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09-11-2006, 11:06 AM
Re: (...)
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.
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Pear Chutney or brandied pears. Yum.
Practice safe lunch. Use a condiment.
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Or, how about Pear Strudel? Freeze them unbaked, then pop in oven when needed.
Practice safe lunch. Use a condiment.
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My mother always made pear preserves.
"He who sups with the devil should have a. long spoon".
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ALL SOUND GOOD...Any Recipes anybody wants to share...Brandied Pears and preservers and strudel sound wonderful.
Thanks in advance
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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/recipecate...ipe_id=134
Practice safe lunch. Use a condiment.
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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.
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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
Cis
Empress for Life