Place pears, cut side down, in microwave dish.
Mix cranberry juice and cinnamon.
Spoon over pears.
Microwave 9 to 10 minutes on High or if using canned pears, microwave 2 1/2 to 3 1/2 minutes.
Spoon sauce over pears.
-4 minutes.
If using canned pears, only saute the diced sweet
ood processor) and chopped herbs. Using a fork, pull the flour
Core and slice pears, if using fresh. Saute chicken in butter
If using fresh pears, cook in water with sugar until soft to the touch; drain well.
Drain canned pears well.
Place on an ovenproof plate.
Put one chocolate covered mint on top of each pear half.
Broil or bake pears in oven at 375\u00b0 to 400\u00b0 for 10 to 15 minutes, until chocolate is melted.
Remove from oven.
Garnish with grapes or walnut halves.
Serve with whipped cream or vanilla ice cream.
If using canned pears, place on paper towels to
Halve and core pears (don't peel; personally I just use canned pears).
Spoon pecans into center of pears.
In small saucepan, combine corn syrup, brown sugar, butter, water and salt and dissolve.
Spoon over pears.
Bake at 350\u00b0 for 30 to 40 minutes. Baste frequently with syrup in bottom of dish.
Serve with whipped cream.
Serves 6.
Dissolve Jell-O in hot pear juice (add water to liquid from canned pears to make 2 cups).
Gradually add to the cream cheese, blending until smooth.
Chill until slightly thickened.
Add mayonnaise and beat until light and fluffy.
Fold in pears and ginger.
Pour into a 1-quart mold and chill until firm.
Serves 4 to 6.
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.
Sift white sugar with cornstarch.
Blend with other ingredients.
Cook in heavy saucepan over medium heat until sauce thickens.
Arrange pear halves in baking dish.
Spoon sauce over pears.
Bake at 350\u00b0 for 15 minutes.
Serve warm.
If fresh pears are used, check for tenderness of pears.
They may need to bake a little longer.
In a large saucepan, combine stock and mushrooms, bring to a boil.
Add butter if using canned broth and simmer 2 minutes.
Remove from heat and stir in sherry.
Ladle into soup bowls and top with chives.
Place the 1 cup water in a pan and bring it to a boil.
When it is boiling add the oatmeal and cook for 30 seconds to a minute. Then add the ginger and stir.
Wait a moment and add the canned pears and stir.
At this point the oatmeal should be done, but if you like it mushier feel free to let it cook longer.
Transfer the oatmeal and fruit to a bowl. Sprinkle the brown sugar substitute (or real brown sugar if you are so inclined) over the top. Then drizzle the half and half over the top.
Stir it all together and enjoy.
stirring constantly.
Stir in pears and vanilla.
Pour mixture
Place pears in a large bowl.
Sprinkle with flour and toss lightly to coat.
Divide among 8 - 8 OZ custard cups.
Combine the gingersnaps, walnuts and butter.
Sprinkle over pears.
Place custard cups on baking sheet.
Bake at 350 degrees for 15-20 minutes or until heated through.
Serve with vanilla icecream or plain with a dallop of whip cream on top.
ven to 325F (160C).
Using a wooden spoon, saute the
ater if you are not using canned tomatoes. Stir, add the mussels
Pack the pear halves in jars.
Combine the sugar and water to make a medium syrup; cover pears with boiling syrup and place in hot water bath for 10 minutes.
n using lentils: If using canned lentils, drain first and omit salt; if using
r Garbanzo beans.
If using canned beans, you do not need
omatoes you are better off using canned tomatoes. Don't use those