Deconstructed Pear Pork Chops

Ingredients

  • 1 package (6 ounces) cornbread stuffing mix
  • 4 boneless pork loin chops (6 ounces each)
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 2 tablespoons butter
  • 2 medium pears, chopped
  • 1 medium sweet red pepper, chopped
  • 2 green onions, thinly sliced
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Thyme-Rubbed Beef Round Tip with Roasted Onion and Pear Wild Rice

Ingredients

  • 1 beef Sirloin Tip Roast (3 to 4 pounds)
  • 1 tablespoon dried thyme leaves, crushed
  • 1 teaspoon pepper
  • 2 small firm pears, cut lengthwise in half, cored
  • 1 medium red onion, cut into 1/2-inch wedges
  • 1/2 teaspoon dried thyme leaves, crushed
  • 1 package (6 to 7 ounces) long grain and wild rice mix

Pear ‘n’ Fennel Pork

Ingredients

  • 4 boneless butterflied pork chops (1/2 inch thick and 6 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 cup sliced onion
  • 1 cup sliced fennel bulb
  • 1 tablespoon butter
  • 2 tablespoons cornstarch
  • 2 cups pear nectar
  • 3 tablespoons maple syrup
  • 1/2 to 1 teaspoon ground nutmeg

Tenderloin, Cranberry and Pear Salad with Honey Mustard Dressing

Ingredients

  • 4 beef Tenderloin Steaks, cut 3/4 inch thick (4 ounces each)
  • 1/2 teaspoon coarse grind black pepper
  • 1 package (5 ounces) mixed baby salad greens
  • 1 medium red or green pear, cored, cut into 16 wedges
  • 1/4 cup dried cranberries
  • Salt
  • 1/4 cup coarsely chopped pecans, toasted
  • 1/4 cup crumbled goat cheese (optional)
  • 1/2 cup prepared honey mustard
  • 2 to 3 tablespoons water
  • 1-1/2 teaspoons olive oil
  • 1 teaspoon white wine vinegar
  • 1/4 teaspoon coarse grind black pepper
  • 1/8 teaspoon salt

Saffron & Hazelnut Wreath

Ingredients

  • 170 g unsalted butter
  • 500 ml whole milk
  • 1 small pinch of saffron threads
  • 180 g caster sugar
  • 10 g fast-action dried yeast
  • 800 g strong flour , plus extra for dusting
  • 115 g icing sugar
  • ¼ teaspoon ground cardamom
HAZELNUT FILLING
  • 150 g dried pear , or apple
  • 120 ml Cognac , or Calvados
  • 150 g unsalted butter , (at room temperature)
  • 80 g plain flour
  • 100 g hazelnuts
  • 5 tablespoons caster sugar
  • 1 small lemon

Directions

  1. First, start your filling. Finely chop the dried pear or apple and mix in a bowl with your chosen liqueur or water. Set aside.
  2. For the dough, melt the butter with the milk in a pan over a low heat. Stir in the saffron, set aside and allow to cool.
  3. Mix the sugar, ½ a teaspoon of sea salt, yeast and flour in the bowl of a free-standing mixer. Gradually add the milk mixture and mix well.
  4. Using the dough hook attachment on the mixer, knead for 15 minutes, or until silky and coming away from the sides of the bowl. Place in a greased bowl, cover and leave to rise for 1 hour, or until doubled in size.
  5. Returning to the filling, drain the dried fruit and add to a bowl. Finely grate in the lemon zest, finely chop the hazelnuts and add along with rest of the filling ingredients, rubbing together with your fingers. Cover and set aside.
  6. Preheat the oven to 180ºC/350ºF/gas 4.
  7. Roll out the dough on a floured surface into a 28cm x 70cm rectangle. Spread the filling over the dough, leaving a 3cm border all the way around.
  8. Roll the dough up from one of the longer ends, pressing the edge firmly to seal. Cut the roll in half lengthways, turn the pieces cut-side-up, then loosely twist around each other.
  9. Bring the ends together into a ring, tuck one under the other, and press to seal. Transfer the wreath to a baking tray, cover with a clean tea towel and set aside for 30 minutes, or until increased by half its size.
  10. Bake in the middle of the oven for 30 to 35 minutes, or until golden and the bottom sounds hollow when tapped. Allow to cool on a rack.
  11. Meanwhile, whisk the icing sugar, cardamom 1 tablespoon of lemon juice and 2 tablespoons of water in a bowl. Drizzle over the wreath, and serve.

Polenta and Pear Upside-Down Cake

Ingredients

  • 3 ripe Bartlett or d’Anjou pears
  • 1 tbsp. lemon juice
  • 14 tbsp. butter
  • 1/2 c. light-brown sugar
  • 1/2 c. dark-brown sugar
  • 1 1/2 c. flour
  • 1/2 c. finely ground polenta
  • 1 3/4 tsp. baking powder
  • 1/2 tsp. salt
  • 4 large eggs
  • 1/4 c. milk
  • 1 1/2 tsp. vanilla extract
  • 1 c. granulated sugar

Fresh Pear Bread

Ingredients

  • 3 large eggs
  • 1-1/2 cups sugar
  • 3/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 cups finely chopped peeled ripe pears (about 4 medium)
  • 1 teaspoon lemon juice
  • 1 cup chopped walnuts