KSRO/John Ash Pear Recipes

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KSRO PEAR RECIPES 2017

 

PEARS ROASTED WITH AMARETTO

Serves 4

You can substitute apples or other stone fruit such as nectarines for this recipe. If the amaretti cookies you buy for the topping are soft then you will need to bake them in a 375-degree oven for a few minutes till they are crisp before turning them into crumbs.

2 tablespoons softened butter
1/4 cup Amaretto di Saronno or other sweet almond liqueur
1 – 1/2 tablespoons balsamic vinegar, white or golden preferred*
4 firm ripe Bartlett pears, halved lengthwise and cored
1/3 cup water
6 ounces amaretti cookies, crumbled
1/2 cup or so crème fraîche or mascarpone, stirred to soften

 

Preheat the oven to 425 degrees. Butter the bottom of a 9 by 13 baking dish or a dish just large enough to hold the pears in a single layer. Mix the amaretto and vinegar together and pour into the dish. Place pears on top cut side down.

Roast pears for 15 minutes then add water and roast until pears are tender but still hold their shape, about 10 minutes longer. Check by poking a toothpick into the thickest part of a pear – – it should slide in and out easily.

Arrange pears on 4 plates, cut side up. Sprinkle half the amaretti crumbs over and then spoon pan juices over the top. Place a dollop of crème fraîche in the center of each pear, top with remaining crumbs and serve. Can be served warm or at room temperature but whichever you prefer be sure to sprinkle crumbs on just before serving.

 

* Both white and golden balsamic vinegars are available in many markets. Their advantage is that they don’t darken the mixture as much as regular balsamics do.

 

 

GRILLED WILD MUSHROOM SALAD WITH SPICY GREENS, PEARS AND PECANS

Serves 6

This simple salad depends on getting great mushrooms and greens. Mushrooms can also be broiled. I’ve specified pecan oil here but you could use any good toasted nut oil such as walnut or hazelnut. I also like to add a little slice or two of a good aged goat cheese such as Crottin to this salad as a garnish.

1/2 cup olive oil
2 tablespoons balsamic vinegar
2 teaspoons finely minced shallots
1 teaspoon finely chopped fresh thyme
Salt and freshly ground pepper to taste
1-1/2 pounds wild mushrooms such as Chanterelle, Oyster, Hen of the Woods or a combo
2 quarts lightly packed savory greens such as a combination of frisee, arugula and cress
Pecan Vinaigrette (recipe follows)
3 small ripe pears, peeled, cored and sliced
1/2 cup lightly toasted whole pecans

Garnish: Specialty savory sprouts such as daikon, corn, lentil or fenugreek, if desired.

Whisk together the olive oil, vinegar, shallots, thyme, salt and pepper. Thread the mushrooms on thin metal or soaked wood skewers and arrange on a baking sheet. Brush with the olive oil mixture and grill over moderately hot coals on both sides until tender and golden brown. Remove mushrooms from skewers and quarter or slice thickly.

Toss greens and mushrooms Pecan vinaigrette and arrange on plates with pears, toasted pecans and sprouts. Serve immediately.

Pecan Vinaigrette

1/3 cup toasted pecan or walnut oil
1/3 cup grapefruit juice
1 teaspoon brown sugar, or to taste
1 tablespoon finely chopped fresh mint
Drops of hot sauce
Salt and freshly ground pepper

Whisk the oil, grapefruit juice and sugar together until sugar is dissolved. Stir in mint and add drops of hot sauce and salt and pepper to taste. Let sit for at least 30 minutes for the flavors to develop.

 

 

ARUGULA, ASIAN PEAR AND PROSCUITTO SALAD WITH BLUE CHEESE
Serves 8
Blue cheese is called for here but you could use any cheese that you like. Also if Asian Pears aren’t available use apples, mangoes or whatever else is best in the market.
1/4 cup freshly squeezed lemon juice
3 tablespoons extra virgin olive oil
1 tablespoon finely chopped shallots
1 teaspoon honey or to taste
 Kosher Salt and freshly ground black pepper to taste
 8 cups gently packed baby arugula
 4 small Asian pears, cored, peeled and thinly sliced
 4 ounces finely sliced creamy blue cheese such as Point Reyes Original Blue
8 slices thin (2 ounces) prosciutto “bacon” (method follows)
In a large salad bowl, whisk the lemon juice, olive oil, shallots, honey and salt and pepper together. Gently toss the arugula to coat it with the dressing. Add the pears and toss them with the arugula once or twice.

Arrange attractively on plates and top with the cheese and the prosciutto.

 

For the prosciutto bacon:

Heat the oven to 375 degrees. Set a rack on a rimmed baking sheet. Lay prosciutto on rack and bake until crisp, about 8 minutes. Let cool then break into shards and chips.

 

 

PEAR TARTE TATIN
Serves 6
This tart is traditionally made with apples, but firm-fleshed pears make a delicate and delicious alternative.
For the pastry:
1 cup flour
1 tsp. salt
6 tbsp. butter, cut into small pieces
2 tbsp. shortening
For the filling:
2 lbs. firm pears, peeled, cored, and halved lengthwise
Juice of 1 lemon
1 1⁄4 cups sugar
6 tbsp. unsalted butter
In a large mixing bowl, combine flour and salt, then rub butter and shortening into flour with your fingertips until it resembles coarse crumbs. Sprinkle 3 tbsp. ice water, 1 tablespoon at a time, into flour mixture, and knead until dough just holds together. Wrap dough in plastic and refrigerate.
Preheat oven to 425°. To fan pears, place core-side down on a cutting board. Starting from just below the stem, cut each one into 4 lengthwise slices, leaving stem end attached. Place in a bowl, gently toss with lemon juice and 1⁄4 cup of the sugar, and set aside for 20 minutes.
Meanwhile, melt butter in a 9″ ovenproof skillet over medium heat. Add remaining 1 cup sugar and cook, stirring constantly, until it turns golden brown and caramelized. Remove skillet from heat. Stir to cool, as the sugar will continue to darken even off the heat.
Drain pears and place in skillet with caramelized sugar round side down, with stems facing center. Gently fan slices out.
Roll out dough on a floured work surface into a 10″ round about 1⁄4″ thick. Place dough on top of pears, covering edge of skillet. Press edges down between pears and inside of skillet and cut four 1⁄4″ steam holes in center. Bake for 25 minutes or until pastry is golden brown.
Remove skillet from oven and tilt it carefully, using a baster to draw off excess juices. Transfer juices to a small saucepan and reduce over high heat until thick. Place a large, flat serving platter on top of the skillet and invert quickly and carefully. Spoon the reduced caramelized juices over the pears. Serve warm or at room temperature.

 

 

PEAR CINNAMON BREAKFAST STRATA

Serves 6 to 8

You can also use apples in place of pears in this recipe. Also try adding a few chopped nuts or golden raisins.

Butter for coating baking dish
8 eggs
2 cups whole milk
1/2 cup dark brown sugar
2 teaspoons vanilla extract
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1-1/2 pound country style whole grain bread loaf, sliced 1/4 inch thick
1-1/2 pounds (3 medium) firm ripe pears peeled, cored and sliced 1/4-inch thick
Cream cheese glaze (recipe follows)
Warm maple syrup and fresh fruits of your choice

Lightly butter a 9×13-inch baking dish. In a medium mixing bowl, whisk the eggs thoroughly. Whisk in the milk, sugar, vanilla, cinnamon and nutmeg until thoroughly combined.

Cut the crusts off the bread slices. Layer half of the bread slices in the bottom of the baking dish, cutting them to fit in one layer snugly. Layer the pear slices on top of the bread. Top pear layer with the other half of the bread slices, again cut to fit in a single layer.

Pour the egg mixture over the layered bread and pears. Cover and refrigerate for at least 2 hours or overnight.

Preheat oven to 350°F. Cover the strata with foil. Bake for 35 minutes, then remove foil and bake another 20 minutes or so or until top is very lightly browned. Drizzle the glaze over the warm strata. Let strata stand for 10 minutes to firm up, then serve with maple syrup and fresh fruit.

For the glaze
2 ounces cream cheese
1 tablespoon room temperature butter
1/2 cup powdered sugar, sifted if lumpy
1 tablespoon milk
1/2 teaspoon vanilla extract

Whisk all of the ingredients together in a bowl or with a food processor until very smooth.

 

John Ash (c) 2017