pray.
To make the candied pecans, rinse the pecans with
Dressing:
Whisk all dressing ingredients together in a large bowl.
Add onion and cabbages to dressing tossing to coat. Chill one hour to overnight.
Candied Walnuts:
In a heavy bottom pan heat to medium high heat.
Place nuts and butter, when butter is melted and nuts are coated with the butter sprinkle sugar and nutmeg over nuts stirring till carmelized. Toss in salad.
Candied orange zest:
Remove the
Make candied pecans.
In a large
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.
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
arge enough to hold the pears upright in a single layer
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
In small bowl, beat vinaigrette ingredients with whisk. Cover and refrigerate for up to 24 hours.
In 12-inch nonstick skillet, melt butter over high heat. Add pears and sugar; cook and stir 6 to 8 minutes or until fruit is tender and golden. Cool slightly.
In large salad bowl, toss greens, onion and half the vinaigrette. Transfer to large platter. Arrange pears, pecans and cheese over greens. Drizzle with remaining vinaigrette. Serve immediately.
Line a baking sheet with aluminum foil. Place the sugar and cinnamon into a saucepan. Melt the sugar over medium heat without stirring. Add the cashews, and stir until well coated, then spread out onto the prepared baking sheet to cool to room temperature.
Puree the raspberries, vinegar, and olive oil until smooth; set aside. Toss together the romaine, spinach, pears, cherries, and feta cheese in a large bowl. Toss with half of the raspberry dressing, and sprinkle with candied cashews. Serve with remaining dressing on the side.
arnier Custard Sauce.
For pears: Squeeze juice from 1 1
You can substitute store-bought candied pecans and store bought vinegarette
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
erving, halve and core the pears, then cut each half into