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.