Grate orange zest and add to dressing. Set aside. Remove the peel and pith of the orange and cut into slices. Reserve any juice and add to dressing. Arrange spinach, pear, orange, onion and goat cheese on a serving platter. Serve drizzled with dressing.
emovable sides.
Place a pear half, cut-side down, onto
Pull apart lettuce and radicchio and wash and dry well. Slice radicchio into strips.
In a large salad bowl, toss lettuce, radicchio strips and pear slices with balsamic vinegar.
Sprinkle Blue cheese and nuts over salad.
Drizzle honey on top and serve. Makes 6 servings.
Add oil to a saute pan, and saute the onion and garlic.
In a big enough pot add your 3 tomato sauces, onion and garlic, and enough water to make it a nice consistency.
Heat until hot enough to add the spices, sugar, salt, and pepper.
Now depending upon what you want to do, heat the sauce to 160 to 190 degrees, try to do this as long as possible for extra flavor--can take from 45 minutes to 2 hours.
You now have a delicious marinara sauce that can be used in some of my other recipes, or for anything you want!
To make the pear relish, bring pears, onion, butter
Mix well and soak the red cabbage in it for 2
Drizzle the pear slices with the lemon juice
Heat the oil in a large heavy-based pan.
Season the meat with pepper and cook for 2-3 minutes on each side (for medium rare) or until cooked to desired doneness. Remove meat from the pan to a plate and cover with foil.
Deglaze the pan with the red wine and pear juice. Add the pears and jelly and continue to cook for 2-3 minutes or until sauce is a glaze consistency. Return kangaroo and add the macadamias to the pan. Coat in the glaze.
Serve the meat sliced with the remaining glaze spooned over and and around the plate.
ave poaching liquid for future recipes if desired. Let pears cool
Combine pear, red onion, carrot, bell peppers, jalapeno
If you don't want red fingers use gloves. Or after
he pan with the vinegar, pear juice, stock, bay leaves and
Combine the lettuces, chicken, pear and onion in a large bowl.
Whisk the remaining ingredients in a small bowl. Season to taste.
Drizzle the dressing over the lettuce mixture; toss gently to combine.
licing.
Serve with Sunny Pear Chutney (directions below).
To
Cook the bacon in a large skillet over a medium heat until crisp. Add the olive oil to the pan along with the onion and garlic. Cook until the onion has softened then stir in the garlic, fennel seed, thyme leaves, pear and cabbage.
Saute for 10 minutes until the cabbage is slightly softened. Add in the remaining ingredients and cover with a lid and turn down to low heat and cook for 40 minutes.
Uncover and serve warm.
-inch pie plate. Scrape pear filling into crust.
Cut
0 mins.
For the red cabbage and quince, place 1
Heat the lard (or butter, if using) in a large saucepan, add the onions and saute for 2-3 mins, stirring. Add the cabbage, cloves, bay leaves, vanilla bean scrapings and sugar. Saute for 2-3 mins then season. Deglaze the pan with 1 cup water and the vinegar. Bring to a boil, cover then simmer for 1 hour 15-30 mins, stirring occasionally.
To finish, mix in the pear and simmer for 8-10 mins. Transfer to a serving dish.
Core pears and cut into 1/2 inch cubes.
In a medium bowl, gently toss cubed pears with chopped dried pears, red onion, mint, lime juice and zest, ginger, jalapeno pepper, salt and hot pepper until well mixed.
Cover and refrigerate until serving time.
Over-stuff pear half with mixture of cream cheese, pecans, ginger and juice.
Place other half over the stuffed half of pear. Add sprig of mint to small end.
Dilute red food coloring and drop on paper towel.
Gently rub colored towel over hump of pear. Place on lettuce leaf.