Crunchy Yoghurt and Raspberry Pears

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Ingredients:

• 2 medium pears peeled halved and cored
• 1/2 cup muesli
• 100 g Greek yogurt
• 100 g raspberries
• 2 tablespoons pure maple syrup

Steps:

• Place the pears in a pan cover with water and simmer for 20 minutes or until soft
• Divide the pear halves among four bowls top with muesli yoghurt and raspberries and drizzle with maple syrup

Pear Butter

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Ingredients:

• 10 large ripe pears quartered and cored 5 pounds
• 1 cup water
• 2 cups sugar
• 1/2 teaspoon grated orange rind
• 3 tablespoons orange juice
• 1/4 teaspoon ground nutmeg

Steps:

• Combine pears and water in a large dutch oven Cover and cook over medium-low heat 40 minutes or until pears are soft stirring occasionally Drain
• Press pears through a sieve or food mill
• Measure 1 quart of the pear puree and combine with remaining ingredients in a Dutch oven
• Cook over medium heat stirring frequently 15 minutes or until mixture thickens Remove from heat; skim off foam
• Quickly pour hot pear mixture into hot sterilized jars leaving 1/4 inch headspace; wipe jar rims Cover at once with lid and metal screw on bands
• Process in boiling water bath 10 minutes

Pear Crisp with Lemon Sauce

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Ingredients:

• 5 cups peeled and sliced pears Bosc
• 1 tablespoon sugar
• 3/4 teaspoon finely grated lemon rind of divided
• 2/3 cup rolled oats
• 1/3 cup packed brown sugar
• 1/3 cup all-purpose flour
• 1/4 teaspoon ground cardamom
• 1/4 cup butter or 1/4 cup margarine
• 1/3 cup sliced almonds
• 1/4 cup sugar
• 2 tablespoons cornstarch
• 1/2 cup water
• 1 egg yolk beaten
• 1 tablespoon butter or 1 tablespoon margarine
• 1 tablespoon lemon juice

Steps:

• In a 2-quart baking dish mix together pears 1 tablespoon sugar and 1/4 teaspoon lemon peel; toss to mix
• In a bowl combine oats brown sugar flour cardamon and 1/4 teaspoon lemon peel
• Using a pastry blender cut in 1/4 cup butter until mixture resembles coarse crumbs
• Stir in almonds
• Sprinkle topping over fruit
• Bake at 375 for 30-35 minutes or until fruit is tender and topping begins to brown
• Cool slightly on a wire rack
• In a small sauepan combine 1/4 cup sugar and cornstarch
• Stir in water until combined
• Cook and stir over medium heat until thickened and bubbly
• Cook and stir for 2 more minutes; remove from heat
• Beat egg yolk in a small bowl; add a little of the hot mixture to the egg yolk and stir
• Return all egg yolk mixture to saucepan
• Cook and stir over low heat until nearly bubbly
• Cook and stir one minute longer
• Remove from heat
• Stir in 1 tablespoon butter lemon juice and the remaining 1/4 teaspoon lemon peel
• Serve crisp with warm sauce

Red Pear Salad

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Ingredients:

• 2 firm ripe red pears unpeeled thinly sliced
• 1 cup carbonated lemon-lime beverage I used Hansen's Key Lime Natural Soda or 1/2 cup fresh lime juice
• 4 cups fresh baby spinach leaves washed and dried
• 2 green onions thinly sliced
• 1/2 cup crumbled feta cheese
• 1/2 cup pine nuts or 1/2 cup walnuts toasted
• raspberry vinaigrette dressing

Steps:

• Place the sliced pears in a non-reactive bowl along with the soda or lime juice Toss to coat well to keep the pears from oxidizing turning brown
• Place the washed baby spinach leaves in a salad bowl Add the green onions feta and nuts NOTE Do not add the nuts to the salad until just before serving
• Drain the pears and discard the liquid
• Add the drained pears to the salad bowl and toss to blend
• Serve salad with raspberry vinaigrette on side

Swedish Brown Beans With Pears

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Ingredients:

• 1 1/2 cups swedish brown beans picked and rinsed well or pinto
• 1 cinnamon stick
• 2 teaspoons salt
• 3/4 cup brown sugar
• 1/4 cup cider vinegar
• 3/4 cup dark corn syrup or molasses
• 2 large pears peeled cored and chopped

Steps:

• Place the beans in a large bowl and cover with water
• Soak overnight
• The next day drain and transfer to a large saucepan or stockpot
• Add water again to just cover
• Add cinnamon stick to beans and bring to a boil
• Reduce heat and simmer covered for 45 minutes
• Add salt brown sugar vinegar corn syrup and pears
• Simmer covered for 2-2 hours until beans are tender
• Transfer to serving bowl and serve