Recipes of the Month www.uaspears.com

Baked Bosc Pears on the Half Shell

Your choice of raisins, dates, or mincemeat fill halved Bosc pears, baked with brown sugar and cinnamon.

3 Fresh Northwest Bosc Pears
Choice of Fillings
1/2 cup water
1/2 cup packed brown sugar
1 tablespoon butter or margarine
1/2 teaspoon ground cinnamon

Halve and core pears; fill centers with desired filling. Combine remaining ingredients; bring to boil and pour over pears. Bake at 350 degrees F. 45 minutes or until tender; baste frequently with syrup.

Raisin Filling

Combine 1/4 cup raisins and 2 tablespoons chopped nuts.

Date Filling

Combine 1/3 cup snipped dates, 2 tablespoons chopped nuts and 1/2 teaspoon grated orange peel.

Mincemeat Filling

Combine 1/2 cup prepared mincemeat with 1 tablespoon spoon rum or brandy

Courtesy of USA Pears

Pear Ramen Noodle Salad

A cold ramen salad with the added convenience of make-ahead preparation. Red Anjous strike pizaz and contribute flavor to this salad, with overtones of the orient.

3 packages (3 oz. each) instant ramen noodles
2 cups (about 12 oz.) shredded cooked chicken
1-1/2 cups each small broccoli flowerets and julienne carrots
1/2 cup diagonally sliced green onions
Sesame Dressing
1 Northwest Red Anjou Pear, cored and thinly sliced vertically
1 tablespoon toasted sesame seeds

Cook pasta according to package directions using two seasoning packets; drain. Pour 2 tablespoons Sesame Dressing on noodles and chicken; mix well and refrigerate until cold. Cook broccoli until crisp-tender and cool in iced water. Add all vegetables and 1/4 cup Sesame Dressing to noodles; toss, cover and refrigerate until served. Just before serving, toss pears and sesame seeds into noodle mixture; adjust seasoning with dressing.

Sesame Dressing

Combine 3 tablespoons each vegetable oil, rice vinegar and soy sauce, 2 tablespoons Dijon-style mustard and 1/2 teaspoon each sugar and sesame oil; whisk with wire; mix until thoroughly blended. Makes about 3/4 cup.

Courtesy of USA Pears

Thai Pear Salad

2 USA Bosc Pears, sliced and unpeeled
Lemon juice
12 medium sized cooked shrimp, shelled and deveined
1 medium cucumber, seeded and julienne cut
1 medium carrot, peeled and julienne cut
1 tablespoon chopped parsley or cilantro
2 cups various greens, torn to bite size pieces (Romaine, butter lettuce, endive, etc.)
3/4 cup Hot Peanut Dressing

Dip pear slices in diluted lemon juice to prevent browning. Toss together shrimp, cucumber, carrot, and cilantro or parsley. On individual salad plates, mound shrimp mixture on bed of greens. Arrange pear slices at edge of plates. Serve with Hot Peanut Dressing.

Hot Thai Peanut Dressing

Combine 1/4 cup peanut butter, 2 tbsp soy sauce,1 tbsp each sesame oil, vinegar and honey, 1 clove minced garlic, 3/4 tsp bottle hot pepper sauce and 1/4 tsp cayenne pepper. (Cayenne may be omitted, to taste.) Mix well. Makes about 3/4 cup. Makes 6 servings.

Courtesy of USA Pears