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Old 12-30-2005, 07:18 PM   #1
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Question What to do with fresh pears?

I have most of a box of some delicious Harry & David pears leftover from Christmas. They are absolutely huge, and it's hard to eat a whole one at one sitting. They are pretty ripe, and it would be a sin to let them go to waste.

Any ideas for what to do with them? I still have about 5 that I need to use up.

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Old 12-30-2005, 07:26 PM   #2
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I like to make a cheese mixture of cream cheese, gorgonzola, dried cranberries and toasted pine nuts (or any kind of nuts you really like) and fill the center of the pears. I can eat a whole Harry and David pear that way - an entire meal.
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Old 12-30-2005, 07:35 PM   #3
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Quote:
Originally Posted by Cherry2000
I have most of a box of some delicious Harry & David pears leftover from Christmas. They are absolutely huge, and it's hard to eat a whole one at one sitting. They are pretty ripe, and it would be a sin to let them go to waste.

Any ideas for what to do with them? I still have about 5 that I need to use up.
Here is a page from www.foodtv.com with Pear recipes. I cannot say that I've tried them all, but I've seen many of them prepared on the various shows and they all looked delightful.

http://web.foodnetwork.com/food/web/...rchType=Recipe

Most recently I've watched the Rachel Ray shows with the following recipes:

http://web.foodnetwork.com/food/web/...ringSuffix=ray
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Old 12-30-2005, 07:42 PM   #4
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Good pears are delicious eaten with pecorino cheese... make a nice antipasto...

This recipe can be used for pears, too... also delicious with peaches or apricots!

Also Marmalady posted this wonderful recipe a while back, I have been wanting to try it just haven't had a chance, but I KNOW this is going to be good!!

Argh, I don't know why but the second link is not working... I will copy it here Marm, I hope you wouldn't mind the credit is all yours!!

PEAR AND ALMOND TART

8-10 servings

Crust:

2 large egg yolks
2T apple cider (I use 1T cider vinegar)
1 ¼ cups AP flour
2T sugar
½ tsp salt
9T chilled unsalted butter, cut in small pieces


Filling:

½ cup packed almond paste (about 5 oz.) - NOT marzipan! And not the stuff in a can.
¼ cup sugar
¼ cup AP flour
4T unsalted butter, room temp
2 large eggs
½ tsp vanilla
½ cup toasted almond slices
4 medium bartlett or Anjou pears (about 1 ¾ lbs)
Apricot jam for glaze - or - this year I'm using Stonewall Kitchens 'apricot/ginger' jam


For Crust: Whisk egg yolks and cider/vinegar in small bowl. Blend flour, sguar and salt in processor. Add chilled butter and process til mixture resembles coarse meal. Add egg yolk mixture and process til moist clumps form. Gather dough into a ball, press into a disk; wrap in plastic and chill 1 hour. Press dough evenly into bottom and up sides of 11 inch diameter tart pan with removeable bottom. Chill while preparing filling.

For Filling: Preheat oven to 375. Blend almond paste and sugar in processor til paste is finely ground. Add flour and 3T butter, and process til a thick paste forms. Add eggs and vanilla and process til smooth. Spread flling in crust, and cover and chill while preparing pears.

Peel pears – Cut each pear in half lengthwise, and core (melon baller is great for this!); slice 1 pear half crosswise into 1/3 inch thick slices toward the wider end; don’t cut all the through the top, narrower end. Press the pear half to fan the slices toward the wider end. Slide a spatula under the pear and plate on top of the filling, positioning narrow end of pear in center of tart and wider end against crust. Repeat with remaining pears. Melt the remaining 1T butter and brush over the pears.

Bake til pears are tender and crust is brown, about 50 minutes. Cool 30 minutes. Remove from pan. Melt the apricot jam in a small pan, and brush over the top of the tart. Sprinkle almonds all over the tart, or make a border around the edge of the tart with the almonds. Serve warm or at room temp.
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Old 12-30-2005, 08:29 PM   #5
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or.......you could send them to me.......


Pear pies are always wonderful, but it's a shame to cook a Harry & David!

Since I've been dipping anything and everything this week, how about slicing a pear, patting it with a paper towel to remove any excess juice and dipping each slice halfway into chocolate? It would be lovely with a glass of moscatto wine!

Or fresh pear chutney?
I love licia's idea - yummmmm!
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Old 12-31-2005, 12:35 AM   #6
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Quote:
Originally Posted by licia
I like to make a cheese mixture of cream cheese, gorgonzola, dried cranberries and toasted pine nuts (or any kind of nuts you really like) and fill the center of the pears. I can eat a whole Harry and David pear that way - an entire meal.
My grandma used to do something similar to that, then put them cut side down in lime jello. They were really good.
I've never had a Harry & David pear, but I've had several different kinds of pears fresh off the tree, and they were so good.

So...do you think the Harry & David stuff is worth the price?
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Old 12-31-2005, 06:22 AM   #7
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I've never bought them for myself, but we've had them several times as gifts. I think they are worth the price. I haven't seen their quality anywhere else. I saw a comparison of about 5 different gift packages, and H & D was the only one that didn't have bruised fruit and the only one considered worth the cost.
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Old 12-31-2005, 10:19 AM   #8
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Quote:
Originally Posted by licia
I like to make a cheese mixture of cream cheese, gorgonzola, dried cranberries and toasted pine nuts (or any kind of nuts you really like) and fill the center of the pears. I can eat a whole Harry and David pear that way - an entire meal.
Yum. Can I add some figs on the side too Thanks, licia.
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Old 12-31-2005, 11:21 AM   #9
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If we could only get fresh figs as much as you do there. I love them but the shelf life is so short. We usually have them dried or in preserves except for the very short season. I like figs with ANYTHING.
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Old 12-31-2005, 12:44 PM   #10
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One my very favourite things to do with pears is to turn them into a scrumptious breakfast dish. I posted a recipe a few months back for Vanilla pears over caramel French toast, it is mouth waterly good, I think (but all of these recipe sound awesome!)
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