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GREENS WITH GORGONZOLA AND PEARS-- To a green salad, add diced pears, gorgonzola cheese, mushrooms, alfalfa sprouts and walnuts. --Mariette Brown, Old Lyme CT.
PEAR AND BARLEY STUFFING -- Add minced shallots to boiling chicken stock and reduce to about a quarter of a cup. Reduce heat and add a cup of pear puree and a cup of milk. Cook until thick and smooth and reduced by half, about 5 minutes. Remove from heat and stir in dry mustard, thyme, dash of nutmeg and two cups cooked barley. Good in chicken or with pork
PEAR AND CHICKEN SANDWICH -- French bread, mustard, thin slices of chicken, thin slice of pear and sprig of dill.
PEAR AND GINGER PIE -- Stir into two beaten eggs: third cup of sugar, bit of salt, ground ginger, nutmeg, grated lemon rind, quarter teaspoon each of vanilla and almond extract and pour half into partially baked pie shell. Arrange bite-size pieces of peeled Anjou pears on top and pour on other half of egg mixture. Top with brown sugar crumbs (flour, brown sugar, butter and pinch of nutmeg). Bake until filling is set and top is browned, approximately 45 minutes.
PEAR CREPES -- Fill crepes with combination of chopped pears, dried currants, nutmeg, pear juice and a bit of cornstarch cooked to thicken.
PEAR SALAD IDEAS:
-- Combine crab meat, chopped celery and chopped tomato and toss with a dressing of equal parts plain yogurt and mayonnaise, some Dijon mustard, minced fresh parsley, chives and chervil. Chill, then fill cavities of halved, peeled pears and place stuffed pears on salad greens to serve.
-- Chopped pears, steamed scallops, diced water chestnuts, shredded spinach, minced ginger root and lemon juice.
-- Chopped pears combined with cooked baby shrimp, minced scallions and diced celery. Toss with yogurt, curry powder and ground ginger and serve in lettuce shells.
-- Chopped pears, shredded chicken, tangerine sections, tarragon, orange juice and white wine vinegar.
-- Place sliced pears on endive leaves, top with crumbled Gorgonzola cheese, sprinkle with chopped walnuts and drizzle with white wine vinaigrette (white wine vinegar, black pepper, fennel, salt, pinch of sugar, walnut oil).
-- Chopped pears, julienned carrots, freshly ground allspice, lemon zest and yogurt. -- Sliced pears, chopped coconut, shredded lettuce, lime juice and peanut oil.
-- Toss peeled chopped pears, Delicious apples, white seedless grapes and celery with mayonnaise thinned with a bit of milk and flavored with lemon juice and grated ginger. Add pecans and toss.
PEAR SOUP -- Sauté chopped celery and sliced leeks in butter until soft, then add diced potatoes, about 3 cups of chicken stock seasoned with ground white pepper to taste. Simmer until vegetables are soft, cool slightly and puree until smooth. Add about 3 large peeled, chopped pears and puree. Stir in a couple of cups of cold milk and grated nutmeg. Chill thoroughly to serve.
PEARS AND CHEESE -- Halve pears, remove cores and toss in orange juice. Fill centers with sharp cheese, chopped walnuts and dash of grated nutmeg. Broil briefly and serve warm as appetizer or with entree.
PEARS AND CREAM -- Peel pears, cut in half, core and score slightly. Cook until soft and caramelized in butter and sugar, about 5 minutes. Mix in caramelized cream: heat half cup of sugar with a few tablespoons of water until deep caramel color; off heat, add cup of hot heavy cream; whisk until well blended and add pinch of nutmeg. Serve alone or with ice cream.
PEARS AND SWORDFISH -- Set piece of fish on foil and top with slice of red onion, julienned strips of peeled pear, minced ginger root, grated lime peel, lime juice and allspice. Make a tight pack of each piece and bake for 15 minutes.
PEARS WITH SAUSAGE -- Grind or process sausage until fine and cook with minced onions. Add minced mushrooms, fennel, rosemary, pepper and cup of fine bread crumbs. Cut off about one inch from top of each pear and remove pulp and core, leaving a half-inch shell. Stuff with sausage mixture and chill. Before serving, cut each pear into half inch slices to serve.
PEARS WITH VEAL OR POULTRY -- Sauté minced shallots in chicken stock, add unpeeled red and green Bartlett pears, thinly sliced and cook until soft, stirring gently. Remove pears. Add more stock to skillet, boiling to reduce, and stir in Dijon mustard, savory, parsley and black pepper. Serve pears and sauce over meat that has been pounded thin, dredged in a mix of flour, nutmeg and white pepper, and sautéed until golden.
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