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| Country
Breakfast Muffins Or Crumpets Saute fresh Bartlett pear slices with precooked crumbled sausage. Arrange on toasted English muffins or crumpets. Sprinkle with cheese, heat, and serve. |
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| Baked
Breakfast Pears Core whole fresh Bartlett pears or pear halves, leaving stems intact; drizzle with honey or maple syrup and bake until tender. Serve warm or chilled with milk or cream. |
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| Spicy Poached
Pear Filling Combine 1/2 cup each water and apple or cranberry juice, 2 tablespoons honey, 3-inch stick of cinnamon, 2 whole cloves, 1/8 inch thick slice of fresh ginger root, and 1/2 unpeeled orange, sliced. Heat to boiling. Add 4 medium fresh Bartlett pears sliced, and simmer until fruit is tender. Arrange pears on prebaked pastry shells. Reduce sauce to syrup; drizzle over pears. Top with whipped cream. |
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| Pear
Nutty Toast Topper Serve hot toasted wheat bread spread with peanut butter and topped with fresh Bartlett pear slices. |
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| Pear
and Nut Pizzas Fill prebaked pizza crusts with chopped fresh Bartlett pears mixed with chopped nuts, brown sugar and nutmeg. Bake at 350 degrees F until heated through, about 15 minutes. |
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| Citrus-Glazed
Pears Melt 2 tablespoons margarine or butter with 1/3 cup sugar in saucepan. Add 3/4 cup orange juice, 1/3 cup lemon juice and 1/2 teaspoon each orange and lemon zest. Bring to boil and reduce liquid. Lower heat and add 4 cups fresh Bartlett pear slices. Heat through. Spoon pears into prebaked pastry shells and garnish with whipped cream. |
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| Ham
and Pear Pockets Layer puff pastry squares with sliced ham, Jack, Swiss, or Cheddar cheese and fresh sliced California Bartlett pears. Fold over and bake according to package directions. |
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| Fruit-Nut
Spread Combine 1 fresh Bartlett pear, chopped; 1 chopped apple; 1 sliced banana; 1/4 cup chopped walnuts; 2 tablespoons orange marmalade; 1/4 teaspoon ground cinnamon and 2 teaspoons lemon juice. Serve chilled with muffins, matzo, bagels, toast or crackers. |
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| Pear-Berry
Breakfast Shake Combine 1 large Bartlett pear and one 8-ounce container of raspberry or boysenberry flavored lowfat yogurt; 2 tablespoons wheat germ; 1/2 cup skim milk; 1 teaspoon lemon juice; egg substitute equivalent to 2 eggs and a dash of salt in blender. Blend until smooth and creamy. Pour into two 12-ounce glasses. |
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