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Newspaper
Country Today
Location
Eau Claire, Wisconsin, United States of America
Date
Sep 29, 1982
Page
21
The article explains pears peak in fall and winter with Bartlett from late August to December and winter varieties Anjou Comice Rose offering distinct flavors. It guides ripeness tests, suggests uses from fruit cups to desserts, and offers recipes like Sparkling Pear Fruit Cup and Pear Sauce.
Pears and oranges arranged on lettuce with lemon yogurt dressing in orange cups. Core and slice Bartlett pears, dip in citrus to prevent browning, use peel as garnish, and top with roasted sunflower kernels. Yields 4 servings. Lemon yogurt dressing combines eight ounces yogurt with honey.
A retro recipe card outlines meatballs with pear and green pepper in a spiced pineapple sauce. It provides meatball ingredients, baking directions, yield, and notes on freezing. Pears prepared in eighths are added near the end, with spices and cornstarch thickening the glaze.
Pear Pockets combine Bartlett pears with tuna celery peppers and mayonnaise in pita halves for four servings. A pear dip blends pineapple cheese spread sour cream lemon juice and marmalade served with chilled pears and lemon dipped slices.
Bartlett pears and pink Chablis fruit cup combines fresh fruit with orange juice. Mix pears apples and blueberries with mandarin oranges, then blend Chablis and orange juice and pour over fruit. Chill thirty minutes before serving for six to eight servings.
Core and dice 2 winter pears then mix with celery green pepper green onion and cooked ham and rice. Blend mayonnaise mustard salt and pepper then fold into pear mix. Spoon into six casseroles bake 350 degrees for 30 minutes. Garnish with pear slices and parsley.
Rinse corned beef brisket and simmer with onion garlic and spices. Bake with a pear glaze made from brown sugar mustard and beer. Score beef, arrange pears around it, bake until tender for six servings.
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