ASIAN PEARS WITH VANILLA-POACHED KUMQUATS
Categories Fruit Dessert Poach Quick & Easy Fall Vegan Asian Pear Kumquat Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Scrape seeds from vanilla bean into water with lime juice in a small heavy saucepan, then add pod, sugar, and a pinch of salt. Bring to a boil, stirring until sugar is dissolved, then simmer 3 minutes. Add kumquats and simmer, covered, until they just begin to soften, 3 to 4 minutes.
- Put pears in a heatproof bowl. Pour kumquats and syrup over pears and toss gently, then cool.
- Chill fruit, covered, at least 2 hours.
SIMPLE ASIAN FRUIT SALAD
Steps:
- In a small saucepan, combine the water, sugar, ginger and peppercorns. Heat until sugar is dissolved. Remove from heat and strain into a small bowl or pitcher. Combine mango and papaya in a serving bowl, pour over the syrup and serve.
ASIAN PEAR SALAD
This recipe is from my favorite chef, Nathan Lyon. I saw him make this on his program and just had to get the recipe, it looked so good. Prep time = cook time.
Provided by kitty.rock
Categories Salad Dressings
Time 10m
Yield 4 1/2 cup servings, 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl combine the Asian pear, radicchio, baby greens, blue cheese, and pecans.
- In a small bowl, whisk together the olive oil, vinegar, Dijon mustard, sugar (or honey), pinch of salt, and a few good grinds of pepper.
- Add the shallots to the vinaigrette then set aside.
- When serving, dress the greens lightly, season to taste, and serve immediately.
ASIAN PEAR FRUIT SALAD
This is a beautiful fall salad--easy, clean tasting, and elegant. You could add seeds from 1/2 a vanilla bean, or some cinnamon or cardamom, but totally unnecessary. May garnish with a little mint. Thanks to my friend Karin for this recipe.
Provided by charlie 5
Categories Fruit
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Peel the clementines and separate into segments.
- Remove the seeds from the pomegranate.
- Mix together the pears, clementines and pomegranate seeds.
Nutrition Facts : Calories 103.5, Fat 0.5, Sodium 1.5, Carbohydrate 26.3, Fiber 5.8, Sugar 19.6, Protein 1.5
ASIAN PEAR SALAD FOR TWO
"I created this recipe using ingredients I had on hand from a recent party-and was delighted with the outcome! It's beautiful to look at, delicious and so simple to fix. I get raves over it." -Shirlee Bodfield, Tucson, Arizona
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Divide salad mix among two serving plates. Top with pears and cheese; drizzle with dressing. Sprinkle with almonds.
Nutrition Facts :
FRESH GINGER FRUIT SALAD
Steps:
- In a large bowl, mix ginger with juices. Toss lightly with fruit and chill for 2 hours.
- Wine Suggestion: Grosset Polish Hill Riesling, 1997
Nutrition Facts : Calories 209, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 3 milligrams, Carbohydrate 53 grams, Fiber 12 grams, Protein 3 grams, Sugar 36 grams
ASIAN PEAR SALAD
Delicious as a simple snack, Asian pears also work well with savory and sweet dishes. Its snappy texture is good with greens, prosciutto, and dates in a seasonal salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- In a large bowl, toss together greens, dates, prosciutto, mint, and pear. In a small bowl, whisk together lemon juice and oil; season with salt and pepper. Pour mixture over salad. Toss to combine well, and serve immediately.
ASIAN PEAR AND GRAPEFRUIT SALAD WITH _SAKE_ GRANITA AND PEAR SORBET
Nearly all of chef Kyle Caporicci's sweets come with their very own ice cream pairings: carrot cake with root beer ice cream; mango-kiwi cheesecake with mint. And in the case of this exotic fruit salad, the topping is a refreshing sake granita and pear sorbet.
Provided by Kyle Caporicci
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Combine 3/4 water, sugar, corn syrup, and pinch of salt in large saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Add pear pieces and simmer until pears are very tender, stirring occasionally, 8 to 10 minutes. Cool slightly. Transfer mixture to processor and puree until smooth. Chill pear mixture until cold, about 2 hours.
- Process pear mixture in ice cream maker according to manufacturer's instructions. Transfer pear sorbet to freezer container; cover and freeze until firm. DO AHEAD: Can be made 3 days ahead. Keep frozen.
- Pour sake into 8x8x2-inch glass dish. Spoon 2 tablespoons water into heatproof custard cup or small bowl. Sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Pour enough water into small skillet to come 1 inch up sides; bring to boil. Reduce heat to very low. Place cup with gelatin mixture in hot water in skillet. Stir until gelatin dissolves and mixture is fluid, about 1 minute. Remove cup with gelatin mixture from skillet. Pour gelatin mixture into sake and stir to blend well. Freeze sake mixture until firm, at least 8 hours or overnight.
- Combine 1 1/2 cups water and 1 1/2 cups sugar in medium saucepan. Bring to boil, stirring until sugar dissolves. Remove from heat. Cool simple syrup until just warm to touch, 20 to 30 minutes.
- Meanwhile, cut off peel and white pith from all grapefruit. Working over bowl to catch juices and using small sharp knife, cut between membranes to release segments into bowl. Quarter and core Asian pears, then cut lengthwise into very thin slices. Add to bowl with grapefruit.
- Pour warm simple syrup over fruit. Cover and refrigerate until well chilled, about 2 hours. DO AHEAD: Compote can be made 6 hours ahead. Keep chilled.
- Arrange 1 layer of pear slices in each of 6 cocktail glasses. Top each with 1 layer of grapefruit segments. Spoon 2 tablespoons syrup from fruit mixture over. Scrape fork all over sake granita to form crystals. Place large spoonful of granita atop fruit in each glass. Top each with 1 more layer of pear slices, then layer of grapefruit segments and scoop of pear sorbet. Garnish with fennel fronds, if desired, and serve.
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- Fill a medium saucepan with 2 cups water. Add sugar, vanilla bean, cardamom pods, ginger, and lemon zest. Bring to a boil, and cook until sugar is dissolved. Let it cool a few minutes (it should still be hot,) then stir in dried figs and cranberries. Let it cool completely.
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