In a small saucepan, warm the Poire William and the brandy very gently over low heat.
Transfer to two large warmed balloon glasses.
Dissolve sugar in the hot coffee and pour into the liqueurs, stirring to combine.
Float the cream over the top of each toddy; garnish with a slice of fresh pear.
Do not stir - just sip and savor!
Cover salad plate with leaf lettuce.
Place pear half, flat side down.
Mix cream cheese and cream and spread all over pear. Cut grapes in half and place flat side down on the covered pear, close together to resemble a bunch of grapes.
Place a piece of grape stem under the end of pear.
Serve with French dressing on the side in a little tiny glass container.
-inch pie plate. Scrape pear filling into crust.
Cut
up bundt pan.
Cut pear halves in half. Decoratively place
ver the top.
Spread pear slices in a single layer
Heat oil and 1 tbsp of the butter in large heavy-bottomed skillet on medium-high heat. Cook pork, in batches, until browned and cooked to desired doneness. Remove from pan. Cover to keep warm.
Stir sugar and remaining 1 tbsp butter into pan. Add pears; cook for about 5 mins. Remove from pan.
Add wine to pan; simmer, stirring, for 2 mins. Add stock to pan; simmer, uncovered, for 10 mins or until liquid has reduced by half.
Return pears to pan with sage; simmer until heated through. Serve pork with pear sauce.
Heat oven to 200\u00b0C.
Place bread on a baking sheet and drizzle with olive oil. Bake for 10 mins turning halfway through. Leave to cool.
Slice pears in half again and toss pears in lemon juice.
Build the canapes by starting with a slice of bread then a slice of pear and top with the cheese.
Put back in the oven for another 15 mins until stilton is browned and bubbly.
Top with rocket and serve.
As an optional extra walnuts can be added in step 4.
Mix pear, onion, olive oil, balsamic vinegar, and thyme together in a bowl; set aside to marinate for 5 minutes.
Spread blue cheese onto toasted baguette slices. Spoon pear mixture onto the blue cheese. Top with prosciutto.
lices slightly.
Distribute the pear mixture over the bread, the
o cool.
Meanwhile, prepare pear chutney: Peel and core pears
Stir together chocolate-hazelnut spread and milk.
Spread the pear slices on a large plate and drizzle with yogurt and hazelnut spread mixture. Sprinkle with hazelnuts and serve.
br>Assembly:.
Place the French bread slices on a cookie
ver the butter. Arrange the pear slices into the bottom of
n the skillet.
Cook pear slices in reserved bacon grease
Combine first three ingredients; spoon into pear halves. Arrange on lettuce.
Yields 2 servings.
Combine first 3 ingredients; spoon into pear halves.
Arrange on lettuce.
oss lightly.
Arrange the pear mixture in the unbaked pie
In a roasting pan mix the sugar and the pear. Cook in a 350 to 400 degree oven stiring frequently until it becomes a golden translucent color. Cooking time could vary because of heat and how small the pieces. sometimes half way I take my imersion blender to it to speed things up. When it is done place into jelly or pint jars that have been warmed in hot water. Clean off the lip of jars and place boiled canning lids and srew on the rings and let seal. If lid of jar isn't cleaned off properly the jars won't seal. Enjoy!
Place the pear halves on crisp lettuce leaves.
Stone the cherries and arrange them around the pear halves.
Serve with preferred dressing.
Preheat oven to 180C (350F/Gas 4).
Lightly spray 4 x 1 cup (250ml/8floz) capacity non-stick muffin holes with canola oil spray.
Put pear slices and lemon juice into a bowl and mix to combine and then layer the pear slices and sultanas into the muffin holes.
Whisk together the flour, sugar, eggs, vanilla and milk and pour over the pears and bake for 20 to 25 minutes or until set.