Chill pears in refrigerator until ready to make.
Place lettuce leaf on plate.
On each plate put 2 pear halves atop lettuce.
Mix together well cream cheese with salad dressing. Spoon onto center of pear halves.
Cut up pears.
Combine sugar, cornstarch, pear juice in saucepan; bring to a boil.
Cook 1 minute, stirring while cooking. Add the cut-up pears and 2 cup blueberries.
Pour mixture into an 8 x 8-inch pan that has been sprayed with Pam.
Mix flour, sugar, baking powder and milk.
Make 6 dollops of batter on top of fruit in pan.
Bake at 400\u00b0 for 20 to 25 minutes.
Serve warm or cold. Add a dab of Cool Whip on top of each serving.
Preheat oven to 180 degrees Celsius.Lightly oil a medium sized ramekin.
Spoon pre-cooked pear into ramekin.
Beat egg and milk together lightly (with a few drops of vanilla essence if you like). Pour the mixture over the pear. Sprinkle a little nutmeg on top.
Place ramekin inside a larger ovenproof dish. Fill dish with water till halfway up the ramekin.
Bake in oven for 40mins or until custard is set.
ix according to package directions baked in 2 round cake pans
hen blend this into the pear mixture with the olive oil
ube pan. Drain 1 can pear halves, reserving 1/3 cup
ivide ice cream evenly on dessert cups so you have a
Drain pear halves, reserving 1/4 cup syrup and 1 pear half. Mash remaining pear halves; drain. Combine the first 1/3 cup sugar, gelatin and salt.
Stir in reserved pear syrup, egg yolks, lemon peel and lemon juice.
Cook and stir until slightly thickened.
Add mashed pears. Cool until mixture mounds.
Beat egg whites to soft peaks.
Gradually add remaining sugar, beating until stiff.
Fold in pear mixture.
Turn into pie shell. Chill. Garnish with whipped cream and reserved pear half, sliced.
aking dish, place one bartlett pear half, well drained from a
oard.
Arrange mostarda, walnuts, pear slices, crackers, and baguette slices
poon, transfer pears to four dessert dishes.
Add sugar to
Scoop ice cream into 6 dessert dishes & spoon sliced pears over
Combine pears and honey in processor; puree until smooth.
Pour reserved pear juices into 2 cup measuring cup.
Add enough cranberry juice to pear juices to measure 2 cups.
Add juice mixture to processor and process until well blended.
Transer to 13x9x2\" glass baking dish.
Freeze until frozen, at least 5 hours or overnight.
Using fork, scrape surace of granita to form crystals.
Divide among 6 dessert glasses.
Garnish with cranberries and mint sprigs, if desired.
eat, stir butter, cane syrup, pear nectar, vanilla, Bourbon & OJ until
Drain pears and strawberries, reserving syrups.
Slice pears; arrange in cooled baked pastry shell with berries.
Measure reserved strawberry syrup; add pear syrup to equal 1 cup liquid.
In saucepan, stir syrup mixture into cornstarch; add jelly.
Cook and stir till thickened and bubbly; spoon over fruit.
Chill.
Top with Whipped Cream.
Note: I also tested this recipe using canned pears in their
and vanilla.
Add the pear mixture to the flour mixture
Toss together first 6 ingredients in a large bowl.
Toss with Lemon Poppyseed dressing (recipe follows).
Divide to individual chilled salad plates to serve.
Lemon Poppyseed Dressing:
Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth.
Store in an airtight container in the refrigerator up to 1 week; serve at room temperature.
flour and cornmeal. Add apples, pear, grapes and raisins.
COAT
Combine baked beans, 1 tablespoon brown sugar, onion and orange peel.
Place in 1 1/2-quart casserole or 4 individual baking dishes.
Arrange pear halves over beans.