Recipes Using Bosc Pears Food

BOSC PEARS POACHED IN RED WINE CARAMEL

Steps:

• Peel pears, leaving stems intact, and cut a thin slice from bottom of each if necessary to enable pears to stand upright when served. Set aside.
• Put sugar in a 3-quart heavy saucepan and melt over moderate heat until it begins to caramelize. Continue to cook, keeping a close eye and the sugar constantly circulating. Cook until the sugar is a deep golden caramel. Stir in the butter carefully, as the mixture may bubble up. Simmer and stir until caramel sauce has developed, about 5 minutes. Pour in wine and scrape in the seeds from the vanilla bean.
• Carefully arrange pears in the poaching liquid. They should be completely covered by the liquid, add water if they are not. Simmer pears, turning them occasionally, until tender, about 20 minutes.
• Test by inserting a knife into the fattest part of the pear, it should come out with no resistance. Finish off with lemon juice to wake up the flavor. Gently remove the pears to a serving dish, cut side down. Pour the wine syrup over the pears. Serve with Gorgonzola and candied walnuts.

BOSC PEARS POACHED IN RED WINE CARAMEL

Steps:

• Peel pears, leaving stems intact, and cut a thin slice from bottom of each if necessary to enable pears to stand upright when served. Set aside.
• Put sugar in a 3-quart heavy saucepan and melt over moderate heat until it begins to caramelize. Continue to cook, keeping a close eye and the sugar constantly circulating. Cook until the sugar is a deep golden caramel. Stir in the butter carefully, as the mixture may bubble up. Simmer and stir until caramel sauce has developed, about 5 minutes. Pour in wine and scrape in the seeds from the vanilla bean.
• Carefully arrange pears in the poaching liquid. They should be completely covered by the liquid, add water if they are not. Simmer pears, turning them occasionally, until tender, about 20 minutes.
• Test by inserting a knife into the fattest part of the pear, it should come out with no resistance. Finish off with lemon juice to wake up the flavor. Gently remove the pears to a serving dish, cut side down. Pour the wine syrup over the pears. Serve with gorgonzola and candied walnuts.

CHICKEN STIR-FRIED WITH BOSC PEARS

Steps:

• Combine the marinade ingredients in a large bowl.
• Add the chicken and allow to rest for at least 20 minutes.
• In another bowl, combine the sauce ingredients and reserve.
• Heat a wok over high heat for at least 45 seconds.
• Add 1 1/2 tablespoons of the peanut oil and coat the wok using a spatula. When a wisp of white smoke appears, add the ginger slices, stir and cook for 15 seconds.
• Add the asparagus and cook, stirring, for one minute.
• Add the celery and bell pepper and cook, stirring for another minute.
• Add the pear and cook, stirring, for 30 seconds.
• Remove the contents of the wok and reserve on a platter.
• Add the remaining 1 1/2 tablespoons of oil and coat the wok with it using a spatula.
• When a wisp of white smoke appears, add the shallots, stir, and cook for 20 seconds.
• Add the garlic and stir briefly.
• Add the chicken and marinade, spread in a thin layer, and cook for 45 seconds.
• Turn over and cook for one minute.
• Splash the wine over, and stir to mix.
• Add the reserved vegetable-fruit mixture and cook, stirring for two minutes.
• Make a well in the center of the mixture, stir the sauce mixture, pour in and stir to mix until the sauce thickens, about 1 1/2 minutes.
• Turn off the heat, add the macadamia nuts, mix well, transfer to a heated platter, and serve.

PEAR JAM

Steps:

• Place 5-1/2 to 6 cups chopped pears and the lemon juice in a heavy pot.
• Mash pears with a potato masher to desired chunkiness. If you like it fine you can coarsely grind it. But a food processor will make it too pureed for this recipe.
• Stir-in the powdered pectin, spices and ginger.
• Bring to a boil and boil hard for one minute.
• Add the sugar.
• Bring back to a boil and boil hard for 4-minutes stirring frequently.
• Ladle into sterile jars, seal and process for 10 minutes.
• Yield 7 half pints.

BOSC PEAR SALAD

Steps:

• To make the dressing
• Whisk together Dijon mustard, white wine vinegar, olive oil, and a dash of salt in a small bowl.
• To make the salad
• Cut out the core of the radicchio and discard. Coarsely chop the radicchio and combine it in a large bowl with the scallions, Kerrygold® Dubliner cheese, baby greens, walnuts, and cranberries.
• Quarter and core the Bosc pears, then slice thinly and toss with the rest of the salad. Pour the dressing over the top, season with salt and pepper, and toss well. Serve immediately.