P E A R I N F O R M A T I O N
McKemie HomeGrown
Rt. 2, Box 348
Dale, Texas 78616
512 764-2122
POACHED PEARS (by Mark Hall) "Reversing Heart Disease" byDean Ornish, M.D.
1 cup sweet white wine (such as Rhine)
1/4 cup water
1/4 cup apple juice concentrate
1 teaspoon vanilla extract
2 pears, peeled and cored
Heat the liquid ingredients to near boiling. Reduce heat and add the pears.
Cover and simmer for 5 to 7 minutesuntil the pears are soft. Do not
overcook, or the pearswill turn mushy and fall apart. Cool and serve.
Serving size = 1/2 pear + juice
112 calories, 0.4 grams total fat, 0.1 grams saturated fat, 0
cholesterol
PEAR COBBLER (Irene White)"Reversing Heart Disease" byDean Ornish,
M.D.
The Grape-Nuts soften to give the crust of this cobbler a surprisingly
light crunch.
2 tablespoons brandy
1/2 cup raisins
4 1/2 cups water
1/4 cup apple juice concentrate
1 cinnamon stick
6 pears
3 to 4 cloves
2 tablespoons agar flakes
The Crust:
2 cups Grape-Nuts
1/2 cup apple juice concentrate
Meringue:
8 egg whites
1 teaspoon cream of tartar
2 packets sugar substitute
2 teaspoons vanilla
Preheat the oven to 350 F. Put the brandy and raisins into a saucepan
with 1 1/2 cups water. Bring this to a boil. Remove from heat and let
soak until they are called for inthe recipe.
Combine 2 3/4 cups of water, the juice concentrate, and cinnamon stick
in a large saucepan. Bring this to a boiland lower the heat. Halve, core,
and peel the pears andplace them in the water. Bring to a gentle boil,
cover, and continue cooking for 20 minutes. Do not let the pears
become mushy. Remove from heat and add the cloves to the poaching liquid.
Refrigerate.
To form the crust, mix the Grape-Nuts and apple juice concentrate. Pat this
into the bottom of a 7 1/2 X 12-inch Pyrex dish. Bake for 10 minutes. Let
the crust cool before filling with fruit.
Drain the liquid from the pears into a saucepan. Then drain the liquid from
the soaked raisins and add this tothe pear "juice" until you have 3 cups of
combined liquid. Add the agar flakes and slowly heat until the agar is
dissolved. Dice the pears and place the pieces along with the raisins over
the crust. Pour the warm liquid over the fruit and let this cool and set in
the refrigerator.
To prepare the meringue, whip the egg whites until frothy. Add the cream of
tartar and continue whipping the whites until they are stiff but not dry.
Add the sugar substitute and the vanilla. Beat until firm. Spread this
over the cooler cobbler. Bake for 10 to 12 minutes in a preheated 400 F
oven, or until nicely browned.
Serving size = 1/16 of pan
135 calories, 0.3 grams total fat, 0 cholesterol
PEAR-JALAPENO RAITA (Dennis and Margaret Malone)"Eat More,Weigh Less"
by Dean Ornish M.D.
This is a non-dairy alternative to the classic yogurt-based raita and the
flavor is delightful. Serve as a cooling contrast to spicy Indian dishes.
(Makes 3 cups)
10 ounces extra-firm tofu
1/2 cup roughly chopped onion
1/4 cup lime juice
1 jalapeno pepper, roughly chopped
3 cups fresh pears (approximately 1 1/2 pounds), peeled,
seeded, and cut in 1/2 inch dice
1/4 cup chopped fresh mint
1/2 teaspoon salt
In a blender or food processor, combine the tofu, onion, lime juice, and
minced jalapeno. Process until very smooth and then transfer to a large
bowl. Add the pears, mint, andsalt. Gently toss to combine thoroughly.
Cover dish with plastic wrap and refrigerate for at least 1 hour. Serve
chilled or at room temperature.
Serving size = 1/4 cup 42 calories 0.6 gram fat 0 cholesterol
100.2 milligrams sodium
PEAR SALAD --Bill Barrett, Killeen, Texas
Cut the pears in half, hollow out the seeds. Place about a teaspoon
mayonaise in the hollow, and cover with thin slices (or grated) cheddar
cheese. (Bill likes the extra sharp cheese.) Place these in the
refrigerator for at least 1/2 hour to cool. Enjoy.
PEAR CHIPS 1939 Southern Cookbook
7 cups sugar
4 cups water
2 lemons, sliced thin
2 ounces crystallized ginger, chopped
4 pounds pears, sliced thin
Make a syrup of sugar and water. Add everything else. Simmer for one hour.
Pour into jelly glasses and seal. Makes 12 (6-ounce) glasses
HONEY-BAKED PEARS Honey Cookbook, by Joe M. Parkhill 1911-
8 pear halves
1/4 cup lemon juice
1/2 cup honey
1 teaspoon cinnamon
2 tablespoon butter
Arrange the pears in a buttered baking dish. Mix lemon juice and honey
together and pour over the pears. Sprinkle with cinnamon and dot with
butter. Bake in 350-degree oven until pears are tender. Serve hot with
cream. Peaches may be substituted for pears.
And some recipes from the Dan & Evelyn Wolf pear pamphlet:
Canned Pears:
Make light syrup of 2 cups sugar and 5 cups water. Peel and core pears.
As you work on the pears, drop each in a solution of 2 tablespoons salt
and 2 tablespoons vinegar to a gallon of water. When all pears are
peeled, rinse. Cook pears 5 to 6 minutes in syrup. Pack hotin jars.
Cover with syrup. Process 20-25 minutes in boiling water bath.
Cinnamon Pears:
Add 2 sticks of cinnamon and a few drops of red food color to syrup.
Mint Pears:
Add oil of peppermint and green food color to syrup.
Orange Pears:
Cook peel of 1/4 orange with syrup.
Pineapple Pears:
Use pineapple juice instead of water in syrup.
Frozen Pears:
Prepare syrup of 4 cups sugar to 6 cups of water. Peel, core, and
slice pears. Cook pears in small amount of water, cool, pack in
containers. Cover with cooled syrup. Seal, label and freeze.