Need Your Advice - Printable Version +- Cuisine at home Forums (https://forums.cuisineathome.com) +-- Thread: Need Your Advice (/showthread.php?tid=21947) |
Need Your Advice - piano226 - 09-11-2006 HI Guys, I have TONS of pears this year...Way more than we can eat...Any suggestions on what I can do with them. Thanks a lot.. P.S..we are not big fans of putting fruit in our salad...so that option is kind of out but pretty much anything else goes. Re: Need Your Advice - Lorraine - 09-11-2006 Pear Chutney or brandied pears. Yum. Re: Need Your Advice - Lorraine - 09-11-2006 Or, how about Pear Strudel? Freeze them unbaked, then pop in oven when needed. Re: Need Your Advice - Old Bay - 09-11-2006 My mother always made pear preserves. Re: Need Your Advice - piano226 - 09-11-2006 ALL SOUND GOOD...Any Recipes anybody wants to share...Brandied Pears and preservers and strudel sound wonderful. Thanks in advance Re: Need Your Advice - Lorraine - 09-11-2006 Here is a recipe for Apple Strudel that I have subbed pears in. I add more raisins, and a touch of ground ginger. If it's just for us, I like making smaller ones. Or making them into triangles as you would for spanakopita. http://www.athens.com/recipes/recipecategory2.aspx?recipe_id=134 Re: Need Your Advice - cjs - 09-11-2006 here you go - This one from Emeril is really good, and we use it as a dessert. But, it could be s side dish also. Emeril’s Fresh Pears with Parmigiano-Reggiano and Balsamic Vinegar Makes 6 Servings 3 ripe Anjou or Comice pears 1 tablespoon lemon juice 4 ounces Parmigiano-Reggiano cheese, in 1 piece 1 tablespoon Balsamic vinegar freshly-ground black pepper, to taste Preparation: Halve and core the pears, slice each half into long, thin slivers. Drizzle the pears with the lemon juice. Fan out 4 to 5 pieces of pear on a salad plate. Using a vegetable peeler, "peel" thin slivers of cheese and sprinkle around the pears. Drizzle each with a little balsamic vinegar and serve. Garnish with black pepper. Re: Need Your Advice - farnfam - 09-11-2006 ooooCj, That looks so good. What a cool idea to use it as a side, so Italian and yet soo very different. Thanks, that woke me up |