Out of Helen’s kitchen - Pears

Details

Published on Saturday, March 17, 2018

Helen Drysdale
Neepawa Banner & Press

The pear is a versatile orchard fruit that keeps well when refrigerated. It ripens at room temperature and makes a great addition to any meal.

Pear Feta salad

4 cups baby greens of choice
1 thin slice of sweet onion
2 pears, peeled and cored
1/2 cup feta cheese
1/2 cup toasted pecans or walnuts

Dressing:
3 Tbsp. red wine vinegar
1/4 cup olive oil
1 /4 tsp. salt
dash of pepper
1 tsp. liquid honey

Place the washed greens in a bowl. Coarsely dice onion slice and sprinkle on the greens. Slice the pears in thin slices and place over the greens. Scatter the cheese and pecans over. Whisk the dressing together and drizzle over the salad. Serve at once. If preparing ahead of time, dip the pears in a bath of 1 tbsp. lemon juice and several cups water to prevent browning. As well do not drizzle with the dressing until just before serving.

Poached pears

4 medium firm pears
3 Tbsp. honey or sugar
1 cup sweet wine or apple juice
1 tsp. vanilla
1/4 tsp. cinnamon
1/4 tsp. ginger
1 1/2 tsp. cornstarch

Peel and halve pears, remove core and seeds. Place pears in a pot. In a bowl whisk together the remaining ingredients except cornstarch. Pour over pears. Bring to a boil, cover, reduce heat and simmer for 15-20 minutes or until fork tender. Time will vary with the variety of pear. With a slotted spoon lift pears out. Add the cornstarch to a Tbsp. of cold water. Add to the liquid and bring to boil. Remove from heat and add to the pear halves. Serve warm or cold.