Prosciutto-Wrapped Pears

In a recent effort to impress a group of acquaintances, I scoured the Internet for a simple, but dressy appetizer with USA Pears. Ever since they learned I work for the Pear Bureau, they’ve been asking me to bring pears to the next gathering. They said they were joking, but I told them I’d do it anyway. Enter this deceptively simple recipe: Prosciutto-Wrapped Pears. They look beautiful on a platter, but with only four ingredients, they’re so easy to make! To start, I caramelized an onion over medium heat and then added some reduced balsamic vinegar. You could also drizzle balsamic reduction over the finished product, but mine wasn’t quite as syrupy as I would have liked. I cored and sliced some Anjou pears, keeping the skin on for color. It’s helpful to slice them into planks, not angled slices—this Continue reading

Pear Almond Tart

“If you are in need of something to end a meal with a lot of ‘WOW’ factor, but don’t have hours to spend in the kitchen, this is the dessert for you,” says recipe creator Carol Kicinski. Bosc pears are a great choice for this tart, as they hold their shape when baked, and their honey-sweet flavor shines in combination with the almond paste. Ingredients Crust 1 cup superfine white rice flour 3 tablespoons potato starch 1 tablespoon tapioca starch ½ teaspoon xanthan gum (Or substitute 1¼ cups of all-purpose gluten-free flour for the above ingredients) ½ teaspoon kosher or fine sea salt ½ cup (1 stick) unsalted butter, cold and cut into small pieces Up to ½ cup ice cold water Tart 1 8-ounce can Solo Almond Paste (not marzipan) ¼ cup powdered sugar 2 tablespoons melted butter 2 Continue reading

Gluten-Free Pear Almond Cake

Pears and almonds have a natural affinity for one another, and this cake lets it shine. The cake somehow winds up being amazingly buttery, even though it is completely dairy-free and does not even use a dairy-free butter substitute. It’s best served warm, and great with coffee! Ingredients 4 ripe but firm USA Pears, divided 1 ¾ cups plus 2 teaspoons granulated sugar, divided 1 tablespoon freshly squeezed lemon juice 3 ¼ cups finely ground blanched almond meal 8 large eggs 1¼ teaspoons pure vanilla extract, divided 1 tablespoon agave nectar or honey 1 tablespoon grapeseed (or other neutral tasting) oil ½ cup sliced almonds Directions Preheat the oven to 350 degrees. Lightly spray a 9 or 10 inch springform pan with gluten-free nonstick cooking spray. Cut a circle of parchment to fit the bottom of the pan, place in Continue reading

Dairy-Free Pear Ice Cream

I’m very excited to see our first (official) gluten-free, dairy-free pear recipe because it contains my favorite new discovery: almond milk! Combined with pears, almond milk makes this ice cream a deliciously smooth treat. Now, if only I had an ice cream maker… This recipe was created and developed by Carol Kicinski (of the beautiful blog Simply Gluten-Free) and is reproduced with permission by Pear Bureau Northwest. The ice cream is really creamy straight from the ice cream maker and gets a little bit more of an ice milk-type texture as it cures. A little dash of alcohol will handle that if you prefer a creamier, less grainy texture. Ingredients Pear Ice Cream 3 ripe pears ¾ cup light agave nectar 1 pinch salt 2 cups unsweetened almond milk Juice of ¼ lemon 2 teaspoons pear liqueur or vodka (optional) Continue reading