Place the ice, Asian pear, strawberries, yogurt, milk, and sugar into a blender; blend until smooth.
In a pitcher, combine the mint and lime juice. Using a wooden spoon, muddle the mint and lime together until you can smell the fresh aroma of mint. Next add the sugar, rum, asian pear liquor and mix to dissolve sugar. Fill the pitcher with club soda, but don't forget to leave room for lots of ice! Add some sliced limes and mint sprigs for a wonderful looking pitcher!
Serving amount depends on size of pitcher and glasses!
In a large bowl combine the Asian pear, radicchio, baby greens, blue cheese, and pecans.
In a small bowl, whisk together the olive oil, vinegar, Dijon mustard, sugar (or honey), pinch of salt, and a few good grinds of pepper.
Add the shallots to the vinaigrette then set aside.
When serving, dress the greens lightly, season to taste, and serve immediately.
Preheat oven to 350 degrees. In a large bowl stir together fruit, pie spice, tapioca, olive oil, and concentrate. Let mixture sit for 10 minutes. Pour mixture into the pie shell and top with pie crust. Vent top crust. Bake 60 to 75 minutes or until top crust is golden brown. Remove pie from oven and place on a wire rack to cool. Serve warm or cold.
Fill a shaker halfway with ice cubes; add in the sake, pear liqueur, and apple juice.
Squeeze the juice from the lemon into the shaker.
Gently stir the ingredients in a circular motion for 8-10 seconds being careful not to break the ice cubes.
Strain the drink into a chilled cocktail glass; garnish with a pear slice.
he rice vinegar, wasabi powder, Asian sesame oil and 1 1
Whisk together mayonnaise, rice vinegar, miso, and chile-garlic sauce in a large bowl.
Stir cabbage, pear, and ginger into the mayonnaise mixture until well coated. Stir in green onions and sesame seeds. Season with salt to taste.
Place tomatoes, mango, onion, Asian pear, banana pepper, jalapeno pepper, cilantro, lime juice, garlic powder, and salt in a food processor; pulse until desired texture is achieved. Cover and refrigerate until ready to serve.
old water; place pear slices, apple slices, and Asian pear in the water
br>Peel the cooked, cooled pear, cut into chunks, and add
ogether all ingredients except ribs, asian pear, potatoes, and carrots. Score the
Preheat oven to 350\u00b0F. Grease a 4-cup muffin pan. Heat sugar and 1/3 cup water until lightly caramelized. Pour a little caramel into each muffin hole then place pear rounds on top.
Meanwhile, whisk eggs with vanilla and brown sugar. Add butter then sift in flour and stir to combine. Fold in diced pear. Distribute between muffin holes and bake for 20-30 mins, until set.
Turn puddings out onto serving plates. Serve warm with caramel sauce and ice cream.
Day before cocktails, prepare ginger-infused vodka.
Fill highball glass with ice.
Add sake and vodka.
Fill glass with pear nectar.
Garnish with asian pear.
hyllo with butter.
Spoon pear filling along edge closest to
minutes.
Combine onion, Asian pear, dark soy sauce, light soy
Place the lettuce into a salad bowl, sprinkle on the feta cheese in a layer, and top with a layer of Bosc and Asian pears. Serve with balsamic vinaigrette on the side.
Place cabbage in a large bowl; sprinkle salt and red pepper powder on top. Toss well and let stand until cabbage looks wilted, about 1 hour.
Bring water and rice flour to a boil in a large pot. Simmer for 5 minutes. Remove from heat and let cool, 10 to 15 minutes.
Combine onion, Asian pear, and green onions in a half-gallon jar. Add wilted cabbage, garlic, ginger, and sweetener. Pour water mixture on top. Seal jar and keep at room temperature to ferment for 1 to 2 days. Place in the refrigerator.
In a large bowl, combine the Granny Smith apples, Red Delicious apple, Asian pear, celery, almonds, golden raisins, grapes and cranberries. In a separate bowl, stir together the yogurt, white sugar, brown sugar, mayonnaise, lemon juice and cinnamon. Pour the dressing over the fruit mixture and stir gently until evenly coated.
In a non-reactive saucepan, combine vinegars and simmer.
Reduce by 60 to 70 percent until a syrupy consistency is achieved. Keep in mind that the syrup will thicken as it cools.
In a bowl, mix julienned pears with lime juice and season with pepper.
Using a sushi mat lay out one or two slices of prosciutto.
Lay the pear pieces across the bottom of the prosciutto.
Roll very tightly.
Drizzle some vinegar syrup on a plate in a zigzag pattern.
Slice rolls like sushi and garnish with chives and cracked peppercorns.
o the bowl.
Combine Asian pear, onion, kiwi, and garlic in