or 5 minutes. Meanwhile, combine pear, walnuts and Cardamom in a
Beat the flour, egg, beer and a pinch of salt until smooth. Heat 1/2 tsp oil in a 10 inch frying pan and cook 1/4 of the batter, turning, until browned on both sides. Remove from the pan and keep warm. Repeat with the remaining oil and batter.
Spread 1/2 of each galette with the creme fraiche (or sour cream, if using) and the other 1/2 with the pear compote. Arrange the lettuce, tomatoes, goat cheese and parsley on the creme fraiche. Season. Fold the galette in 1/2 then fold again into triangles. Garnish with parsley.
andied pecans. Serve with cherry pear compote, sliced pear, and vinegar glaze on
he refrigerator.
Apple and Pear Compote:
Peel and core the
Peel and core apple and pear. Dice into 2cm pieces.
inutes.
Add the cranberries, pear, sugar and water and stir
nd let set while preparing compote.
Melt butter over low
until tender. Add apple and pear and cook 1-2 mins
ender. Stir in the sliced pear and cook for 3-4
Combine the apple and pear in a small saucepan with the lemon juice. Cook, covered, on low heat, for about 10 mins or until the fruit softens.
Meanwhile, combine the dates, and orange peel and juice in a small saucepan. Cook, uncovered, on low heat, stirring occasionally, for about 5 mins or until the liquid is absorbed.
Serve the fruit compote, warm or cold, topped with the date mixture and finely shredded orange peel, if desired.
Drain pears, reserving 1/2 c. syrup.
Drain apricot syrup into large sauce pan; add pear syrup.
Stir in sugar, lemon peel, juice and cinnamon stick.
Bring to a boil; simmer gently for 5 mintues. Add pears, apricots and plums; heat throughly.
Serve compote warm or chilled.
Serves 8.
This recipe makes enough compote for 13 servings (a complete
eanwhile, for the dried fruit compote, place dried fruit, honey and
I peel and pit peaches.
Core pear; cut peaches and pear lengthwise into 1/2-inch thick slices.
Pit cherries if desired. Combine peaches, pears, cherries, pineapple and water in 2-quart casserole.
Microwave covered with lid at High power until fruit is almost tender throughout but not soft, 5 to 8 minutes of cooking.
For the blueberry compote, in a saute pan, combine
hen blend this into the pear mixture with the olive oil
Combine the fruit, apple juice and lemon juice in a medium saucepan. Bring to a boil. Reduce the heat to low; simmer, covered, stirring occasionally, for about 15 mins or until the fruit softens and the liquid is absorbed.
Serve over oatmeal.
Spread pie filling in bottom of casserole.
Layer peaches and pear halves.
Sprinkle brown sugar on top.
Optional: Add bourbon or brandy.
Bake at 400\u00b0 for 20 minutes.
Also good served cold.
Combine all ingredients and bring to a boil.
Reduce heat and simmer uncovered until berries pop and sauce thickens about 15 minutes stirring occasionally.
Serve warm or cold.
Heat together prunes, ginger ale, dried apricots, raisins, orange juice, ginger and cinnamon sticks.
Bring to boil, then reduce heat and simmer 15 minutes.
Drain pineapple and pears. Slice pear halves into quarters.
Gently mix fruit and syrup into fruit mixture, stirring with rubber spatula.
Serve either warm or chilled.
Great for Christmastime.