ver medium-high heat. Add pear to pan, and sprinkle with
oftened and golden. Add the pear. and cook for another 4
br>Add the strips of pear to the red cabbage and
75\u00b0F
Peal the pear and slice it in half
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.
izzling hot.
Dip the stuffed nopales in the egg batter
In small mixing bowl, combine pecans, raisins and sugar. Stir.
Add butter and mix well.
In a 1-quart casserole, arrange pear halves core side up.
Sprinkle pears with lemon juice.
Spoon half of pecan mixture over each pear; set aside.
and vanilla.
Add the pear mixture to the flour mixture
Mix together the cream cheese and pecans. Refrigerate until chilled.
Blend together the mayonnaise and cherry syrup. Refrigerate until chilled.
Arrange lettuce leaves on individual plates. Place a pear half on lettuce.
Place a round ball of cream cheese mixture in the pear half. Top with a spoonful of mayonnaise mixture and place one maraschino cherry on top.
Sprinkle with grated cheese and serve.
Preheat oven to 350\u00b0F/180\u00b0C.
Cut off the top of pumpkins and scoop out the seeds.
In a small bowl, place chopped pear and cinnamon and mix well.
Stuff the pumpkins with the pear mixture.
Place pumpkins in a shallow baking dish and bake for 45 minutes or until the pumpkins are tender.
Take the pumpkins out and top with goat cheese crumbles. Broil for a few minutes. Be careful not to burn.
Infuse love and serve!
Note: I also tested this recipe using canned pears in their
flour and cornmeal. Add apples, pear, grapes and raisins.
COAT
Toss together first 6 ingredients in a large bowl.
Toss with Lemon Poppyseed dressing (recipe follows).
Divide to individual chilled salad plates to serve.
Lemon Poppyseed Dressing:
Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth.
Store in an airtight container in the refrigerator up to 1 week; serve at room temperature.
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.
ime for high altitudes).
Recipe variation:
Add 1 teaspoon
Note:
If recipe is halved, half each ingredient along with pear pulp.
Dice peeled pear into very small chunks.
Saute in butter over high heat until it begins to brown and caramelize.
Cool in refrigerator.
Mix goat cheese and cream cheese in a mixer or food processor until well blended.
Add the cooled pear and mix for a few seconds.
Cut the ends off of the endives and pull off the largest leaves to stuff, reserving the rest for other uses.
Place filling into each leaf and top with half of a walnut half.
Filling may be made a day ahead of time, but assembly should be done at the last minute.
archment paper.
Stir apple, pear, brown sugar, vanilla extract, cornstarch
If apples or pears lack tartness, sprinkle with 1 tablespoon lemon juice, if desired.
Combine sugar, flour, cinnamon and nutmeg.
Add sugar mixture to the sliced apples; toss to coat. Fill a pastry lined 9-inch pie plate with apple or pear mixture. Adjust top crust.
Seal and flute edge.
Sprinkle some sugar atop, or brush with milk.
Cover edge of pastry with foil.
Bake in a 375\u00b0 oven for 25 minutes.
Remove foil; bake for 20 to 25 minutes more, or until crust is golden.
Cool.
Serves 8.
low cooker, setting down the stuffed potatoes in a single layer