edium high heat.
Cut pears in half and scoop out
n another pan, blanch the pears for a couple of minutes
Peel the pears and put in a medium
he stems intact, peel the pears.
In a large non
o 425 degrees. Quarter 6 pears. In a large skillet over
combine all ingredients except the pears. Bring to the boil.
n acidulated water.
Drain pears; pat dry with paper toweling
arnier Custard Sauce.
For pears: Squeeze juice from 1 1
nd water. Slice pears and apples. Dip pears and apples in orange
he peeled, cored and halved pears into a microwaveable dish. Place
eat for 30 minute add pears and onion and leave to
Arrange the watercress in a circle in the center of a large plate.
Fan out the julienned pears around the edges.
Sprinkle the salad with the Bleu cheese and pecans.
In a small bowl, place the vinegar, olive oil, white pepper, sugar and salt.
Whisk everything together until the dressing is well blended.
Dribble the dressing over the salad.
Serves 4.
Easy to make; very tasty!
he recipe. Also, the directions did not say to peel the pears
Sterilize 6 half-pint jars and lids and set them aside.
In a large saucepan, heat the sugar, water, lemon juice, lemon zest, and fresh ginger to a boil. Lower the temperature so the mixture is simmering, and cook, stirring occasionally, for 10 minutes.
Add the quartered pears and crystallized ginger to the saucepan and continue cooking for 30 minutes, until the preserves thicken and coat a spoon.
Pack the pears and gingered syrup into the sterilized jars, and seal in a boiling water canner.
What could be better on a cold winter day than a bowl of chili?
Eileen is a cousin's wife who came originally from East St.
Louis, Illinois.
I'm sure she found this recipe when she moved to Texas and am I glad she did.
The Burgundy Pears are French and were served at a dinner we attended in Verdun, France. They were served in small glass bowls and looked so pretty.
In a large saucepan, melt butter over low heat.
Add leeks and celery; saut for 5 minutes or until soft. Add potatoes, stock and pepper. Bring to a boil.
Reduce heat and simmer for 25 to 30 minutes or until vegetables are soft. Cool slightly. Carefully puree in a food processor or blender until smooth. Add pears and puree. Pour into a large bowl. Stir in milk and nutmeg. Chill thoroughly, at least 2 hours. Makes 6 to 8 servings.
otatoes are completely tender.
Recipe can be made 1 day
To make the spiced pears: In a large non-aluminum
aramelized poached pears, peel and core pears; quarter lengthwise. Place pears in a
et.
To make poached pears, combine sugar and 5 cups