Cooking 101: All about pears

PEARS 101

Pears are high in fibre, and provide a good source of vitamins K and C. With a scant 100 calories for a medium size pear it is a nutrition snack.

Spinach Salad with Pears & Pecans

1 box washed spinach (5 ounces/140 grams)

3 tablespoons unsalted butter

3 tablespoons brown sugar

2 medium pears, Bosc or Anjou, peeled, cored and sliced into eights

100 grams blue cheese, gorgonzola, stilton, cambazola, or soft goat cheese

2/3 cup pecans toasted

DRESSING

1 heaping tablespoon dijon mustard

3 tablespoons pear vinegar, cuisine perel is what I love

1/2 cup really good olive

Whisk the mustard and vinegar together, slowly pour in the olive oil whisking the whole time until the dressing is thick and smooth.  Set aside.

Remove all the stems from the spinach and place in a bowl large enough to toss.

Heat the butter in a small fry pan, add the sugar and let it begin to caramelize, add the sliced pears to the pan and toss to coat in the mixture.  Do not keep them in the pan for more than 2-3 minutes or they will turn mushy.

Pour the dressing over the spinach, toss to coat, transfer the spinach to your serving dish and pour the warm pears over.  Give it a good grind of pepper, crumble the cheese over and finish with the toasted pecans.

Serves 6

copyright(c) caren mcsherry 2010

POACHED PEARS WITH CHOCOLATE SAUCE

Try this super easy dessert that will make you look like a culinary star with almost no effort!

1 cup sugar

1 1/2 cups water

half of a fresh lemon, juice squeezed in along with the lemon half

4 small – medium pears, bosc or anjou

1/2 cup cream cheese or mascarpone

1/2 cup toasted pistachios, or whatever your favourite nut is

CHOCOLATE SAUCE:

3/4 cup good quality dark chocolate

1/2 cup coffee cream

2 tablespoons of your favourite liquor (optional)

Place all of the ingredients in a double boiler, turn the heat to medium and stir until the mixture is smooth and melted, if you think it is too thick, add a bit more cream at the end. Set aside.

Vanilla Sauce:

1 cup of premium vanilla ice cream left a room temperature to melt.

sprigs of fresh mint

METHOD:

1. Bring the mixture to a boil until the sugar is dissolved, then turn down to a low simmer.
2. Peel the pears,leave them whole and drop into the poaching liquid, make sure that it is NOT boiling. Poach the pears for about 6 minutes, depending on the size, a paring knife should insert easily to test for doneness. Remove and let cool.
3. Mix the cream cheese and 1/2 the nuts together, (reserve the other half for garnish) then using a melon baller turn the pear upside down and carefully remove the core. Stuff the bottom of the pear with this cheese/nut mixture.

4. Place the serving plates on your work table, pour a portion of the melted ice cream on the bottom, place the stuffed pears in the middle of the plate, then pour the melted chocolate sauce over the top of the pear letting it dribble down the sides. Garnish with the reserved 1/2 of the nuts and a sprig of mint.

Serves 4

copyright(c) caren mcsherry 2014