Divide the lettuce between two bowls. Halve and core the pear, then cut each half in slices. Divide the pear slices and pomegranate seeds among the two bowls and mix gently.
Combine the vegetable oil, pomegranate juice, lemon juice, mustard, honey, and pepper in a saucepan. Bring to a boil over high heat; reduce heat and simmer, stirring frequently, until the dressing thickens slightly, about 2 minutes. Pour the warm dressing over the salads and serve.
Drain and reserve syrup from pear halves.
Whisk reserved syrup and 2 tablespoons plus 1 teaspoon mayonnaise in a small bowl. Place cauliflower florets in the dressing for 5 minutes.
Divide pear halves and lettuce between 2 salad plates. Remove cauliflower florets from the dressing using a slotted spoon; divide evenly between the plates. Spoon desired amount of dressing over salads. Top with Cheddar cheese.
plates. Top evenly with pear wedges and dried cranberries.
Place all the ingredients in a blender and blend until it becomes smooth and creamy.
If it's too thick, dilute with water.
Infuse love and enjoy with any salads you can think of.
-inch pie plate. Scrape pear filling into crust.
Cut
Dissolve gelatin in hot water.
Pour into an 8 x 8 x 2-inch dish.
Chill until firm.
Fill each pear half with a mixture of cottage cheese, mayonnaise and chopped almonds.
Place on bed of lettuce and shredded gelatin (made by forcing firm gelatin through a ricer).
Make bunny's ears, mouth and tail with almonds.
Make eyes by dipping knife end into paprika.
Garnish with small carrot shaped from cheese and sprig of parsley.
Serve with mayonnaise. Makes 6.
br>To make the caramelized pear, combine the butter and sugar
he pears, lemon juice and pear juice together in a large
nd remaining sugar.
Puree pear mixture then strain through a
ice up the apple and pear. Place in a fryin pan
br>Serve with Pear Sauce.
To make Pear Sauce: In a
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.
ube pan. Drain 1 can pear halves, reserving 1/3 cup
In a small bowl, combine pear slices and lemon juice; toss
aucepan, bring the dried pear pieces and pear juice to a boil
o 350\u00b0F. Combine pears, pear juice, lemon zest, lemon juice
Thinly slice one of the pear halves. Finely chop remaining pears
Wash, dry, and arrange nice sized pieces of spinach on salad plates.
Core pear.
If there are any brown spots on the fruit, cut them off.
Slice ripe pear into thin slices cut from top to bottom of the fruit.
Arrange pear on spinach.
Divide the toasted walnuts evenly among the plates.
Top salad with a few, well placed, broad curls of the parmesean.
Quickly whisk together orange juice and olive oil, gently spoon over dressing and serve.
uck breasts are cooking, peel pear and cut into 1/4
emovable sides.
Place a pear half, cut-side down, onto