what to do with these pears? (recipes needed)

shadowlydarkness
shadowlydarkness Posts: 243 Member
in Recipes
So I have 5 lovely pears here, given to me by someone else, but I dont like pears very much.... Have you guys have got any low calorie but yummy recipes?

All ideas are appreciated! :)

Replies

  • acpgee
    acpgee Posts: 7,959 Member
    Pureed pear is traditionally in the marinade for Korean beef bulgogi.

    http://www.maangchi.com/recipe/bulgogi

    If you like bulgogi I am sure you could puree it and freeze it for future use.

    I like sliced pear in a salad with toasted walnuts and a crumble of blue cheese.

    Pears poached in wine for dessert.

    http://www.bbcgoodfood.com/recipes/5044/poached-pears-in-spiced-red-wine
  • Snip8241
    Snip8241 Posts: 767 Member
    Mixed field greens
    Sliced pear
    Candied walnuts
    Lemon vinaigrette

    California pizza kitchen used to have a salad like this. It's not on the menu anymore so I make it at home.
    Enjoy!
  • shadowlydarkness
    shadowlydarkness Posts: 243 Member
    those do sounds yummy Thank you :)

    Will have to research what bulgogi is though ;)
  • acpgee
    acpgee Posts: 7,959 Member
    Bulgogi is the national dish of Korea. BBQ beef is a sweet/soy/garlic marinade.
  • shadowlydarkness
    shadowlydarkness Posts: 243 Member
    that sounds very yummy, will have to try and make it sometime!
  • waterboat1956
    waterboat1956 Posts: 8
    Dear Au Pear (get it?)

    Try this, if you have a food dryer...

    1.) Wash fruit with luke-warm soapy water.
    2.) With an apple corer, core the pear.
    3.) With a very sharp knife, lay the fruit sideways on a clean cutting board and slice the pear into 1.5 (or so) inch rings.
    4.) Dust VERY lightly with cinnamon (or skip)
    5.) Place in food hydrator overnight, checking every 6 hours.
    6.) When the pear rings are nice and dry, you can store them, eat them, use them in other recipes.

    NOTE: Just make sure the fruit is at the peak of ripeness!

    Good luck....

    K

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