HMC Farms/Sequoia Orange
1 18-ounce package sugar
8 ounces cream cheese,
1 cup sugar
1 large peach, sliced
1 large orange, sectioned
½ pint fresh strawberries,
trimmed and sliced
6 ounces fresh blueberries
5 ounces fresh blackberries
½ cup chopped pecans
Preheat oven to 350°F.
Flatten the cookie dough to a 12-inch circle on
a 14- to 16-inch pizza baking sheet. Bake the
dough until ;rm, about 12-14 minutes. Let cool.
In a medium bowl, combine cream cheese and
sugar; mix well.
Spread the cream cheese mixture onto the baked
cookie. Decorate with sliced fruit. Top with berries
and pecans. Cut into wedges. Makes 8 servings.
Caramelized Pears with
4 Bartlett pears
¼ cup butter
½ cup sugar
Pinch of salt
8 mint leaves, for garnish
1 cup pomegranate juice
½ cup balsamic vinegar
Prepare the sauce: Cook juice and vinegar in a
double boiler over boiling water until it thickens.
Peel, core and cut pears in half. Place in cold
water to cover.
Open pomegranate and separate arils (seeds).
Preheat oven to 400°F.
While the sauce is thickening, place butter, sugar
and salt in a 10-inch cast-iron pan. Bring to a boil
over medium-low heat and cook, stirring and
scraping the bottom, until the sugar caramelizes.
Place the 8 pear halves ;at-side down in the pan
and baste with the caramelized sugar. Cover the
pan and bake for 30 minutes, or until the pears
Remove from the oven and let stand for 10 minutes.
Serve warm, basting the pears with the caramelized
sugar and drizzling with pomegranate sauce.
Spread pomegranate arils around the pears and
garnish with mint leaves. Makes 8 servings.
Recipe developed by Igal Treibatch.