Roasted Pears with Honey Yogurt
pears, cut side up, in the pan and sprinkle
with brown sugar. Roast for 25 minutes or until
sugar is caramelized and the pears are golden
and slightly softened. Baste if necessary.
Spoon into bowls and top with honey-flavored
yogurt. Sprinkle with nuts or granola. Serve
warm for breakfast, dessert or a snack.
Makes 4 servings.
Balsamic and Fig Glazed Pear-Topped Chicken Breast
4 ounces goat cheese
¾ teaspoon dried thyme
¼ teaspoon fresh minced garlic
3 pears, cored and cut in half
1 cups low-sodium chicken broth
1½ cups dried figs, plus diced
pieces for garnish
¾ cup balsamic vinegar
¼ cup sugar
6 boneless, skinless chicken
2 teaspoons salt
1 teaspoon ground black pepper
Thyme sprigs, for garnish
Mix goat cheese, thyme and garlic until blended. Place 1 rounded tablespoon
of goat cheese mixture into center of each pear half. Purée chicken broth,
figs, vinegar and sugar in batches in blender until smooth. Pour into strainer
set over a bowl. Press liquid (sauce) into bowl and discard solids. Pour half
of fig sauce into a 13 x 9 x 2-inch pan.
Place chicken breasts over fig sauce in pan. Sprinkle with salt and pepper.
Place filled pear half cut side down over each chicken breast and drizzle with
remaining fig sauce. Cover pan with foil and bake at 375 F for 20 minutes.
Remove foil and continue to bake, basting occasionally, 30 to 40 minutes until
chicken breasts reach an internal temperature of 160 F.
Cut chicken breast and pear in half to serve. Spoon sauce over pears. Garnish
each serving with diced figs and thyme sprigs. Makes 6 servings.
Recipe and photo courtesy of usapears.org.
Asian Pear Pastry
6 Asian pears
2 pounds prepared puff pastry,
cut into 12 6-inch squares
1 cup plus 2 tablespoons sugar
2 teaspoons ground cinnamon
Preheat oven to 400 F. Put racks in the lower third of the oven. Line 2 cookie
sheets with parchment paper.
Cut the Asian pears in half and remove seeds. Peel the pears if desired.
Cut each half into thin slices.
Place 6 squares of puff pastry on each cookie sheet.
Mix sugar and cinnamon together in a bowl. Place 1½ teaspoons of this
mixture in the center of each pastry square.
Divide the pear slices equally and place them on the pastry squares. Sprinkle
1 tablespoon of sugar-cinnamon mixture on top of the pear slices.
Take the four corners of each pastry square and bring them together, like an
envelope, to cover the fruit as much as possible; press down lightly to seal.
Brush the top of each pastry with egg wash.
Bake for 25 to 30 minutes, or until golden brown. The pastry will puff up and
the corners will open when baked. Remove from the oven and let cool slightly.
Heat apricot preserves with water until smooth and hot, then strain. Glaze the
pastries with strained hot preserves. Serve with a dollop of whipped cream or
a scoop of ice cream. Makes 12 servings.
Recipe courtesy of Kingsburg Orchards.
1 egg, beaten
¼ cup apricot preserves mixed
with 2 tablespoons water
Whipped cream or vanilla