Drain pear halves, reserving 1/4 cup syrup and 1 pear half. Mash remaining pear halves; drain. Combine the first 1/3 cup sugar, gelatin and salt.
Stir in reserved pear syrup, egg yolks, lemon peel and lemon juice.
Cook and stir until slightly thickened.
Add mashed pears. Cool until mixture mounds.
Beat egg whites to soft peaks.
Gradually add remaining sugar, beating until stiff.
Fold in pear mixture.
Turn into pie shell. Chill. Garnish with whipped cream and reserved pear half, sliced.
Sprinkle the pear with the lemon juice. Place the gorgonzola and cream in a bowl and mash with a fork. Stir in the pear, marjoram and Parmesan. Serve with rye bread.
f the liquid is absorbed. Mash with a potato masher, fork
mall food processor, pour in moonshine and blend together. When mixed
Note: I also tested this recipe using canned pears in their
and vanilla.
Add the pear mixture to the flour mixture
Toss together first 6 ingredients in a large bowl.
Toss with Lemon Poppyseed dressing (recipe follows).
Divide to individual chilled salad plates to serve.
Lemon Poppyseed Dressing:
Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth.
Store in an airtight container in the refrigerator up to 1 week; serve at room temperature.
rickly pear in a fine-mesh strainer set over a bowl. Mash
ack into the skillet, then mash the fruit in a bowl
flour and cornmeal. Add apples, pear, grapes and raisins.
COAT
Preheat oven to 375 degrees F (190 degrees C).
Mash together soft pear, garlic, olive oil, white wine, and rosemary. Season pork with salt and pepper, and place into a 10x10 inch glass baking dish. Pour pear mixture over pork and sprinkle with chopped onion. Cover baking dish with aluminum foil.
Bake in the preheated oven for about 45 minutes, until the internal temperature of the pork reaches 145 degrees F (63 degrees C) when taken with a meat thermometer.
egrees.
Peel and core pear. Mash the pear and bananas together. Stir
aucepan, add 1 cup of pear juice and bring to a
Chill pears in refrigerator until ready to make.
Place lettuce leaf on plate.
On each plate put 2 pear halves atop lettuce.
Mix together well cream cheese with salad dressing. Spoon onto center of pear halves.
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.
ime for high altitudes).
Recipe variation:
Add 1 teaspoon
Note:
If recipe is halved, half each ingredient along with pear pulp.
Dissolve lime jello in pear juice.
Beat together the cream cheese and milk; add to jello with a fork.
Cool until partially set.
Mash canned pears (drained).
Beat 1/2 pint cream.
Add pears and cream to jello mixture; beat with a beater.
Place in mold or bowl.
Before serving, top with maraschino cherries.
Heat 1 cup pear juice and mix with 1 package lemon jello; refrigerate until starts to jell.
Mash pears and mix with cream cheese.
Mix together with jello,
nuts and Cool Whip. Refrigerate overnight.
Mash pears.
Heat pear juice and add jello.
Cook until syrupy.
Mix cream cheese with milk and add pears.
Mix in jello and add Cool Whip.
Congeal in oblong Pyrex dish.