Tag Archives: Hilary

Pear, Hoisin, and Sesame Glazed Beef

Hilary By on

This recipe is a riff on classic Korean barbecued ribs. Pears provide most of the sweetness for the marinade, with the toasty flavor of sesame oil and a hint of savory garlic coming through. If you can’t find cross cut ribs, this sauce is equally delicious on beef or pork kabobs. After marinating, grill these beauties over a hot fire and serve with steamed rice and a side of kimchi or a simple cucumber salad seasoned with rice vinegar. Ingredients 12 beef ribs, kalbi-style (sliced across the bone) ¼ cup hoisin sauce 3 tablespoons rice vinegar 3 tablespoons mirin 2 ripe USA Pears, such as Bartlett or Bosc, quartered and cored 3 scallions, cut into 2-inch lengths 1 medium clove garlic 1 tablespoon sesame oil For garnish 3 scallions, thinly sliced 2 tablespoons toasted sesame seeds Directions Wash the ribs Continue reading →

Creamy Pear Popsicles with Kiwi and Lime

Hilary By on

These delightful summer popsicles have just four ingredients: whole ripe pears, kiwi fruit, coconut water, and lime. Creamy and sweet-tart, they contain fiber, vitamin C, and potassium. The pears, coconut water, and lime are pureed to make a luscious, pale green base and then chunks of kiwi are added at the end to put the bright green “pop” in popsicle. These summer treats are sweetened with fruit only, so go ahead and have another! Ingredients 2 ripe USA Pears, such as Anjou, cored and sliced 1 tablespoon fresh lime juice (from about 1 lime) 1 ⅓ cups coconut water 2 whole kiwis, peeled, quartered, and sliced into ¼-inch pieces Directions Place the pear slices, coconut water, and lime juice in a blender and puree until smooth. Pour the mixture into popsicle molds, filling them about half way. Divide the kiwi Continue reading →

Pear Pecorino Ravioli

Brittany By on

The sweetness of the pears complements the salty and creamy cheese filling of these easy ravioli. Serve with a crisp white wine. Ingredients               1 Bartlett USA Pear, peeled and cored ⅔ cup grated Pecorino Romano cheese 2 tablespoons mascarpone cheese 1 egg yolk ½ teaspoon minced fresh sage Freshly ground pepper 1 package medium wonton wrappers Sauce 2 tablespoons unsalted butter 2 teaspoons shredded fresh sage leaves 1 tablespoon finely chopped raw, peeled pistachios Directions  Grate the pear into a bowl using a box grater. Using your hands, squeeze out and discard any accumulated pear juice. Add the pecorino, mascarpone, yolk, minced fresh sage and a few grinds of pepper to the pear pulp and stir until thoroughly combined with a spatula or wooden spoon. Place 10 wonton wrappers on a work surface and Continue reading →

Pear and Roasted Carrot Vinaigrette

Hilary By on

I often see salad recipes that include pears in their ingredient lists, but it’s rare to see a salad dressing that uses fresh pears. I created this dressing as a way to utilize ripe pears and to bring sweetness to a salad dressing without any added sugar. The roasted carrots give this dressing a nice, rich flavor, and the champagne vinegar balances the sweetness from the pears perfectly. This vinaigrette is very versatile—I first served it over a simple green salad of garden lettuces and fresh pears. The next day I tossed some of the leftover dressing with a mixture of cooked and cooled brown rice, canned black beans, and spinach for a quick lunch. The last few tablespoons made the perfect dipping sauce for simple barbecued chicken. I’ll be making this recipe again as soon as the pears on Continue reading →

Grilled Pork Chops with Pears and Rosemary Butter

Hilary By on

Here is a satisfying recipe that can be made outside on the grill in under thirty minutes. The pork, pears, and rosemary butter are all wrapped up into foil packets, which results in an incredibly tender pork chop that creates its own amazing sauce while it cooks. These grilled pork chops with pears would make a great summer dinner on a hot day alongside some grilled corn on the cob, but they will also make for an equally amazing meal this fall with roasted squash on the side. Ingredients 3 tablespoons salted butter, softened 1 teaspoon minced fresh rosemary, plus four sprigs for garnish 4 bone-in pork chops, about 6 ounces each Salt and freshly ground black pepper 1 medium red onion, sliced into ⅛ inch rings 2 firm ripe USA Pears, such as Anjou, sliced into ¼ inch pieces Continue reading →

Turkey Burgers with Caramelized Pears and Sweet Onion

Hilary By on

These delicious and juicy burgers are perfect for a summer cookout. Firm-ripe USA Pears, sweet onion, ground turkey, and fresh thyme come together to make a quick and easy dinner. Creamy goat cheese and more pear slices top these fresh and light turkey burgers for a nice change of pace from a traditional beef burger. Throw some zucchini and red peppers on the grill, and the meal is complete! Make a double batch of these burgers and freeze the uncooked patties between sheets of waxed paper for a quick dinner down the road. Ingredients ¾ pound ground white turkey ¾ pound ground dark turkey 1 firm-ripe USA Pear, such as Bartlett or Anjou, medium dice ½ a medium sweet onion, medium dice ½ teaspoon chopped fresh thyme 1 ½ teaspoons kosher salt Freshly ground black pepper Olive oil for brushing Continue reading →

Pear Piña Colada

Hilary By on

I’ve been waiting patiently for the warmer weather to arrive to try out my idea for a Pear Piña Colada, and the results are deliciously successful! I love the creamy texture that the pureed pears lend to this cocktail, and using them allows you to cut down on the amount of coconut cream used in a typical recipe without compromising any flavor. The pears also lend a sweet, honey flavor to the cocktail that pairs beautifully with the tangy, fresh pineapple. I added a little unsweetened shredded coconut to my version as well because I love the texture it gives to this drink. Sip on this pear cocktail on a sunny afternoon and you’ll be transported to a tropical paradise! Ingredients 2 ripe USA Pears, such as Bartlett or Anjou, cut into big chunks 1 cup fresh pineapple chunks ¼ Continue reading →

Kale and Pear Salad with Lime-Yogurt Dressing

Hilary By on

I’ve been dreaming about how I could create a kale and pear salad for some time now, and I think I’ve come up with the perfect combination. If you’ve yet to find a kale salad you love, try making this one, which calls for baby kale, the young, tender leaves of the plant. Toss the baby kale with sweet, ripe pears and my lime yogurt dressing, and then add texture and color with freeze-dried corn, salty pumpkin seeds, crumbled cotija cheese, and the bright pop of pomegranate seeds. If you find fresh pomegranates are unavailable, use freeze-dried seeds – you can often find a small section with a variety of freeze-dried fruits and veggies at a natural foods store. Store them in your pantry, and you’ll be enjoying this salad all summer long! Ingredients Dressing ¼ cup freshly squeezed lime Continue reading →

Pear and Pecan Torte

Hilary By on

Made with ground nuts in place of all or some of the flour, a torte is a wonderfully unique dessert. This recipe is based on a classic southern pecan torte that uses a different fall tree fruit (which shall remain nameless), but I absolutely adore my version which uses pears. The cake is incredibly light thanks to the long whipping time of the eggs and sugar, and the ground pecans give this dessert a perfect crumb. The lightness of this dessert allows the flavors of pears and vanilla to really come through. I am officially in love with this cake, and I suspect it will become a favorite of yours, too! Ingredients Butter and flour for dusting pan 2 cups pecan halves 3 eggs 1 cup sugar 1 teaspoon vanilla ½ cup flour 2 teaspoons baking powder ½ teaspoon salt Continue reading →

Shaved Ham and Pear Sandwich with Brie Cheese

Hilary By on

After a long winter of baking, soup-making, and braising, picnic season has finally arrived! We headed out to the gorgeous Hood River Valley last weekend to enjoy the nice spring weather and I created this delightful ham, pear, and brie sandwich to take along and celebrate the occasion. Based on the traditional French sandwich of shaved ham, butter, and soft cheese, my version has added firm-ripe pear slices and a thin layer of honey mustard for texture and sweetness. Wrap the sandwiches in butcher or parchment paper and take them packing or slice them into smaller lengths to serve as an appetizer at your next gathering. We enjoyed these sandwiches on the sunny patio of a winery in Lyle, Washington overlooking the Columbia River. The next morning, we drove from Hood River to Portland via Highway 35, where we saw Continue reading →