Chorizo and Pears
Recipe by Micah Willix of Ecco Restaurant, Atlanta, Georgia. The pears, chorizo, and gastrique sauce can be made ahead and reheated together just before serving.
Ingredients
In an oven-proof skillet, quickly brown chorizo links over medium-high heat. Place pan in 350 degree oven and bake until chorizo is cooked through, about 15 minutes. Remove from pan and drain on paper towel. Drain grease from pan, leaving a light coating.
For gastrique: Sauté onion, celery, carrot, and garlic in chorizo pan over medium heat until lightly browned. Stir in pear juice and sugar. Simmer until liquid is reduced and syrupy. Add broth and bring to a boil. Cook over high heat until ¾ to 1 cup liquid remains. Strain; discard vegetables and reserve gastrique.
To serve: Slice chorizo into ½-inch pieces. In a wide skillet, heat pears and chorizo. Add ¾ cup gastrique. Bring to a simmer over medium-high heat; cook about 2 minutes until liquid is slightly reduced and thickened. Pour into a shallow bowl and serve family-style as a first course or side dish.
yield: Makes 6–8 side servings
Recipe by Micah Willix of Ecco Restaurant, Atlanta, Georgia. The pears, chorizo, and gastrique sauce can be made ahead and reheated together just before serving.
Ingredients
- 3 Anjou USA Pears
- 1 tablespoon butter
- 1 ½ pounds good quality chorizo links
- Pear Gastrique
- ¼ cup chopped onion
- 2 tablespoons diced celery
- 2 tablespoons diced carrot
- 2 teaspoons minced garlic
- ⅓ cup pear cider
- 2 tablespoons granulated sugar
- 1 can (14 ½ ounces) reduced sodium beef broth
In an oven-proof skillet, quickly brown chorizo links over medium-high heat. Place pan in 350 degree oven and bake until chorizo is cooked through, about 15 minutes. Remove from pan and drain on paper towel. Drain grease from pan, leaving a light coating.
For gastrique: Sauté onion, celery, carrot, and garlic in chorizo pan over medium heat until lightly browned. Stir in pear juice and sugar. Simmer until liquid is reduced and syrupy. Add broth and bring to a boil. Cook over high heat until ¾ to 1 cup liquid remains. Strain; discard vegetables and reserve gastrique.
To serve: Slice chorizo into ½-inch pieces. In a wide skillet, heat pears and chorizo. Add ¾ cup gastrique. Bring to a simmer over medium-high heat; cook about 2 minutes until liquid is slightly reduced and thickened. Pour into a shallow bowl and serve family-style as a first course or side dish.
yield: Makes 6–8 side servings
Bartlett Pear QuesadillaSpice up any party or a weekday dinner with this fresh quesadilla! The spicy pepper jack and tangy blue cheese melt smoothly into fresh basil and pear.
Ingredients
yield: Makes 8 appetizer servings
Nutritional InformationNutritional Analysis Per Serving (2 slices): Calories 127 (46% calories from fat); 5.4g Protein; 12.1g Carbohydrate; 0.9g Fiber; 6.7g Fat; 9mg Cholesterol; 225mg Sodium
Ingredients
- 4 flour tortillas (8 inches in diameter)
- ½ cup each shredded pepper jack and crumbled blue cheese
- 3 tablespoons sliced fresh basil leaves (1 tablespoon if dried)
- 2 tablespoons chopped onion
- 2 tablespoons chopped hazelnuts
- 1 Bartlett USA Pear, cored and very thinly sliced
- 2 teaspoons olive oil
yield: Makes 8 appetizer servings
Nutritional InformationNutritional Analysis Per Serving (2 slices): Calories 127 (46% calories from fat); 5.4g Protein; 12.1g Carbohydrate; 0.9g Fiber; 6.7g Fat; 9mg Cholesterol; 225mg Sodium
Baked Brie en Croute with PearsWow your guests with this unique appetizer that combines sweet baked pears with creamy Brie cheese wrapped in a beautiful crust.
Ingredients
Preheat oven to 400 degrees. Lightly grease baking sheet.
In a large sauté pan, sauté pears with water, brown sugar, sherry, and nutmeg until pears are tender and excess moisture has evaporated.
Roll out puffed pastry so that it is large enough to completely wrap around Brie. Place pear mixture in the center of the puffed pastry and place the Brie round on top of the pears.
In a small bowl, combine egg and milk to make egg wash. Brush egg wash around edges of puff pastry and fold up edges to totally wrap around pears and Brie.
Flip puff pastry-wrapped Brie over onto the baking sheet and brush sides and top with egg wash.
Bake for 35-40 minutes or until golden brown.
Place baby greens on serving plate and place baked Brie on top. Serve warm.
yield: Serves 6
preparation time: 5 minutes
cooking time: 40 minutes
Ingredients
- 2 Bosc USA Pears, peeled, cored, and sliced
- ¼ cup water
- 2 tablespoons brown sugar
- ¼ cup cream sherry
- ⅛ teaspoon ground nutmeg
- 1 frozen puff pastry sheet, thawed
- 1 8-ounce Brie cheese round
- 1 egg
- 2 tablespoons milk
- 3 cups baby greens
Preheat oven to 400 degrees. Lightly grease baking sheet.
In a large sauté pan, sauté pears with water, brown sugar, sherry, and nutmeg until pears are tender and excess moisture has evaporated.
Roll out puffed pastry so that it is large enough to completely wrap around Brie. Place pear mixture in the center of the puffed pastry and place the Brie round on top of the pears.
In a small bowl, combine egg and milk to make egg wash. Brush egg wash around edges of puff pastry and fold up edges to totally wrap around pears and Brie.
Flip puff pastry-wrapped Brie over onto the baking sheet and brush sides and top with egg wash.
Bake for 35-40 minutes or until golden brown.
Place baby greens on serving plate and place baked Brie on top. Serve warm.
yield: Serves 6
preparation time: 5 minutes
cooking time: 40 minutes
Crostini with Feta and Pear-Strawberry Salsa Mediterranean and Latin flavors combine in a pear-fect flavor combination. Fresh pears and strawberries are the stars of this slightly spicy salsa, which is combined with mild and salty feta cheese and served atop a crisp toast. This recipe is ideal for spring and summer entertaining, whether for a casual backyard barbecue or an elegant soiree.
Ingredients
Just prior to serving, crumble feta cheese into salsa. Taste and season with salt if necessary.
Spoon salsa onto toasts and arrange on serving platter. Garnish each crostini with a cilantro leaf.
prep time: 15 minutes
yield: Serves 6 to 8
Ingredients
- 2 Green Anjou USA Pears, diced in ¼-inch cubes
- 2 tablespoons fresh lime juice
- 1 cup coarsely chopped fresh strawberries
- ¼ cup finely chopped red onion
- 2 tablespoons finely chopped jalapeno
- ¼ cup finely chopped fresh cilantro leaves
- 1 tablespoon olive oil
- ½ cup mild feta cheese or ricotta salata
- Salt to taste
- Baguette or french bread cut in ¼-inch thick slices, brushed with olive oil and toasted
- Whole cilantro leaves for garnish
Just prior to serving, crumble feta cheese into salsa. Taste and season with salt if necessary.
Spoon salsa onto toasts and arrange on serving platter. Garnish each crostini with a cilantro leaf.
prep time: 15 minutes
yield: Serves 6 to 8
Filled Comice HalvesComice pears, with their subtle, very sweet and elusive flavor, are served best when accompanied by most any kind of cheese, particularly soft, ripening cheeses. A small ball of cheese rolled in a layer of nuts is placed in the core of halved Comice pears to make a delicious and elegant presentation. Serve with sherry or a light white wine.
Ingredients
yield: Serves 8
Ingredients
- 2 tablespoons lemon juice
- 2 tablespoons water
- 4 firm, ripe Comice USA Pears
- 4 ounces soft cream cheese
- 1 ounce crumbled blue cheese
- ½ cup finely ground or diced nuts (walnuts, hazelnuts, or pecans)
- Fresh cheeses, an assortment of Brie, blue, Camembert, Gouda, Gorgonzola, Cheddar, etc.
yield: Serves 8
Fresh Pear and Pork TostadasThese fresh, simple tostadas make a great appetizer for large gatherings. Add some extra filling, and you’ll also have an easy weeknight meal. The warmed tortillas and fresh pears add the perfect balance of crunch and crisp.
Ingredients
Place one tortilla on each serving plate; add ½ cup cheese and a spoonful of meat. Top with a second tortilla, lettuce, and pear slices. Pour dressing over top or serve with dressing on the side.
preparation time: 45 minutes
yield: Makes 5 servings
Ingredients
- Tostada
- 1 pound pork tenderloin, cubed
- ½ onion, cut into chunks
- 1 garlic clove, minced
- Oil, as needed
- 10 corn tortillas
- 2 carrots, peeled, grated
- ½ red onion, thinly sliced
- 1 bundle fresh chives
- 3 Anjou, Bosc, or Red Anjou USA Pears, sliced and cored
- Lemon juice
- 3 cups grated cheddar cheese
- 1 head lettuce, grated
- Dressing
- ½ cup olive oil
- 1 teaspoon freshly ground black pepper
- 2 jalapeño peppers, seeded and chopped
- 1 teaspoon cilantro seeds
- 3 tablespoons vinegar
- Salt and pepper to taste
Place one tortilla on each serving plate; add ½ cup cheese and a spoonful of meat. Top with a second tortilla, lettuce, and pear slices. Pour dressing over top or serve with dressing on the side.
preparation time: 45 minutes
yield: Makes 5 servings
Gluten Free Pear Bacon PizzaThis gluten-free recipe, developed by Carol Kicinski, combines a natural pairing—pears and cheese—in an appetizer that will wow your guests. Topped with the savory-sweet additions of caramelized onions and candied bacon, this allergy-friendly pizza is great for any gathering!
Ingredients
In an electric mixer bowl, preferably fitted with a paddle attachment, combine the cream cheese with the ricotta until fully blended and smooth. Add the eggs and parmesan cheese and mix to combine. Pour the batter into the baking sheet with the parchment paper.
Put the bacon in a large freezer storage bag along with the brown sugar and shake to coat the bacon. Lay the bacon on the wire rack. Put both baking sheets in the oven and cook for 20–25 minutes or until the pizza crust is very lightly browned and the bacon is crispy. Remove both sheets from the oven and turn the oven up to 500 degrees. Let the bacon cool. Once cool, chop it into pieces and set aside until assembling the pizza.
Let the crust cool in the pan for 5 minutes then remove it from the baking sheet along with the parchment paper. Place the parchment paper and crust on a flat baking sheet and put it in the oven for 5 minutes. Remove from oven and let cool. You want the pizza to cool completely so it dries up and is crisp. You can place it in the freezer for 30 minutes or let it cool on the counter and then refrigerate for several hours uncovered. Keep the crust on the parchment paper as it needs to go back in the oven once more and it is easier to move it about on the parchment paper.
Prepare the onions by combining the olive oil and butter in a large skillet over medium-high heat. Add the onions and turn the heat down to low. Let the onions slowly caramelize, stirring occasionally, about 40 minutes or until they are very soft and deep brown.
When ready to assemble the pizza, preheat the oven to 400 degrees. Spread the mascarpone cheese in a very thin layer over the crust. Top with the caramelized onions, bacon pieces, and pear slices. Bake for 10 minutes or until heated through. Sprinkle with fresh thyme leaves and black pepper. Cut into squares and serve.
yield: Serves 6 to 8
Ingredients
- 8 ounces cream cheese, softened
- 1 cup ricotta cheese
- 2 large eggs
- ½ cup parmesan cheese, grated
- 4 slices thick bacon
- ½ cup brown sugar
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 large or 3 medium white or yellow onions, halved and thinly sliced
- 4 ounce mascarpone cheese
- 2 Bosc USA Pears, cored, very thinly sliced, and sprinkled with fresh lemon juice
- 1 teaspoon fresh thyme
- Black pepper
In an electric mixer bowl, preferably fitted with a paddle attachment, combine the cream cheese with the ricotta until fully blended and smooth. Add the eggs and parmesan cheese and mix to combine. Pour the batter into the baking sheet with the parchment paper.
Put the bacon in a large freezer storage bag along with the brown sugar and shake to coat the bacon. Lay the bacon on the wire rack. Put both baking sheets in the oven and cook for 20–25 minutes or until the pizza crust is very lightly browned and the bacon is crispy. Remove both sheets from the oven and turn the oven up to 500 degrees. Let the bacon cool. Once cool, chop it into pieces and set aside until assembling the pizza.
Let the crust cool in the pan for 5 minutes then remove it from the baking sheet along with the parchment paper. Place the parchment paper and crust on a flat baking sheet and put it in the oven for 5 minutes. Remove from oven and let cool. You want the pizza to cool completely so it dries up and is crisp. You can place it in the freezer for 30 minutes or let it cool on the counter and then refrigerate for several hours uncovered. Keep the crust on the parchment paper as it needs to go back in the oven once more and it is easier to move it about on the parchment paper.
Prepare the onions by combining the olive oil and butter in a large skillet over medium-high heat. Add the onions and turn the heat down to low. Let the onions slowly caramelize, stirring occasionally, about 40 minutes or until they are very soft and deep brown.
When ready to assemble the pizza, preheat the oven to 400 degrees. Spread the mascarpone cheese in a very thin layer over the crust. Top with the caramelized onions, bacon pieces, and pear slices. Bake for 10 minutes or until heated through. Sprinkle with fresh thyme leaves and black pepper. Cut into squares and serve.
yield: Serves 6 to 8
Grilled Asian Shrimp Skewers with PearsGrill up these fun and tasty Asian skewers with ingredients that artfully mix sweet and savory. Serve them as an appetizer or as an innovative side to your main course grillables!
Ingredients
Thread each skewer with 3 cubes pear, 3 shrimp, 1 pepper square, and 1 cherry tomato.
Place skewers in large shallow pan. Pour marinade over kabobs and refrigerate for 1 hour.
Brush grill with oil. Preheat grill.
Grill kabobs over medium heat for 3 to 5 minutes on each side until shrimp is cooked.
prep time: 20 minutes
marinating time: 1 hour
cooking time: 6 minutes
yield: Makes 12 kabobs (6 servings)
Nutritional InformationNutritional Analysis per Serving: Calories 150 (39% Calories from Fat); 18g Protein; 15g Carbohydrate; 2g Fiber; 2g Fat; (0g Sat. Fat, 0g Trans Fat); 130mg Cholesterol; 160mg Sodium
Ingredients
- ½ cup honey
- ½ cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon ground ginger
- 2 teaspoons minced garlic
- ½ teaspoon red pepper flakes
- 12 skewers
- 2 USA Pears, cored, cut into 1-inch cubes
- 36 shrimp, peeled, deveined, 31/40 count
- 1 green bell pepper, cored, seeded, cut into 12 1-inch squares
- 12 cherry tomatoes
Thread each skewer with 3 cubes pear, 3 shrimp, 1 pepper square, and 1 cherry tomato.
Place skewers in large shallow pan. Pour marinade over kabobs and refrigerate for 1 hour.
Brush grill with oil. Preheat grill.
Grill kabobs over medium heat for 3 to 5 minutes on each side until shrimp is cooked.
prep time: 20 minutes
marinating time: 1 hour
cooking time: 6 minutes
yield: Makes 12 kabobs (6 servings)
Nutritional InformationNutritional Analysis per Serving: Calories 150 (39% Calories from Fat); 18g Protein; 15g Carbohydrate; 2g Fiber; 2g Fat; (0g Sat. Fat, 0g Trans Fat); 130mg Cholesterol; 160mg Sodium
Grilled Pears with CurrantsTry these grilled pears as a substitute for potatoes the next time you are grilling chicken or pork tenderloins. They can also be served for dessert with a scoop of your favorite ice cream.
Ingredients
In a small bowl, combine the currants, apple juice, and pepper. Allow the currants to marinate until ready to serve.
Peel the pears and cut them in half lengthwise. Use a paring knife or melon baller to remove the core, leaving a gumball-sized-hole. Place in a shallow dish and brush all over with the melted butter.
When ready to grill, brush the grill grate with vegetable oil. Place the pears, cut side up, in a single layer directly over the hot fire. Cook just until grill marks appear, about 3 minutes. Brush with any butter remaining in the dish, then turn and grill until tender but firm, about 3 to 4 minutes.
Serve warm with a little of the apple juice-soaked currants spooned over the top.
yield: Serves 6
Ingredients
- ⅓ cup dried currants
- ¼ cup apple juice
- Pinch of freshly ground pepper
- 6 firm but ripe Anjou USA Pears
- 4 tablespoons unsalted butter, melted
- Vegetable oil for brushing on grill
In a small bowl, combine the currants, apple juice, and pepper. Allow the currants to marinate until ready to serve.
Peel the pears and cut them in half lengthwise. Use a paring knife or melon baller to remove the core, leaving a gumball-sized-hole. Place in a shallow dish and brush all over with the melted butter.
When ready to grill, brush the grill grate with vegetable oil. Place the pears, cut side up, in a single layer directly over the hot fire. Cook just until grill marks appear, about 3 minutes. Brush with any butter remaining in the dish, then turn and grill until tender but firm, about 3 to 4 minutes.
Serve warm with a little of the apple juice-soaked currants spooned over the top.
yield: Serves 6
Northwest Pear TartletsThese festive appetizers are fast and easy to make. Using ready-made tartlet shells cuts the prep time down to no time! And the rich flavor of red pears combined with toasted hazelnuts and gorgonzola can't be beat.
Ingredients
Place mini phyllo shells on baking sheet. In medium sized mixing bowl combine hazelnuts, cheese, and pears. Fill shells with pear mixture.
Bake for 15 minutes or until cheese is hot and starting to bubble. Serve warm.
preparation time: 20 minutes
yield: Serves 10
Ingredients
- 30 frozen mini phyllo shells
- ½ cup toasted hazelnuts, chopped
- 4 ounces Gorgonzola cheese, crumbled
- 1 Red Anjou USA Pear, cored and diced
Place mini phyllo shells on baking sheet. In medium sized mixing bowl combine hazelnuts, cheese, and pears. Fill shells with pear mixture.
Bake for 15 minutes or until cheese is hot and starting to bubble. Serve warm.
preparation time: 20 minutes
yield: Serves 10