n acidulated water.
Drain pears; pat dry with paper toweling
bowl.
Peel the pears and quarter them lenghtwise. Core
eat for 30 minute add pears and onion and leave to
eel, core and slice your pears.
Wash your berries and
nd water. Slice pears and apples. Dip pears and apples in orange
Place the pears into a large pot, and
Place butternut squash, onions, pears, tomatoes, and carrot in a
Arrange the watercress in a circle in the center of a large plate.
Fan out the julienned pears around the edges.
Sprinkle the salad with the Bleu cheese and pecans.
In a small bowl, place the vinegar, olive oil, white pepper, sugar and salt.
Whisk everything together until the dressing is well blended.
Dribble the dressing over the salad.
Serves 4.
Easy to make; very tasty!
Preheat oven to 350 degrees F (175 degrees C). Grease three 9-inch pie tins.
Mix flour, margarine, and sugar together in a bowl using your hands until mixture is crumbly.
Layer apples and pears in the bottom of the 3 pie tins; sprinkle blackberries over apples and pears. Evenly distribute flour mixture over the fruit mixture.
Bake in the preheated oven until fruit is soft and topping is light brown, about 40 minutes.
Make a layer of pears. Sprinkle with cinnamon and layer cake mix over pears. Drizzle butter over all cake mix.
Bake at 350\u00b0 until golden brown.
then spread two-thirds of pears over batter. Pour in remaining
Heat oven to 375 degrees. Butter an 8\" x 8\" baking dish. Peel and thinly slice apples and pears; arrange in prepared dish.
In a large bowl, place the brown sugar. Add flour; add oats; add spices. Cut in butter with a fork or pastry blender until crumbly.
Sprinkle evenly over apples and pears.
Bake at 375 degrees for 30 minutes or until fruit is fork tender.
Serve with ice cream or cream if desired.
Serves 6.
Preheat the oven to 450 degrees. Lightly spray a 9 x 13-inch baking dish with nonstick spray.
To make the filling, combine the sugar, flour, cinnamon, allspice and salt in a large bowl. Add the pears, raisins and lemon juice; toss to mix well.
Spoon into the baking dish. Sprinkle with the cookies and drizzle with the melted butter.
Bake until the pears are tender and the filling is bubbling, 35-40 minutes.
Cool slightly and serve warm or let stand at room temperature up to 4 hours.
To make the spiced pears: In a large non-aluminum
aramelized poached pears, peel and core pears; quarter lengthwise. Place pears in a
et.
To make poached pears, combine sugar and 5 cups
nd set aside.
PEARS:
Start the pears 10 minutes before
arge enough to hold the pears comfortably, using the1/3-1
edium high heat.
Cut pears in half and scoop out
ach pear so that the pears will stand upright. Dip and