We all want to ‘up the ante’ when company is expected. For a perfect appetizer, make this one up. Everyone will want the recipe and you can smile and then run to the kitchen to pat yourself on the back.
- 1/2 cup pecan halves
- 1 tsp. butter
- 2 tsp. sugar
- 1/4 tsp. paprika
- 1/8 tsp. cayenne pepper
- light pinch of salt
- 2-3 large Bosc pears, washed, pat dry
- 1 tbsp. water
- 3 large endives, trimmed
- 4-5 oz. Balderson’s aged cheddar cheese
Preheat oven to 400 degrees. Lay the pecans on a baking sheet and toast for only 5 minutes. Remove from the oven.
Transfer the nuts to a frying pan and add the butter, sugar, paprika, cayenne and salt. Toss until the butter and sugar melt and the seasoning has covered all the nuts. Remove to a paper towel to cool down. Chop the nuts up and set aside.
Now grate the pears, making sure to remove the seeds, core and stem. Heat a frying pan . Add the pears. Add the 1 tbsp. water and cook for about 3 minutes. Remove from heat, drain any excess liquid and let cool.
Peel the leaves off the endive and set out on a platter. Place a spoonful of the pears on each leaf and top with the chopped pecans and crumbled cheese.
Serve immediately with a glass of chilled……
Pear and Lime Pie With A Pate Brisee Crust
This crust is the flakiest ever when served the day it is made. To hold it over for a day, tent with foil and store at room temperature. Can be placed in the refrigerator for up to 2 days – tented of course.
Crust Recipe
- 2 1/2 cups flour
- 1 tsp. salt
- 1 tsp. sugar
- 2 sticks unsalted butter ( 1 cup) cold and cut into small cubes
- 1/4 – 1/2 cups ice water
- 1/3 cup of water
Pulse the flour, salt and sugar in the food processor until combined. Add the butter and pulse until it resembles coarse crumbs with some pea-size pieces remaining.
Drizzle 1/3 cup of water and blend until mixture holds together when pinched. If this is too crumbly add more water, 1 tbsp. at a time. Do not over process.
Divide dough in half. Transfer to two pieces of plastic wrap; knead two times and form into disks. Wrap in the plastic and refrigerate at least one hour.
Now that is done. Just make a note that this the flakiest when used the same day you make it. Let’s finish this now.
Filling
- 8 Anjou pears, peeled, cored and cut into 3/4 inch wedges
- 1/2 cup sugar
- 1/4 cup diced candied lime peel
- 1/4 cup cornstarch
- 2 tbsp. fresh lime juice
- 3/4 tsp. coarse salt
- 1/4 tsp. freshly grated nutmeg
- flour for dusting
- Pate Brisee (just made)
- 2 tbsp. unsalted butter, cut into small pieces
- 1 large egg, well beaten
- 1 cinnamon stick
Preheat oven to 375 degrees with the rack in the center. Add a sheet of tin foil on the rack below just in case juices run over.
In a large bowl combine the pears, sugar, lime peel, cornstarch, lime juice, salt and nutmeg.
On a lightly floured work surface, roll one of the disks out to a 13 inch round (about 1/8 inch thick) Fit into a 9 inch pie plate. Pour the filling in the pie shell. Dot with butter on top.
Roll out the second disk to a 13 inch round, about 1/8 inch thick. Drape this over the filling. Trim the overhang to 1 inch and press to seal, then tuck under and crimp with a fork. Brush the top with the beaten egg. In the top, cut 5 slits to allow for venting. Make a pretty design like a leaf. Insert the cinnamon stick to act like the stem. Freeze this 30 minutes.
Bake until the crust is golden on the bottom and the juices are bubbling in the center (about 60-90 minutes). If it is browning too quickly tent with foil or use an edge protector. Remove from the oven to a rack and allow to cool completely. This should take about 4 hours.
Slice and serve. oh no! Too many ahhs and ohhs. Just smile and say thank you. Anyone for more?
Baked Bosc Pears With Warm Caramel
This is a truly show-stopping dessert and everyone should try it at least once…betcha can’t stay at one time only.
- 1/4 cup pecans
- 4 large Bosc Pears
- 1/4 cup golden raisins, chopped
- 2 tbsp. packed light brown sugar
- 2 tbsp. unsalted butter, cubed
- 1 tbsp. grated lime zest
- 1 tsp. flour
- 1/4 tsp. cinnamon
- 1/2 cup pear juice
Preheat oven to 350 degrees.
Place pecans on a baking sheet and bake for 10 minutes. Remove from baking sheet and chop. Set aside.
Peel the skin back from the top one third of each pear. Use a melon baller and core the pears, leaving one half inch of the bottoms in tact to hold the filling.
In a small bowl, combine the raisins, sugar, lime zest, flour and cinnamon. Toss to coat. Using a small spoon, stuff the filling into the pears, pressing with fingers to compact. Set pears upright in a pie plate. Spoon the juice over each pear, cover with foil and bake for approximately 45 minutes or until they can be easily pierced with the point of a knife.
Remove the pears from the pie plate and drain the juices into a small pot. Keep the fruit warm while making the sauce. Place the pot over a medium high heat and simmer for 4 minutes until the juices are recued to 1/4 cup. Reserve.
Caramel
- 1/2 cup sugar
- 2 tbsp. lime juice
- 1/4 cup reserved juices
Heat sugar and lime juice into a small saucepan, over medium heat until the sugar is moistened. Allow it to come to the boil then simmer for about 5 minutes until the sugar has turned golden. CAREFULLY pour the juices into the sugar. It will bubble and spit, stir constantly to incorporate into the caramel.
Pour the sauce over and around the pears.
Serves 4.
Pear Tart
Not quite the season yet, but put this on the ‘to do’ list. It is a winner and living in the Okanagan makes it a ‘must do’. If using fresh pears, peel, slice and boil 4 pears in 3 cups of water and 4 tbsp. sugar until tender.*
- 2 cups digestive biscuits, finely crushed
- 1/3 cup melted butter
- 1/4 cup apricot jam, warmed for easier spreading
- 1 can pear halves, well drained*
- 1 can Eagle Brand condensed milk
- 1/4 cup whipping cream
- 1 egg
- 1/2 tsp. vanilla
- pinch of cinnamon
Mix the crushed biscuits with the butter until moistened and spread into a 9 inch tart pan or pie dish over the bottom and up the sides. Refrigerate for 10 minutes.
Spread the jam over the crust (carefully) and arrange the pear slices all over the jam layer, making sure to cover the entire surface.
Whisk together the egg, condensed milk, whipping cream, vanilla and cinnamon and pour over the pears.
Set the pan on a parchment lined baking sheet and bake in a preheated oven 375 degrees for 50 minutes until the top is golden and just set. Cool in the pan.
Pork Loin Chops With Pears
This is another ‘quickie’ dinner and when you have kids in so many different sports, or dance classes, or company coming, this is a great way to go. The only secret to being super quick is to measure out all the ingredients first and then go for it. Also this cut of meat is made for fast cooking.
- 2 small pears, cored and cut into 8 wedges
- 1 cup pear nectar (or apple juice if that is all you have in the cupboard)
- 2 tsp. grated fresh ginger
- 1/4 tsp. ground cinnamon
- 4 pork loin chops, 3/4 inch thick
- 1 tsp. cracked pepper
- pinch of salt
- 1 tbsp. olive oil
- 2 tsp. cornstarch
In a saucepan combine the pear wedges, pear nectar, fresh ginger and cinnamon. Bring to a boil then reduce heat, simmering for about 2-3 minutes until tender. Remove them with a slotted spoon, set aside and reserve liquid (should measure 1/1/4 cups). Add more nectar if it doesn’t.
Cut away the excess fat and press the pepper into the meat and sprinkle with salt. Cook in a hot skillet for about 9-10 minutes until there is no pink and the liquid runs clear. Remove the chops but reserve the drippings in the pan.
Add the cornstarch by whisking into the drippings. Add the pear liquid and cook until it becomes thickened. Add the pears and cook a further 60 seconds.
If having mashed potatoes, put a large dollop in the center of the plate, place a chop just off to the side (yet still on the potatoes) and drizzle the sauce over the top.
This is even company fare. Add a vegetable, salad, glass of wine and what more could you ask for?
I know…..you are so welcome!
Spring In The Orchard Cocktail
Okay, the weather is improving and this would be an awesome drink to start off the new season and warmer weather. There are a few steps to take first.
1. Clean the deck/patio of all winter debris
2. Quickly wash it down and set out the furniture (hurry before a Spring snow-shower appears)
3. Go to the kitchen and begin:
- 1/4 cup Cognac
- 1/4 cup Calvados (yum)
- 2 tbsp. Grand Marnier
- 2 tbsp. Pear liqueur
- 4 tsp. fresh lime juice
- 2 dashes Angostura bitters
- crushed ice
- thinly sliced pear pieces
Pour the ingredients into a shaker filled with crushed ice. Shake vigorously for about 20-25 times. Strain into 2 martini glasses and top with a thin slice of pear.
Go out on the deck now and toast the new season. Yeah! Bring on the sun…this could be considered a ‘starter’ drink. Take that whichever way you wish…start of a headache ….start of a fun summer ahead…you silly, that is all I was thinking of.
Yogurt And Cornflake Breakfast Tart
The only thing you could use here is a 11 x 8 inch fluted removable bottom tart pan OR simply use a 14 x 5 inch tart pan.
This is a yummy way to start the day…add a couple pieces of bacon/sausages, fresh juice and steaming coffee and you have it made and those at the table will be drooling. Yup! It’s a winner.
- 6 cups flakes (crushed) You pick whatever flakes you want – but not sugar coated
- 1/3 cup melted butter
- 3 tbsp. dark brown sugar
- 1/4 tsp. ground cinnamon
- 1 envelope unflavoured gelatin
- 1/4 cup water
- 1/2 cup finely chopped pistachios
- 1 1/4 cup thick yogurt (Greek style)
- 1/2 cup whole milk
- 1/4 cup liquid honey
- 1 tsp. pure vanilla
- 4 – 5 ripe Bartlett pears, cored, sliced thin, not peeled
- 1/2 cup lime marmalade (not too hard to find, but it is available)*
Preheat oven to 375 degrees. In a medium bowl combine the crushed flakes, butter, brown sugar and cinnamon.
Press into the bottom and up the sides of the tart pan. Bake for 9-10 minutes until it turns a nice golden brown. Cool on a wire rack.
While this is baking, pour the water into a glass measuring cup and sprinkle the gelatin over the top. Let stand for 5 minutes to soften and place in the microwave on high for 15 seconds, stir twice. Make sure it has all dissolved and then add the yogurt, milk, honey, pistachios and the vanilla. Pour this into the tart pan and refrigerate overnight. Be sure to cover with plastic wrap so a scum doesn’t form.
In the morning, remove from the fridge and let warm to room temperature (about 20 minutes). Remove from the tart pan and now lay out the thinly sliced pears in a pretty pattern. Warm the marmalade and generously spoon over the pear slices to avoid discolouration and, for a garnish, sprinkle grated lime zest down the center of the tart.
To serve, place a slice of the tart in the center of the plate, add a couple slices of bacon or sausages and away you go.
* You can find the lime marmalade in Safeway, or any major grocer in your area. Also there are other varieties such as a ginger marmalade (totally scrumptious), a lemon marmalade….it doesn’t have to be orange, and that is the point.
YUMMY!
Pears With Figs And Honey In Freeform Pastry
‘Tis the Season for turkey, cranberries and, yes, pears. This is an easier-than-you-thought-it would-be dessert and I hope you will give it a try. After the first time you make this, you will wonder why you didn’t make it sooner.
Fruit Mixture
- 1/4 cup packed dark brown sugar
- 1/4 cup sugar
- 2 tbsp. cornstarch
- pinch of ground cardamom
- pinch of ground cloves
- pinch of kosher salt
- 4 Anjou pears, cored, cut into 8 wedges. Do not peel
- 10 dried but moist Calimyrna figs, stemmed and quartered
- whipping cream for brushing
- 2 tbsp. honey
- raw sugar
Pastry
- 1 2/3 cups flour
- 1/4 cup cornmeal
- 2 tbsp. sugar
- pinch of salt
- 1 1/2 sticks (3/4 cup) unsalted butter, chilled
- 3 tbsp. (or more) cold water
Blend the first 4 items in a processor, and add the butter using a stop-start method until it looks like coarse meal. Spoon the water over the mixture and blend only until it forms a ball. Wrap in plastic wrap and chill in the fridge for no less than 20 minutes. Remove, let it soften slightly at room temperature before rolling out.
On parchment paper, roll out pastry to make a 14 inch square or round. Try to make it even and carefully transfer to a cookie sheet.
Mix the sugars, cornstarch, spices, and salt together. Add the fruit and mix together gently.
Mound the pear mixture with the juices in the center, leaving at least 2 inches of border plain. Now, use the parchment paper as your guide and roll the pastry up over the edges of the fruit. If it cracks, try to mend to seal any cracks. Brush the edges with the whipping cream and sprinkle generously with the raw sugar.
Bake for about 50-60 minutes until the pastry is golden and the fruit is bubbling. If it starts browning too quickly, cover with tin foil. Remove from the oven, drizzle the honey over the hot filling. Run a long thin knife around the pastry edges to loosen. Cool on the parchment paper for about 1 hour.
Serve warm. If you really want decadence, serve with best quality vanilla ice ceam.
OMG! My mouth is watering now. Yummy.
Ginger Pear Upside Down Cake
The combination of the ginger and pear makes this an exquisite dessert to serve company. It is so showy….walk to the table with a smile and say “this is the dessert course,” go back to the kitchen, pat yourself on the back and add a dollop of whipped cream to each slice to be served.
- 2 tbsp. brown sugar
- 3 firm fresh, ripe Bartlett pears
- 1 1/4 cups CAKE flour
- 1 tsp. ground ginger
- 3/4 tsp. baking powder
- 1/4 tsp. baking soda
- pinch of salt
- 3 tbsp. extra light olive oil
- 3/4 cup sugar
- 1 3/4 tsp. lime zest
- 1 tsp. pure vanilla
- 1 large egg, plus 1 large egg white
- 3/4 cup buttermilk
Preheat 350 degrees. Spray the bottom of a 9 inch round cake pan with butter flavoured Pam spray and sprinkle the brown sugar over the bottom, shaking to distribute evenly.
Peel, core and halve the pears. Slice each half into thin slices and spread evenly over the bottom of the pan in a pretty pattern.
Sift together the flour, ginger, baking powder, baking soda and salt onto a sheet of wax paper. With an electric mixer beat together the oil, sugar, zest, and vanilla in a large bowl. Add the egg and egg white and beat until thick and smooth.
With a spatula, alternating with the buttermilk, fold in the flour mixture, beginning and ending with the flour mixture until just blended.
Pour the batter over the pears, smoothing out to cover the pears completely. Bake until a toothpick inserted in the center comes out clean (about 35-40 minutes).
Let cool in the pan for about 10 minutes, then invert onto your prettiest cake plate. Let cool even a little longer before slicing. (allow it to set).
Add a dollop of whipped cream, and all I can say is yummy…..yummy!
Roasted Pears With White Chocolate Drizzle
I am preparing you ahead of the upcoming fruit season with this delicious dessert. Heck, you could even serve it with breakfast…just add a small tsp. of granola. Well?
- 3/4 cup dark brown sugar, packed
- 2 tsp. good quality ground cinnamon
- 1/2 tsp. freshly grated nutmeg
- pinch of cloves
- 4 firm pears (such as Bosc), halved and cored
- 1/4 cup melted butter
- 1/3 cup heavy whipping cream
- 4 oz. white chocolate, coarsely chopped
- 1/3 cup toasted sliced almonds
- 1/3 cup chopped dried cranberries
Mix together the sugar, cinnamon, nutmeg and cloves in a small bowl. Place the pear halves, cut side up in a prepared 9 x 13″ baking dish, sprayed with
Pam. Drizzle the pear halves with melted butter and sprinkle the spice mixture on each half.
Bake in a 400 degree oven for 30 minutes (until pears are tender, not mushy), baste the pears throughout the baking time. Remove from oven and cool slightly.
In a pan bring the cream just to the boil and turn off the heat. Add the white chocolate and stir well with a rubber spatula until melted and smooth.
Place a pear half on each plate. Stir the mixture in the baking dish and spoon over the pears. Sprinkle the nuts and cranberries on each top and drizzle with chocolate.
Oh yeah! This is an easy, elegant “damn I can do this” moment. Add a shortbread cookie and Voila….
Pears with Everything Dessert
Pears are a very understated fruit and this one brings it to the forefront, for elegance, taste and presentation.
- 3/4 cup packed dark brown sugar
- 2 tsp. ground cinnamon
- 1/2 tsp. freshly grated nutmeg
- pinch of ground cloves
- 4 firm, ripe red skinned pears, halved and cored
- 1/4 cup melted butter
- 1/3 cup whipping cream
- 4 oz. white melting chocolate discs
- 1/2 cup sliced almonds, toasted
- 1/2 cup dried cranberries, coarsely chopped
Mix the sugar, cinnamon, nutmeg and cloves in a small bowl. Place pear halves, cut side up in a 13 x 9 inch baking dish sprayed with nonstick spray. Drizzle with the melted butter and now top with the sugar mixture.
Bake in a preheated oven of 400 degrees for about 30 minutes until the pears are tender, all the while spooning the sugar mixture over the pears halfway through the baking. Remove from oven and cool slightly.
Bring the cream barely to the boil, add the chopped white chocolate and whisk until it has melted completely and is a smooth texture.
Place one pear half on each pretty serving plate, stir the sugar mixture in the baking dish and spoon over the pears. Sprinkle with the almonds and cranberries and while the chocolate is still very warm, drizzle over the pears and serve immediately.
After all the ooohs and aahhs, say calmly to yourself…damn I did this.
Anjou Pear and Shaved Asiago Cheese Salad
Yup! It’s Spring and the lighter meals are unpon us. Yeah?
Serves 4
- 1/4 cup fresh lemon juice
- 1/4 cup extra fine olive oil
- 1 tbsp. honey
- 1 tsp powdered mustard
- 1 butter lettuce
- 2 ripe Anjou pears, cored and sliced
- 4 oz. shaved Asiago cheese
- 1/4 cup toasted pecans
Whisk together the first four ingredients and taste and adjust the taste, if necessary.
Put a couple of whole lettuce leaves on four chilled salad plates each, arrange the pears on top and sprinkle the shaved Asiago and pecans over .
Drizzle the dressing over the salad. Put extra dressing on the table in case more is wanted.
This is a very tasty salad and couldn’t be easier. Now….where did the wine opener go?