Pour the entire can of pears-- juice and all-- into a blender or food processor. Pulse until you reach the desired consistency, I do a few rough chops to get them mostly pureed but still a little bit of fruit in there.
Add the honey and spices and pulse again.
Pour into ice pop molds for pear-sicles, or silicone cups or ramekins for Italian ice style, and freeze for at least 4-6 hours or overnight. This yields about two generous servings, or 5-6 2-oz ice pops.
Arrange lettuce and kale leaves.
Top with pear halves.
Place 1 tablespoon mayonnaise on top of each half.
Sprinkle
each half with 1 tablespoon of cheese.
Makes 4 servings.
Chill pears in refrigerator until ready to make.
Place lettuce leaf on plate.
On each plate put 2 pear halves atop lettuce.
Mix together well cream cheese with salad dressing. Spoon onto center of pear halves.
Cut up pears.
Combine sugar, cornstarch, pear juice in saucepan; bring to a boil.
Cook 1 minute, stirring while cooking. Add the cut-up pears and 2 cup blueberries.
Pour mixture into an 8 x 8-inch pan that has been sprayed with Pam.
Mix flour, sugar, baking powder and milk.
Make 6 dollops of batter on top of fruit in pan.
Bake at 400\u00b0 for 20 to 25 minutes.
Serve warm or cold. Add a dab of Cool Whip on top of each serving.
Quickly muddle mint in the bottom of a cocktail shaker.
Fill shaker with ice and add pear nectar, rum, lime juice, Simple Syrup and nutmeg.
Vigorously shake and strain into a chilled martini glass and garnish with pear slice.
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.
Pour the brandy, lemon juice, simple syrup, and pear nectar into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass to serve.
Bend the large thyme sprig and drp into a cocktail shaker. Fill the shaker with ice. Measure in the vodkas, lemon juice, and simple syrup. Cap and shake vigorously. Strain into a mmartini glass. Top with a splash of Champagne. Float a pear slice and a thyme sprig in the drink for garnish.
Poach peeled pear in 150ml red wine+100g sugar, orange zest, till soft c.30mins. Remove pear, boil to reduce to syrup. Spoon over.
ube pan. Drain 1 can pear halves, reserving 1/3 cup
Combine 1st 5 ingredients in shaker with ice.
Strain into martini glass whose rim has been coated in sugar.
Float a slice of pear on top.
Enjoy!
Chill four martini glasses.
Peel, core and slice the pear.
Combine the vodka, syrup, liquer, ice and lime juice in a cocktail shaker and shake vigorously.
Dip the rims of the chilled glasses in the sugar.
Pour the cocktails and garnish the glasses with pear slices.
aking dish, place one bartlett pear half, well drained from a
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.
poon, transfer pears to four dessert dishes.
Add sugar to
Scoop ice cream into 6 dessert dishes & spoon sliced pears over
-inch pie plate. Scrape pear filling into crust.
Cut
Combine pears and honey in processor; puree until smooth.
Pour reserved pear juices into 2 cup measuring cup.
Add enough cranberry juice to pear juices to measure 2 cups.
Add juice mixture to processor and process until well blended.
Transer to 13x9x2\" glass baking dish.
Freeze until frozen, at least 5 hours or overnight.
Using fork, scrape surace of granita to form crystals.
Divide among 6 dessert glasses.
Garnish with cranberries and mint sprigs, if desired.
ello in boiling water; add pear syrup and lime juice; measure
Spray a skillet with cooking spray and place over medium-heat. Add pear and apple slices to skillet and sprinkle cinnamon over the top. Cover the skillet with a lid and cook, stirring occasionally, until tender, 3 to 5 minutes.
Divide yogurt between 2 bowls and top each with 1/2 of the apple and pear mixture.