in a shallow dish and drizzle a little of the dressing over them. Chill the rest. Let chicken marinade for 30 minutes then grill or broil until cooked, brushing with some of the dressing still in the dish. Discard any unused marinade. Cut chicken into strips. To assemble salads divide greens among 4 salad plates. Place 3 beans on each plate, to one side and in a fan shape. Arrange chicken strips in a fan shape on beans. Sprinkle with onions and celery. Arrange carrots in a fan on other side of dish from beans. Place pears near carrots, sprinkling a piece or two over the chicken. Sprinkle with seeds and drizzle with reserved dressing. Serves 4.
- 6-7 medium sized ripe pears
- 3 c. vodka
- 1 c. sugar syrup- recipe follows
Wash, peel and core pears, reserving only the fruit. Place in jar with vodka and steep 1-2 weeks, shaking several times. Strain, squeezing out as much juice from the fruit as possible. Add sugar syrup and mature 4-6 weeks. Makes 4 cups.
Simple syrup is made from 1 cup of sugar and ½ cup of water. Bring to a boil, then cool. You will have 1 cup of syrup.
Pear, Prosciutto and Goat Cheese Appetizers
- 2 pears (such as Bosc or Bartlett), cored and cut into 8 wedges
- 2 teaspoons fresh lemon juice
- 1 cup arugula
- 3 ounces goat cheese, cut into small pieces
- 6 ounces thinly sliced prosciutto, cut in half lengthwise
In a large bowl, toss the pears and lemon juice. Layer a slice of pear, an arugula leaf, and a piece of cheese on a piece of prosciutto and roll up. Makes 16. Chill until ready to serve. Best served within an hour or two after assembling.
Classic Poached Pears
- 1½ c. red wine
- 1 lemon
- 1 orange
- 3/4 cup sugar
- ½ vanilla bean, split, or 1/4 teaspoon vanilla extract
- 1 cinnamon stick
- 5 cloves
- 4 small ripe pears (any variety), peeled
In a small saucepan, off the heat, combine the wine, the juice from the lemon and orange, the sugar, vanilla, cinnamon stick, and cloves. Add the pears and bring to a boil. Reduce heat and simmer, uncovered, turning the pears occasionally, until they’re easily pierced with the tip of a knife, about 25 minutes. Using a slotted spoon, transfer the pears to individual plates. Remove and discard the spices. Return the liquid to a simmer and cook until syrupy and reduced by two-thirds, about 15 minutes, depending on size of pan. Spoon the sauce over the pears. Serves 4.
Cabbage with Apples & Pears