YOUR PRODUCE MAN’S
PERFECT PEAR RECIPES

PEARS WITH ROMAINE AND PARMESAN
Ingredients
1 small head Romaine lettuce (wash, dry, torn into small pieces)
2 ea Pears (peel, core, and slice)
1 ea Grilled Chicken Breast (sliced)
DRESSING

½ tsp Dijon-style mustard
¼ cup Olive Oil
2 tsp Red Wine Vinegar
2 TBS Freshly grated Parmesan cheese

Instructions
· In a salad bowl, combine the romaine lettuce and pears.
· In a small bowl, combine the mustard and vinegar. Gradually whisk in the olive oil. Finally, whisk in the Parmesan cheese.
· Pour the dressing over the salad and toss.

POACHED PEARS
by Exec. Chef Dan LaVelle of Rancho Murieta Country Club
Ingredients

4 ea Pears
4 cups Water
1 ea Zest and Juice of Lemon
1 cup Port Wine
1/3 cup Granulated Sugar
4 ea Star Anise whole

Instructions
· Peel your pears, leaving the stem in tact.
· Find a small sauce pan, just large enough to fit the four pears snuggly.
· Bring water, zest, juice, wine, sugar and star anise to a boil.
· Place pears in pan, making sure that they are completely under water.
· Bring back to a boil. Cover and simmer until pears are tender.
· Transfer the pears to a heatproof bowl.
· Pour half of the poaching liquid over the pears and let them cool.
· Cook the remaining liquid over a high heat until it has reduced to a thick syrup.
· Drain the pears and stand them upright in a serving bowl.
· Ladle some of the thickened syrup over the pears.
· Great served with a scoop of vanilla ice cream.
Notes
· Poaching is one of the easiest ways of cooking and serving fruit.
· The Bosc Pear is by far the best of the cooking pears. It holds up better, and besides, it has a very classy elegant appearance. However, any of your favorite pears is fine.
· You can add a cinnamon stick and vanilla bean to the water you use to cook the pears in. Once you have removed the pears from the pan, also remove the cinnamon stick and vanilla bean.

KATE'S PUFFY PEARS
by Kate Mahaley
Ingredients

1 pkg 8 oz. Puff Pastry (in frozen food section)
2 ea Pears
1/2 cup Semisweet Chocolate Chips
1 TBS Lemon Juice
1 ea Egg (beaten)
1 TBS Fine Granulated Sugar

Instructions
· Preheat oven to 375 degrees.
· Roll pastry into 10" square.
· Peel Pear, cut in half (from top to bottom), remove core. Fill core gap with chocolate chips, then place pear cut-side down, onto the pastry square.
· Brush pear with lemon juice.
· Cut pastry to the shape of the pear, leaving about a 1" border. With left over pastry, make a stem and place at the top, then cut a leaf and place it on the stem.
· Cut vertical lines into the pear, but do not cut through the pear.
· Sprinkle pear with sugar.
· Brush pastry border with egg.
· Bake on a baking sheet for 20 - 25 minutes.
· Serve warm with whipped cream or frozen vanilla yogurt.

SOPHISTICATED PEAR BISTRO SALAD
Ingredients
SALAD

6 Pears (peeled)
4 cups Spring Salad leaves
3 stalks Celery (sliced)
3 ea Grilled Chicken Breast (sliced)

DRESSING

¼ cup Walnut Oil
¼ cup Safflower Oil
2 TBS Lemon juice
2 TBS Chives (chopped)
½ cup Crumbled blue cheese
½ cup Walnuts (chopped)

Instructions
SALAD
· Cut base of pears flat so as to stand straight. Arrange a pear and some salad leaves in individual bowls. Scatter an equal amount of celery in each bowl.
DRESSING
· Combine oils, lemon juice and chives and pour over salads.
TO SERVE
· Sprinkle cheese and walnuts on top of each salad.

PRETTY QUICK PEAR QUESADILLAS
Ingredients

2 ea Flour Tortilla
1 cup Monterey Jack Cheese (shred)
½ cup Crumbled Goat Cheese
3 ea Prosciutto (chopped)
1 ea Pear (ripe, core, sliced)

Instructions
· In a large skillet, heat 2 tortillas over medium heat until both sides are pale golden brown and crisp.
· Remove 1 tortilla and reduce heat to low.
· Sprinkle tortilla in the skillet, with ½ cup Monterey Jack Cheese and ¼ cup Goat Cheese. Cover with the Prosciutto and Pears.
· Sprinkle the rest of the Jack and Goat Cheese. Place second tortilla on top and press firmly to secure all the ingredients. Cook until the cheese is melted.

AWESOME PEAR SALSA
Ingredients

2 ea Ripe Pears (core, dice)
1 ea Mango (peel, dice)
1/3 cup Gold Bell Pepper (diced)
1/3 cup Red Bell Pepper (diced)
1 ea Jalapeno Pepper (dice)
¼ cup Red Onion (chopped)
3 TBS Cilantro (chopped)
1 ea Lime (juiced)
2 TBS Olive Oil
¼ tsp Salt

Instructions
· Mix all ingredients in a bowl and refrigerate, covered, for 2 hours.
NOTE: Best served on a Pork Tenderloin, on an omelet or on a firm-flesh fish.

PACKED PEAR PITAS
Ingredients
1 pkg Caesar Romaine Salad (not the croutons)
1 ea Grilled Chicken Breast (sliced)
1 pkg Pita Bread (halved)
1 ea Pear (ripe, cored, sliced)
Instructions
· Mix salad as instructed on package. Mix in Chicken. Place into Pita and slide in Pear sliced.