Mix the pears, lemon juice and pear juice together in a large saucepan.
00b0F. Combine pears, pear juice, lemon zest, lemon juice, allspice and arrowroot powder
Pre-heat over to 350\u00b0F In a mixing bowl, combine sugar and flour. Beat in eggs. Add vanilla and pear juice. Beat in spices and pears, mix until well incorporated, but still chunky. Fold in by hand, toasted nuts. Pour into greased bundt pan. Bake in oven for 50-60 minutes, or until a tester comes out clean. To make glaze, stir together all ingredients and drizzle over cake while hot.
Serving suggestions: Serve warm with hot coffee or sliced cold and spread with cream cheese, to make a tea sandwich.
aucepan, bring the dried pear pieces and pear juice to a boil.
Combine the pear juice, sugar, pears and lemon zest and juice in a large
Stir
boiling
water over Jell-O; add pear juice, lemon juice, ginger and salt.
Mix cheese, nuts and salt.
Form into small balls.
Put
pears into mold and fill with cream cheese balls. Pour Jell-O over top. Chill.
In a medium saucepan, mix the pears, brown sugar, lemon juice, pear juice, and cinnamon. Bring to boil. Cook 30 minutes, stirring occasionally, until thickened.
Transfer the sauce mixture to a blender, and blend until smooth. Return to saucepan, cover, and simmer 15 minutes over low heat. Remove from heat, and allow to cool.
Heat the oil in a skillet over medium heat, and cook the pork chops 8 minutes, turning once, until done. Drizzle with the pear sauce to serve.
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.
Drain pears. Use 1 cup pear juice with 1 package lime jello. Bring to a boil, then cool. Blend 1/4 cup pear juice with the milk and cream cheese until creamy. Add mashed pears and jello mixture. Fold in the Dream Whip or Cool Whip.
he egg yolk, oil, pear puree and pear juice.
Mix in the
Cut up pears.
Combine sugar, cornstarch, pear juice in saucepan; bring to a boil.
Cook 1 minute, stirring while cooking. Add the cut-up pears and 2 cup blueberries.
Pour mixture into an 8 x 8-inch pan that has been sprayed with Pam.
Mix flour, sugar, baking powder and milk.
Make 6 dollops of batter on top of fruit in pan.
Bake at 400\u00b0 for 20 to 25 minutes.
Serve warm or cold. Add a dab of Cool Whip on top of each serving.
Heat pear juice; add jello.
When cooled, add pears.
Moisten with cream cheese and add to pears.
Add mayonnaise and whipped cream.
Put into serving bowl and refrigerate to set.
May be garnished with pear slice and mint.
Mix water, prickly pear juice, diet tonic water, and lime juice together in a glass.
Fill a cocktail shaker with ice; add vodka, pear juice, and ginger liqueur. Cover shaker and shake; strain drink into a chilled martini glass and garnish with nutmeg.
Vinaigrette: Whisk together pear juice, vinegar, mustard, salt and pepper. Whisking constantly, gradually whisk in oil until dressing is thickened and smooth.
Salad: In large bowl, gently toss together spinach, onions, and pear. Drizzle dressing over, toss gently until well coated. Gently stir in beets. Sprinkle with nuts.
Bring pear juice to a boil.
Dissolve Jell-O in hot juice. Let cool and congeal a little.
Combine cream cheese and Cool Whip.
Mix well.
Add this to Jell-O.
Add pears and stir gently. Place in refrigerator to set.
Dissolve jello in boiling water.
Add pear juice.
Chill until partially set.
Stir in pineapple, pears and marshmallows.
Chill until almost firm.
Fold in whipped cream.
Chill until firm.
Drain and mash pears.
Bring 1 cup pear juice to a boil and add jello, stirring until dissolved.
Whip in cream cheese and let chill until it starts to get thick.
Add whipped Dream Whip and fold in pears.
Pour into mold.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Strain prickly pear juice into a bowl through 2 layers of cheesecloth.
Combine the juice and sugar in a saucepan. Bring to a boil. Remove from heat; pour candy mixture onto the prepared baking sheet.
Bake until firm, about 5 minutes. Remove and let candy cool in the pan until set, at least 30 minutes.
Cut candy into bite-size pieces and wrap in plastic wrap.
Open and drain pears (save juice). Bring 1 cup pear juice to boil. Remove from fire and add jello.
Stir until completely dissolved (about 2 minutes). Set aside to cool somewhat and after 5 minutes, put in refrigerator.