Preheat the oven to 400\u00b0F. Sprinkle the pear slices with lemon juice.
Roll out the puff pastry to approximately 1/8 inch thick. Cut out 6 circles, 4-5 inches in diameter. Place on a baking sheet lined with parchment paper and prick with a fork.
Place the slices of pear on top of the pastry circles. Top each with a slice of goat cheese, a drizzle of honey, and a sprig of thyme and bake for 25-35 mins. Serve warm or cold, garnished with extra sprigs of thyme.
tir in the lime juice, honey and vanilla bean and cook
ore with 1/2 tsp honey. Bake an additional 5 minutes
Cream the butter and brown sugar. Add eggs.
Mix in pear honey.
Sift dry ingredients and mix 1/2 cup fruit and nut mixture. Add to creamed mixture, then add dry ingredients alternately with orange juice.
Makes 3 medium size loaves.
Bake in preheated oven at 275\u00b0 for 3 to 3 1/2 hours.
Peel, core and grind pears.
Weigh after grinding.
Add sugar, no water required.
Cook until pears are tender and syrup thickens.
Add pineapple and honey and cook until thick.
Seal while hot.
In a medium saucepan, stir together the water and sugar over medium-high heat. Bring to a boil. Stir in pears, and reduce heat to medium. Cook, stirring frequently for 3 minutes, then stir in cranberries and honey. Continue to cook until cranberries pop and the mixture thickens slightly, about 5 minutes.
Remove from heat and stir in the lemon juice and lemon zest. Cool to room temperature, then store covered in the refrigerator for up to one week.
Combine the sugar and water in a large saucepan; stir well. Cook over medium-high heat, stirring constantly, until the sugar dissolves. Reduce heat to medium.
Stir in the diced pears, and cook for 3 minutes, stirring frequently. Add the cranberries and honey, and cook 5 to 7 minutes or until the cranberry skins pop.
Remove from heat, and stir in the grated lemon rind and lemon juice. Cover and chill thoroughly.
he pears, lemon juice and pear juice together in a large
nto puree and mix with honey, pepper, cumin and Vin Santo
In a lrg bowl, toss pear halves w/lemon juice & set
br>Arrange slices from 1 pear on the bottom of the
n a baking sheet. Place pear halves, cut side down, on
side.
Place the remaining pear (cubed) into a pot of
ven to 350\u00b0F Drain pear halves, reserving two for garnish
tick foil.
Stir the pear mixture, then, using a slotted
n medium heat.
Slice pear into thin slices. Gently saute
Season steaks. Brush with oil. Cook on a heated oiled grill pan (or the grill) until browned both sides and cooked to desired doneness.
Meanwhile, combine the cheese, butter and onion in a small bowl. Whisk the mustard, honey, 1/4 cup oil and vinegar in a small bowl.
Place the mesclun, pear and mustard dressing in a medium bowl; toss gently to combine. Sprinkle with nuts.
Spread blue-cheese butter on the hot steaks. Serve with the salad.
Drizzle the pear slices with the lemon juice
Whisk 3 tablespoons vinegar, oil and honey in a large bowl to blend.
Add endive and pear and toss to coat.
Blend sour cream, yogurt and remaining1 tablespoons of cider vinegar in medium bowl; mix in cheese.
Season with salt and pepper to taste.
Mound salad on plater and top with dressing, then nuts and chives.
To make pear vinaigrette, combine reserved pear syrup, honey mustard, vinegar, salt and pepper to taste.
Whisk in olive oil.
Just before serving, gently toss together the toasted walnuts, drained pears, pear vinaigrette, spinach and Gorgonzola.