Pear Nog Recipe

Ingredients:
  • 1 pear, peeled, cored, cut in chunks
  • 1/2 cup 1% milk
  • 1/4 cup Egg Beaters or other egg substitute
  • 1 tsp brown sugar
  • large pinch cinnamon
  • 2 ice cubes, cracked
METHOD:
Place all ingredients in blender. Blend at high speed for 15 seconds.

Curried Celery with Pears and Onions Recipe

Ingredients:
  • 1 Tbsp vegetable oil
  • 3 cup celery cut in 1/2" pieces
  • 1 cup sweet red bell pepper cut in 1/2" pieces
  • 3/4 cup onion, cut in 1/2" pieces
  • 1 1/2 - 2 tsp curry powder
  • 1 1/2 cup peeled and cored ripe pears cut in
  • 1 1/2" pieces
  • 3/4 cup apple juice
  • 1/2 tsp salt
  • 2 cup steamed brown rice (3/4 cup uncooked)
METHOD:
  1. In a large skillet heat oil until hot. Add celery, red pepper and onion, cook and stir until barely cris tender, about 5 minutes.
  2. Add curry powder cook 1 for minute.
  3. Add apple juice, pears and salt; simmer, covered, until vegetables and pears are tender, 2 to 3 minutes.
  4. Stir in steamed rice.

Indonesian Chicken and Pear Salad Recipe

Ingredients:
  • 1-1/2 cup cold cooked chicken breast (cubed)
  • 3 fresh pears, halved and cored
  • 1/4 cup peanuts, coarsely chopped
  • 1/2 cup cucumber, thinly sliced
  • 3 Tbsp crystalline ginger, slivered
  • 2 Tbsp green onions, thinly sliced
  • Lemon juice
  • Iceberg lettuce cups or leaves
  • 1/2 cup low-fat yogurt (for Curry Dressing)
  • 1/2 tsp curry powder (for Curry Dressing)
  • 1/4 tsp dry mustard (for Curry Dressing)
  • 1/4 tsp ground allspice (for Curry Dressing)
  • 1/4 tsp garlic powder (for Curry Dressing)
METHOD:
  1. Place chicken in bowl. Cube 1 pear.
  2. Add to chicken along with nuts, cucumber, ginger and onion.
  3. Add curry dressing; gently mix.
  4. To make curry dressing,combine yogurt, curry powder, dry mustard, ground allspice and garlic powder; mix well.
  5. Make about 30 minutes before using for flavor to develop.
  6. Makes about 2/3-cup.
  7. Dip pear halves in lemon juice and arrange each half in lettuce cup or lettuce leaves on individual salad plate.
  8. Spoon salad onto pear halves.

Chicken & Pear Pockets Recipe

Ingredients:
  • 4 pita pockets, cut in halves
  • 1 medium pear, cored, halved and thinly sliced
  • 1 Tbsp lemon juice
  • 8 slices of Swiss cheese (to reduce fat use a low fat or part skim Cheese)
  • 3 chicken breast halves, cooked, cooled and sliced
  • Mayonnaise as needed (to reduce fat use fat free mayo)
  • Dijon-style mustard, as needed
  • Lettuce leaves, as needed
  • Salt and black pepper
METHOD:
  1. Spread mayonnaise and mustard inside each pita half and line with lettuce leaves.
  2. Toss pear slices with lemon juice to prevent browning.
  3. Arrange pear slices and cheese in pita halves.
  4. Season chicken with salt and pepper and arrange in sandwiches.

Pear Sauce Recipe


Ingredients:
  • 6 cups pared, cored and cubed Pears, any variety
  • 1/4 cup water
  • 2 Tbsp sugar
  • 1 teaspoon lemon juice
  • Touch of nutmeg
METHOD:
  1. (Microwave Method) Combine all ingredients in 2-quart microwave-safe measure or bowl.
  2. Cover and microwave on HIGH (100%) 6 minutes.
  3. Stir pear mixture; rotate dish one-quarter turn and microwave at HIGH 6 to 8 minutes longer or until tender.
  4. Puree in blender or food processor.
  5. (Conventional Method) Increase water to 1/2-cup with ingredients above, bring to a boil.
  6. Cook over medium heat 10 to 15 minutes or until pears are tender.
  7. Puree pears as above.

Baked Pears with Lemon Sauce Recipe

Ingredients:
  • 4 pears (medium-sized), peeled
  • 3 Tbsp water
  • 1 Tbsp honey
  • 2 whole cloves
  • 2 tsp cornstarch (for Lemon Sauce)
  • 3/4 cup skim milk, divided (for Lemon Sauce)
  • 1 cinnamon stick (for Lemon Sauce)
  • 1/2 tsp grated lemon rind (for Lemon Sauce)
  • 3 Tbsp lemon juice (for Lemon Sauce)
  • 1 Tbsp honey (for Lemon Sauce)
METHOD:
  1. Cut pears in half lengthwise and remove cores.
  2. Arrange pears, cut side up, in a glass baking dish.
  3. Combine water, honey and cloves and pour over pears.
  4. Cover and bake at 350° for 25 to 30 minutes.
  5. Serve warm pears with 1/4-cup chilled lemon sauce.
  6. To make sauce combine cornstarch and 1/4-cup milk in a small saucepan, stirring until blended.
  7. Add remaining 1/2-cup milk and cinnamon.
  8. Simmer over medium heat 6 to 8 minutes, stirring constantly, until mixture is thickened.
  9. Reduce heat and stir in remaining ingredients until well blended.
  10. Remove from heat and cool to room temperature.
  11. Cover and refrigerate 3 hours or until thoroughly chilled.
  12. Remove cinnamon stick before serving.

Poached Red Pear Zinfandel Recipe


Ingredients:
  • 4 large ripe red pears or other pear variety
  • 1 1/2 cups white zinfandel or rose wine
  • 1 teaspoon vanilla
  • 1/3 cup sugar
  • 4 tsp honey
  • fresh mint leaves (optional)
METHOD:
  1. Core pears from bottom, leaving stem intact.
  2. Using a paring knife, peel a spiral channel from tip to bottom of fruit, if desired.
  3. Slice the bottoms off pears to allow them to stand upright.
  4. Stand pears up in the bottom of a large saucepan; add wine and vanilla.
  5. Bring mixture just to boiling. Reduce heat and simmer pears, covered, for 10 to 15 minutes or until pears are just tender.
  6. Using a slotted spoon, transfer pears to four dessert dishes.
  7. Add sugar to liquid in pan; bring to boiling. Reduce heat. Simmer, uncovered, for 12 minutes or until liquid is reduced to 2/3-cup and is the consistency of a thin sauce.
  8. Spoon sauce over pears.
  9. Drizzle honey on top.
  10. Serve warm or chilled.
  11. Garnish sauce on each plate with fresh mint leaves, if desired.

Sponge Fruit Flan Recipe


Ingredients:
  • 2 Eggs
  • 2-Oz Caster sugar
  • 2-Oz flour
  • 1/4 tsp baking powder
  • 1 tin -peaches, cherries. strawberries
  • 1-2tsp sugar
  • 6-Oz syrup wipped cream
METHOD:
  1. Grease an 8 inch sponge flan tin and sprinkle flour on it
  2. Sieve flour and baking powder
  3. Separetly whisk the eggs and suagr until ti is thick
  4. Fold in the flour with a metal spoon
  5. Pour the mixture into the tin and bake in a preheated oven for 15-20 minutes
  6. Let it cool on a wire tray after it is baked 

Pineapple Carrot Cake Recipe


Ingredients:
  • 4-Oz brown sugar
  • 6 tbsp honey
  • 4-Oz Carrots (grated)
  • 1/2 tsp nut meg
  • 4-Oz butter
  • 5-Oz Water
  • 1 Egg
  • 4-Oz Meal Flour
  • 4-Oz White Flour
  • 2 tsp baking powder
METHOD:
  1. Mix sugar, honey, carrots, raisons, nutmeg and water in a saucepan
  2. Bring it to a boil and let it simmer for 5 minutes
  3. Pour it in a mixing bowl and eggs
  4. Sift the flour and baking powder and sprinkle it over the mixture
  5. Mix thoroughly
  6. Pour it into a greased 9 inch tin
  7. Bake it in a preheated oven on 190'C for one hour
  8. Done

Biscuit Cake Recipe


Ingredients:
  • 1 pack merry biscuit, broken into small pieces
  • 2 Eggs
  • 3 tbsp cocoa powder
  • 3/4 cup sugar
  • 2-Oz butter
  • 2 tbsp coconut (chopped)
  • 1 cup walnuts (chopped finaly)
  • 1/4 cup water
METHOD:
  1. Beat Eggs, Add cocoa powder, water and sugar in a bowl
  2. In a saucepan, melt butter on low heat
  3. Add the egg mixture until it is thick
  4. Add coconut, biscuits, walnuts and mix well
  5. Put the mixture into a dish and shape the mixture in a circle like a cake
  6. Chill it in the refrigator for 30-40 Minutes


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