Place tequila, orange liqueuer, Cactus Pear syrup, lime juice, and ice in a cocktail shaker and shake for 10 seconds.
Place a few tablespoons of the cactus Pear syrup on a small plate. Dip the rim of the glass in the syrup, and let the excess run off, then dip in salt.
Strain the mixture into the glass and garnish with a lime wedge.
Pour salt into a small plate. Wet the rim of a margarita glass and dip rim into salt.
Fill a cocktail shaker with ice; pour tequila, sweet and sour mix, triple sec, lime juice, and pear syrup over ice. Cover shaker and shake drink; strain into prepared margarita glass.
Beat jello while adding hot water.
Add to cream cheese.
Add cold water and beat.
Add pear syrup.
Arrange pears in jello mold and add jello mixture.
Refrigerate.
1. Mix sugar and hot water until sugar dissolves. Add lemon and lime juice, then stir.
2. Add tequila, triple sec, and prickly pear syrup. Mix thoroughly and chill for one hour.
3. Blend w/ice until frothy. Garnish w/wedges.
muddle the pear, pear syrup and simple syrup in cocktail shaker.
Add other ingredients and shake with ice.
Strain into cocktail glass.
Thinly slice the pear, and hang on martini glass.
Drain 1/2 cup syrup from canned pears for marinade.
Drain pears; save liquid.
Mix beef, bread crumbs, milk, egg, onion, salt and pepper.
Shape into 2 inch balls.
Heat oil. Brown meat balls.
Add 1 cup pear syrup, vinegar, cloves and bay leaf.
Cover and simmer 15 minutes.
Add pear halves; simmer 20 minutes more until meat is done.
Remove to warm platter.
Stir flour mixed with 2 tablespoons pear syrup in pan with juices. Cook until thickened.
Pour over meat and pears.
Serves 4 to 6.
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.
cup of the syrup. Cut each pear half into 4 pieces
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.
/4 cup of the syrup; coarsely chop pears and set
cup of the syrup.
Put pear halves on a cutting
ring 1 cup of the pear syrup, 1/4 cup sugar, ginger
Drain pears and strawberries, reserving syrups.
Slice pears; arrange in cooled baked pastry shell with berries.
Measure reserved strawberry syrup; add pear syrup to equal 1 cup liquid.
In saucepan, stir syrup mixture into cornstarch; add jelly.
Cook and stir till thickened and bubbly; spoon over fruit.
Chill.
Top with Whipped Cream.
In shallow baking dish, buttered, arrange pear halves, cut sides up.
Dot the pears with butter.
Sprinkle them with dark brown sugar and pour in a mixture of half the pear syrup and an equal amount of wine.
Bake the pears in hot oven (400\u00b0) until they are light brown in color.
Preheat oven to 350 degrees.
Drain pears, reserving 1/2 cup of syrup.
Slice pears; place on bottom of 8-inch square baking pan.
Beat cream cheese, preserves and butter in mixing bowl at medium speed until well blended; pour over pears.
Beat cake mix, reserved syrup, oil, egg and ginger in large mixing bowl at low speed until well blended and pour over cream cheese mixture, Bake 35-40 minutes or until golden brown.
Sprinkle with confectioners' sugar if desired.
Combine the pear juice, sugar, pears and lemon
side.
Drain pears from syrup, saving syrup.
In another bowl
Drain and chop the pears, 1/2\" chunks, reserve 1 cup of syrup.
Toss together the nuts, cinnamon, pears& biscuit mix.
Place this mixture in a shallow baking dish.
in a saucepan combine the pear syrup, brown sugar& butter.
Heat to boiling, add lemon zest and lemon juice.
Pour over the pears in the baking dish.
Bake in 375F oven for 30 minutes serve warm.
Drain pears and reserve 3/4 cup of syrup.
Dice pears and set aside.
Dissolve gelatin and salt in boiling water.
Add pear syrup and lemon juice.
Measure 1 1/4 cups of gelatin into a small jello mold.
Chill about 1 hour.