Pears

YOUR PRODUCE MAN’S

PERFECT PEAR RECIPES

PEARS WITH ROMAINE AND PARMESAN

Ingredients

1 small head Romaine lettuce (wash, dry, torn into small pieces)

2 ea Pears (peel, core, and slice)

1 ea Grilled Chicken Breast (sliced)

DRESSING



½
tsp Dijon-style mustard

¼
cup Olive Oil

2 tsp Red Wine Vinegar

2 TBS Freshly grated Parmesan cheese



Instructions

·
In a salad bowl, combine the romaine lettuce and pears.

·
In a small bowl, combine the mustard and vinegar. Gradually whisk in
the olive oil. Finally, whisk in the Parmesan cheese.

·
Pour the dressing over the salad and toss.

POACHED PEARS

by Exec. Chef
Dan LaVelle of Rancho Murieta Country Club

Ingredients



4 ea Pears

4 cups Water

1 ea Zest and Juice of Lemon

1 cup Port Wine

1/3 cup Granulated Sugar

4 ea Star Anise whole



Instructions

·
Peel your pears, leaving the stem in tact.

·
Find a small sauce pan, just large enough to fit the four pears snuggly.

·
Bring water, zest, juice, wine, sugar and star anise to a boil.

·
Place pears in pan, making sure that they are completely under water.

·
Bring back to a boil. Cover and simmer until pears are tender.

·
Transfer the pears to a heatproof bowl.

·
Pour half of the poaching liquid over the pears and let them cool.

·
Cook the remaining liquid over a high heat until it has reduced to a
thick syrup.

·
Drain the pears and stand them upright in a serving bowl.

·
Ladle some of the thickened syrup over the pears.

·
Great served with a scoop of vanilla ice cream.

Notes

·
Poaching is one of the easiest ways of cooking and serving fruit.

·
The Bosc Pear is by far the best of the cooking pears. It holds up better,
and besides, it has a very classy elegant appearance. However, any of
your favorite pears is fine.

·
You can add a cinnamon stick and vanilla bean to the water you use to
cook the pears in. Once you have removed the pears from the pan, also
remove the cinnamon stick and vanilla bean.

KATE'S PUFFY PEARS

by Kate
Mahaley

Ingredients



1 pkg 8 oz. Puff Pastry (in frozen food section)

2 ea Pears

1/2 cup Semisweet Chocolate Chips

1 TBS Lemon Juice

1 ea Egg (beaten)

1 TBS Fine Granulated Sugar



Instructions

·
Preheat oven to 375 degrees.

·
Roll pastry into 10" square.

·
Peel Pear, cut in half (from top to bottom), remove core. Fill core gap
with chocolate chips, then place pear cut-side down, onto the pastry
square.

·
Brush pear with lemon juice.

·
Cut pastry to the shape of the pear, leaving about a 1" border.
With left over pastry, make a stem and place at the top, then cut a leaf
and place it on the stem.

·
Cut vertical lines into the pear, but do not cut through the pear.

·
Sprinkle pear with sugar.

·
Brush pastry border with egg.

·
Bake on a baking sheet for 20 - 25 minutes.

·
Serve warm with whipped cream or frozen vanilla yogurt.

SOPHISTICATED PEAR BISTRO SALAD

Ingredients

SALAD



6 Pears (peeled)

4 cups Spring Salad leaves

3 stalks Celery (sliced)

3 ea Grilled Chicken Breast (sliced)



DRESSING



¼
cup Walnut Oil

¼
cup Safflower Oil

2 TBS Lemon juice

2 TBS Chives (chopped)

½
cup Crumbled blue cheese

½
cup Walnuts (chopped)



Instructions

SALAD

·
Cut base of pears flat so as to stand straight. Arrange a pear and some
salad leaves in individual bowls. Scatter an equal amount of celery in
each bowl.

DRESSING

·
Combine oils, lemon juice and chives and pour over salads.

TO SERVE

·
Sprinkle cheese and walnuts on top of each salad.

PRETTY QUICK PEAR QUESADILLAS

Ingredients



2 ea Flour Tortilla

1 cup Monterey Jack Cheese (shred)

½
cup Crumbled Goat Cheese

3 ea Prosciutto (chopped)

1 ea Pear (ripe, core, sliced)



Instructions

·
In a large skillet, heat 2 tortillas over medium heat until both sides
are pale golden brown and crisp.

·
Remove 1 tortilla and reduce heat to low.

·
Sprinkle tortilla in the skillet, with ½ cup Monterey Jack Cheese
and ¼ cup Goat Cheese. Cover with the Prosciutto and Pears.

·
Sprinkle the rest of the Jack and Goat Cheese. Place second tortilla
on top and press firmly to secure all the ingredients. Cook until the
cheese is melted.

AWESOME PEAR SALSA

Ingredients



2 ea Ripe Pears (core, dice)

1 ea Mango (peel, dice)

1/3 cup Gold Bell Pepper (diced)

1/3 cup Red Bell Pepper (diced)

1 ea Jalapeno Pepper (dice)

¼ cup Red Onion (chopped)

3 TBS Cilantro (chopped)

1 ea Lime (juiced)

2 TBS Olive Oil

¼ tsp Salt



Instructions

· Mix all ingredients in a bowl and refrigerate, covered, for 2
hours.

NOTE: Best served on a Pork Tenderloin, on an omelet or on a firm-flesh
fish.

PACKED PEAR PITAS

Ingredients

1 pkg Caesar Romaine Salad (not the croutons)

1 ea Grilled Chicken Breast (sliced)

1 pkg Pita Bread (halved)

1 ea Pear (ripe, cored, sliced)

Instructions

· Mix salad as instructed on package. Mix in Chicken. Place into
Pita and slide in Pear sliced.