ccess Maggie Beer's Spiced Pear Paste add the slices of
and vanilla. Stir in date-pear mixture. Stir in flour mixture
Peel and core the fresh pear, and chop into similar pieces
Heat the oil in a large heavy-based pan.
Season the meat with pepper and cook for 2-3 minutes on each side (for medium rare) or until cooked to desired doneness. Remove meat from the pan to a plate and cover with foil.
Deglaze the pan with the red wine and pear juice. Add the pears and jelly and continue to cook for 2-3 minutes or until sauce is a glaze consistency. Return kangaroo and add the macadamias to the pan. Coat in the glaze.
Serve the meat sliced with the remaining glaze spooned over and and around the plate.
Bend the large thyme sprig and drp into a cocktail shaker. Fill the shaker with ice. Measure in the vodkas, lemon juice, and simple syrup. Cap and shake vigorously. Strain into a mmartini glass. Top with a splash of Champagne. Float a pear slice and a thyme sprig in the drink for garnish.
Melt butter in a small pan over medium-high heat
add walnuts and toast until lightly browned, about 2 minutes.
Remove from heat and set aside.
Preheat oven to 300\u00b0F.
On the bread slices, place equal amounts of the walnuts, and, pear, and top with brie.
place on a baking sheet and bake until cheese is melted about 10 minutes.
ogether the mixed greens, spinach, pear slices, dried cherries, feta cheese
Shake all ingredients with ice. Strain into a rocks glass and top of with non-alcoholic ginger beer. Garnish with a wedge of pear.
up plus 2 tablespoons cream, pear, cheese, and rosemary, stirring just
Preheat oven to 350\u00b0. Mix pears, sugar and coconut. Let stand for 1 hour, stirring often. Sift flour, spices, soda and salt 3 times and add to pear mixture. Mix eggs, oil and vanilla. Add to pear mixture. Mix by hand. Pour into a well-greased tube pan. Bake for 1 hour and 15 minutes.
Add first 4 ingredients to a saucepan; bring to a boil.
Cover, lower heat, and simmer 20-25 minutes or unitl liquid is absorbed.
In a small saucepan, combine cranberries, sugar, and 3 tablespoons water; bring to a boil.
Cook over medium-high heat, stirring frequently, for 3-4 minutes or until cranberry skins pop; drain.
Combine rice, cranberries, and pear; mix well.
Serve immediately.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan.
In a bowl, mix the shredded pears, mashed pear, egg, egg white, water, and vanilla. In a separate bowl, mix the flour, sugar, pudding mix, cinnamon, baking soda, salt, and baking powder. Stir the pear mixture into the flour mixture just until moistened. Transfer to the prepared loaf pan.
Bake 1 hour in the preheated oven, or until a knife inserted in the center comes out clean.
nd cinnamon stick.
Transfer pear mixture to a blender or
Combine butter and sugar in 8-inch cake pan.
Melt butter over low heat and spread evenly over bottom of pan.
Pare fruit and slice lengthwise.
Remove core and slice thinly lengthwise.
Arrange slices in a circle in pan and sprinkle with nutmeg.
Beat egg yolks well.
Add syrup and beat more.
Stir in vanilla and melted shortening.
Sift together and stir in flour, baking powder and salt.
Stir in bran.
Beat egg whites until stiff but not dry and fold into batter.
Spread over pears.
Bake at 350\u00b0F for 45 ...
Combine the first six ingredients and spread onto one side of each of the four slices of bread.
To assemble the two sandwiches: On top of 2 slices of bread, with the mustard-mayo combination side up, layer the ingredients as follows: cheese, ham, pear, cheese - and then top with the remaining slices of bread, with the mustard-mayonnaise side down.
Next, thinly butter the outsides of both sandwiches.
Grill for 2-3 minutes over medium heat, cooking until golden brown. Turn and cook on the other side for another 2-3 minutes.
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!
astry shell.
Place sliced pear over stilton, in a spoke
Preheat oven to 400\u00b0.
Grease twelve 2 1/2 x 1 1/4-inch muffin-pan cups (1/3 cup); set aside.
In a medium bowl, combine flour, sugar, baking powder, cinnamon and salt.
In a small bowl, lightly beat egg whites.
Stir in milk and oil.
Add to flour mixture, stirring just enough to moisten flour.
Mix in cereal, pear and raisins.
Fill prepared muffin-pan cups about 2/3 full. Bake until a toothpick inserted in center comes out clean, 12 to 15 minutes.
Makes 12 muffins.
Core and finely dice pears, but do not peel. Sift together flour, baking powder, salt and soda. Stir in wheat germ. Beat egg slightly and blend with milk, oil, and honey. Add to dry ingredients along with pears. Stir until mixed.
Make streusel topping by combining all ingredients and mixing until crumbly.
Pour batter into a greased 9-inch round cake pan. Sprinkle with streusel topping. Garnish with additional pear slices, if desired. Bake at 400 degrees for 25 to 30 minutes.
Peel the pears and cut them into 1/2 inch chunks.
Transfer to a large bowl. Add the bell pepper, onion, honey, vinegar, hot pepper sauce, and 1/4 teaspoon of the salt.
Toss to combine. Refrigerate until serving time.
Preheat the broiler.
In a small bowl, combine the sage, black pepper, ginger, garlic and remaining salt.
Rub the mixture into both sides of the pork chops. Broil 6 inches from the heat for 3-4 minutes per side or until cooked through.
Serve with the pear salsa.