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Asian Pear Recipes
Asian Pear Recipes
Morimoto’s Asian Pear Salad
Cut the Asian pear into julienne strips. Place in cold water with the lemon juice and reserve. For the vinaigrette: In a saucepan, bring plum wine to a simmer and reduce to 1/4 cup. Combine with the vinegar, minced shallot, and the olive oil. Season to taste with the salt and white pepper. To plate, toss the julienned Asian pear with the mâche, chives, and enough vinaigrette to coat. Adjust seasoning. Place in the center of a plate, drizzle with remaining vinaigrette and sprinkle with toasted hazelnuts.
Asian Pear Maple Crisp
Crisp:
Preheat the oven to 350. Core and chop the Asian pears. Combine the chopped Asian pears, sugar, flour, cinnamon and pecans in a bowl and mix until everything is evenly distributed. Transfer the pears into a greased 9-inch round or an 8×8 casserole dish. Pour the water over the pears, which will keep more moisture in the dish. In the bowl, combine the ingredients for the crisp and mix very well, until all incorporated. Spread the crisp over the pears, evenly. Bake for 40-45 minutes.
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Grilled Pizza with Pear, Prosciutto, Cheese and Caramelized Leeks and Onions
Grilled Pizza with Pear, Prosciutto, Cheese and Caramelized Leeks and Onions
For crust: Divide pizza dough into 4 pieces (or 16 pieces for appetizers). Roll or stretch out thinly. Do not worry if crusts are uneven in shape. Brush both sides with extra oil. Grill crusts for 1 minute per side. Place grilled crusts in a single layer on baking sheets or pizza stone scattered with cornmeal.
For toppings: To caramelize onions, heat the olive oil in a large frying pan over medium-low heat. Add the onions and cook, stirring frequently, for about 25 minutes, or until onions are soft and golden brown. Add the sugar and cook for 5 minutes longer.
Preheat oven to 450 F (225 C). Place the pizza crusts on a baking sheet and top with the onion, mozzarella pears, and then prosciutto. Sprinkle with the Parmesan. Bake for about 10 minutes or until cheese is melted and crust is golden brown. Sprinkle with rosemary and fresh arugula. Let cool slightly. Cut into wedges.
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Gluten Free Butternut Squash Banana Bread
Gluten Free Butternut Squash Banana Bread
Preheat oven to 350 and grease or spray a loaf pan with nonstick spray. Mash bananas in a large bowl until smooth and creamy. Then add egg through milk and whisk until well combined. Next add in gluten free flour blend, almond meal and gluten free oats and stir. Pour half of the batter into the loaf pan. Then scoop butternut squash puree into the remaining batter and stir. Add it to the loaf pan and use a spoon or knife to gently swirl. Bake for 1 hour – 1 hour 15 minutes, or until golden brown and a knife inserted into the center comes out clean. Let set in pan for 5-10 minutes, then gently move to a wire rack and let cool completely. Nutrition reflects 10 small slices. Serve with butter and honey or as is. Store leftovers in a covered container for up to a few days.
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