Dinner Party, Anyone?

Entertaining this weekend?  Courtesy of Pear Panache Chef Stephen Ward of O’Connell Street Bistro in Auckland, New Zealand, you can serve up a gourmet meal with an international flair. Chef Ward’s elegant recipe is sure to impress your guests! You can check out other mouth-watering recipes from our honored culinary professionals at PearPanache.com.  Click here to see our internationally-featured chefs and their recipes from around the world! Seared Whangamata Scallops, Pear & Vanilla Puree, Snow Pea Tendrils and Chorizo Oil Serves 4 32 fresh Whangamata or sea scallops, cleaned Pear and Vanilla Puree 2 Anjou pears, peeled, cored and diced into pieces of equal size 100 ml (3.5 ounces) dry white wine 1 vanilla bean, split and scraped 1 bay leaf Pinch salt Chorizo oil 1 teaspoon smoked paprika 50 g (1 3/4 ounces) chorizo sausage 150 ml (5 ounces) canola or Continue reading

Grilled Pears Stuffed with Mascarpone and Bacon

Let the King of the Grill put his feet up this weekend—on Father’s Day, treat your Dad to these tasty grilled pears! This recipe was created by Geoff Kelty, executive chef of Eddie Merlot’s in Columbus, Ohio, for the Pear Panache program. Combined with creamy mascarpone and salty bacon, these grilled pears make for a sweet, satisfying appetizer. Ingredients Pear Halves 1 medium Bartlett pear, cut in half 1 cup granulated sugar 1 cup water 1 cup white wine Juice  of 1/2 lemon 1 vanilla bean, split and scraped Mascarpone Filling 3/4 cup mascarpone cheese 2 slices bacon, cooked and crumbled (to make 1/4 cup) 1 teaspoon finely chopped chives 1/2 teaspoon salt or to taste 1/4 teaspoon freshly ground black pepper Directions Combine the sugar, water, white wine, lemon juice and vanilla seeds and bean in a small saucepan. Continue reading