Carter Thomas Roasted
Mendocino Gold Pears with
Cinnamon and Wine
This easy-to-make recipe can be served at any time
of year. You can find fresh Mendocino Gold Bartlett
pears at Costco from February through December.
quarters and cored
1 teaspoon cinnamon
1. Preheat oven to 400°F. Place pears in a 9-by-13-
inch glass baking dish.
2. Mix honey, brown sugar, wine and cinnamon
in a small bowl. Spoon over pears and toss gently
to coat. Bake for 20-30 minutes, or until tender.
3. Spoon into individual dessert bowls.
Makes 6 servings.
Tip: Toss with nuts and serve with your favorite
wine and cheese.
Grower Direct Cherry Pie
2 tablespoons butter,
cut in pieces
8 cups pitted Grower Direct
California Bing cherries,
about 31/2 pounds
1. Preheat oven to 425°F. Combine sugar, flour,
salt, nutmeg and cinnamon in a large bowl. Toss
cherries with the sugar mixture. Pour into bottom
piecrust. Dot cherry filling with butter pieces.
2. Moisten edges of bottom crust with cold water.
Cover pie with top crust. Crimp edges and slit
center. Sprinkle sugar lightly over top.
3. Bake for 10 minutes; reduce the heat to 350°F
and bake for 1 hour, or until the crust is golden
brown. Makes 6-8 servings.
Bee Sweet Citrus
Orange Blossom Pie
When you crave the fresh natural sweetness of
oranges, try this easy recipe from Bee Sweet Citrus
growers in the heart of California’s Central Valley.
2 cups fresh squeezed
Bee Sweet Citrus*
2 egg yolks, well beaten
Pinch of salt
1 tablespoon butter
1 tablespoon lemon juice
Purchased 9-inch pie
2 cups whipped cream
1 tablespoon grated Bee Sweet
Citrus orange peel, optional
1. Combine orange juice, sugar and cornstarch
in a saucepan. Cook over low heat until thick,
about 10 minutes.
2. Stir in egg yolks and salt; cook, stirring,
2 more minutes.
emove from heat and stir in butter and
ur into pie shell; chill. Before serving, top with
ped cream and orange peel. Makes 6-8 servings.