Combine sugar, rose water and 2 cups water in a medium saucepan. Stir over medium heat, without boiling, until sugar has dissolved. Add pears and simmer for 10 mins, or until pears are just tender.
Preheat broiler. Drain pears over a large heatproof bowl, reserving syrup. Cover syrup to keep warm. Place pears on a baking tray, drizzle with honey and sprinkle with jaggery. Broil until sugar has dissolved and pears are lightly browned. Serve warm or cold with warm rosewater syrup.
Preheat oven to 275 degrees F. In a large oven-safe saucepan, bring sugar and 3 cups water to a boil over medium heat; cook, stirring occasionally, until sugar is dissolved, about 5 minutes. Add wine, ginger, cinnamon, allspice, tea leaves, and orange zest; bring to a boil again. Add pears, remove from heat, and cover; transfer to oven.
Bake pears 1 1/2 hours, turning every half hour until tender but still crisp.
Remove from oven; let stand until cool enough to handle. Serve warm in cooking liquid.
In a bowl, toss the shredded lettuce, jicama, Asian pears and golden raisins until combined.
For dressing, whisk together the vinaigrette, apple cider or juice, and five-spice powder or allspice until well mixed.
Drizzle over salad and toss well.
Serve immediately.
Source: www.friedas.com.
Lay the ham slices out in the rice bowl of a steamer. Sprinkle with the brown sugar. Steam for 25 minutes, adding more water as needed.
When the ham is nearly finished cooking, combine the soy sauce, water and honey in a small saucepan and bring to a boil.
Reduce the heat to low and keep warm.
Add the pear slices to the steaming dish. Brush the pears and ham slices with some of the sauce. Steam for 5 more minutes.
Pour the remainder of the sauce over and garnish with the green onion before serving.
nd core two of the pears, reserving the third. Place in
baking pan.
Place pears, lemon juice, fresh ginger, breadcrumbs
o a boil.
Add pears and more water, if needed
Peel the clementines and separate into segments.
Remove the seeds from the pomegranate.
Mix together the pears, clementines and pomegranate seeds.
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.
Peel, wash, and dry the pears (julienne if you choose to -- ).
Place all the remaining ingredients in an oversize glass jar.
Mix well (non-metallic utensil, wood preferred) to ensure all the ingredients are dissolved.
Add the pears to the jar, mix again, and cover tightly.
Keep in refrigerator, undisturbed, for at least 3 days before use.
These pears will keep refrigerated for at least 6 months.
Heat olive oil in a medium pot over medium heat; add onion, cook until translucent, about 3 minutes; add garlic, cook until it softens, abut 1 minute.
Add cranberries, water, cider vinegar, brown sugar and fruit zests; cook until berries burst and thicken, about 25 minutes.
Remove from heat; stir in pears, let cool.
Pour into storage container and refrigerate at least 3 hours.
ere for the bulgogi sauce recipe. Once you have this put
ours.
To prepare the Asian Slaw: In a small clean
edium high heat.
Cut pears in half and scoop out
n another pan, blanch the pears for a couple of minutes
To make the dressing:
Whisk the vinegar, soy sauce, sugar, sesame oil and red pepper with the oil. Set aside. (Makes 1/2 cup).
To make salad:
Toss together the cabbage, lettuce, pears, carrots, and green onion in a large bowl, and drizzle with Asian Sesame Dressing, tossing gently to coat. Sprinkle with sesame seeds, if desired. Serve immediately.
Peel the pears and put in a medium
nformation: CALORIES (per 1/4 recipe) 340kcal; FAT 4.5g; CHOL
o 425 degrees. Quarter 6 pears. In a large skillet over
combine all ingredients except the pears. Bring to the boil.