FA+
Shop
253
Views
Views
2
Favorites
Favorites
Category
All / All
Species Unspecified / Any
Size 1280 x 956
File Size 251 kB
Report this content
More from Nyeowzers
Listed in Folders
Just got this wonderful box of Japanese pears ( nashi梨) from some of my husbands relatives ( they own the pear orchard!) these are AMAZING pears! Like sweet apple crunchiness crossed with American pear flavor. .. And have been super packed... You see that bubble wrap?!? And then wrapped again.. And another layer of bubble wrap...
Aaaany way I would love some advice on what to do. As you see I have enough to try out many things!
I mean look at the size of those pears!
Aaaany way I would love some advice on what to do. As you see I have enough to try out many things!
I mean look at the size of those pears!
Category All / All
Species Unspecified / Any
Size 1280 x 956px
File Size 251 kB
Listed in Folders
It really is! I followed a recipe on youtube and let me tell you the end result is super satisfying! (the one i used btw ^^' => https://www.youtube.com/watch?v=EzPf6WDmKEc )
Your welcome ^_^
Your welcome ^_^
Theres a recipe I know - http://lecremedelacrumb.com/2014/09.....ed-apples.html
Ah, the delight which is the Asian Pear!
Couple of notes on these lovelies, for folks who haven't encountered them much:
- They're picked ripe, ready to eat. No shelf-ripening needed.
- Thin, delicate skin; no real need to peel them.
- They have an enzyme that tenderizes meat better than nearly any "meat tenderizer" powder or acid (vinegar) based marinades.
- When cooked, they will remain crisp and crunchy with truly ridiculous amounts of cooking! Don't expect these to cook to a tender stage like apples and other pears!
- When cooked, they give up a LOT of liquid! Think like tomatoes or zucchini-squash for liquids release.
- When heated too much or too long, they can lose a lot of their nuanced flavors and complexity.m (Booo!)
- Conversely, drying/dehydrating slices concentrates their flavors, and the dried fruit can be used many ways.
- They pair very well with robust blue, Roquefort, Brie, etc., cheeses, and (not surprisingly) match very well with many spices from the same region (star anise, ginger, etc).
With those notes, here's some suggestions from the wuffy!
Dry them for snacks, or to go with fruit inserts for cookies, muffins, etc.
Use the dried fruit slices to make a fruit "butter" (like an apple butter) as a spread.
Use their tenderizing capacity to marinade thin strips of flank or skirt steak, and quick fry that for a strip-beef salad with some nice greens and some Asian-inspired veggies.
Marinade: Add small chunks of Asian pear to a food processor with some seasoned rice wine vinegar, chili paste, toasted sesame oil, fish sauce, and soy sauce. Puree. Add to zip-top bag with steak strips. Marinate in the fridge for 1-3 hours, depending on thickness of beef and desired tenderness.
Use the tenderizing trick to make Scallops Sashimi/Ceviche: Slice most of a pear into cubes. Puree the rest with a minced jalapeno, rice wine vinegar, lime juice and a bit of salt. Add some sea scallops and diced pear to a zip-top bag, with perhaps a bit of minced red onion. Pour over the puree. Marinate in fridge for an hour, or a bit longer. Slice the scallops and serve with grated Daikon radish on top, and perhaps a bit of hot chili-sesame oil or a bit of sriracha.
Make the world's wildest Grilled Cheese Sandwich! Use slices of sweet bread (cinnamon swirl, raisin, etc.). Spread with brie cheese, add thin slices of Asian pear, grill in a Panini press or nestled between two well heated cast iron skillets, one pressing the sandwich from the top while the other fries the bottom.
Make a "coleslaw" with Asian Pear "matchsticks", grated carrot, sliced celery, touch of Asian sesame dressing, bit of rice wine vinegar, dash of hot chili sauce, bits of minced ginger, perhaps a touch of lime juice, and maybe some Daikon matchsticks with a bit of diced green onion.
Put thin slices into a salad of greens with some blue cheese crumbles, and perhaps a light Asian sesame dressing.
Use the dried fruit "butter" in
yelleena's Jam Tartlet/Cookies (found here: http://www.furaffinity.net/view/5756235/)
Add small diced cubes on top of your morning cereal, or mix into your oatmeal for a crunchy texture and sweet highlight.
Of course, there's always this classic: Cut it into nice slices and eat it! *giggles*
Hope some of these give you ideas on ways to make use of this lovely fruit!
VRGHR
Couple of notes on these lovelies, for folks who haven't encountered them much:
- They're picked ripe, ready to eat. No shelf-ripening needed.
- Thin, delicate skin; no real need to peel them.
- They have an enzyme that tenderizes meat better than nearly any "meat tenderizer" powder or acid (vinegar) based marinades.
- When cooked, they will remain crisp and crunchy with truly ridiculous amounts of cooking! Don't expect these to cook to a tender stage like apples and other pears!
- When cooked, they give up a LOT of liquid! Think like tomatoes or zucchini-squash for liquids release.
- When heated too much or too long, they can lose a lot of their nuanced flavors and complexity.m (Booo!)
- Conversely, drying/dehydrating slices concentrates their flavors, and the dried fruit can be used many ways.
- They pair very well with robust blue, Roquefort, Brie, etc., cheeses, and (not surprisingly) match very well with many spices from the same region (star anise, ginger, etc).
With those notes, here's some suggestions from the wuffy!
Dry them for snacks, or to go with fruit inserts for cookies, muffins, etc.
Use the dried fruit slices to make a fruit "butter" (like an apple butter) as a spread.
Use their tenderizing capacity to marinade thin strips of flank or skirt steak, and quick fry that for a strip-beef salad with some nice greens and some Asian-inspired veggies.
Marinade: Add small chunks of Asian pear to a food processor with some seasoned rice wine vinegar, chili paste, toasted sesame oil, fish sauce, and soy sauce. Puree. Add to zip-top bag with steak strips. Marinate in the fridge for 1-3 hours, depending on thickness of beef and desired tenderness.
Use the tenderizing trick to make Scallops Sashimi/Ceviche: Slice most of a pear into cubes. Puree the rest with a minced jalapeno, rice wine vinegar, lime juice and a bit of salt. Add some sea scallops and diced pear to a zip-top bag, with perhaps a bit of minced red onion. Pour over the puree. Marinate in fridge for an hour, or a bit longer. Slice the scallops and serve with grated Daikon radish on top, and perhaps a bit of hot chili-sesame oil or a bit of sriracha.
Make the world's wildest Grilled Cheese Sandwich! Use slices of sweet bread (cinnamon swirl, raisin, etc.). Spread with brie cheese, add thin slices of Asian pear, grill in a Panini press or nestled between two well heated cast iron skillets, one pressing the sandwich from the top while the other fries the bottom.
Make a "coleslaw" with Asian Pear "matchsticks", grated carrot, sliced celery, touch of Asian sesame dressing, bit of rice wine vinegar, dash of hot chili sauce, bits of minced ginger, perhaps a touch of lime juice, and maybe some Daikon matchsticks with a bit of diced green onion.
Put thin slices into a salad of greens with some blue cheese crumbles, and perhaps a light Asian sesame dressing.
Use the dried fruit "butter" in
yelleena's Jam Tartlet/Cookies (found here: http://www.furaffinity.net/view/5756235/)Add small diced cubes on top of your morning cereal, or mix into your oatmeal for a crunchy texture and sweet highlight.
Of course, there's always this classic: Cut it into nice slices and eat it! *giggles*
Hope some of these give you ideas on ways to make use of this lovely fruit!
VRGHR
Lets see I just list the things that can be made from nashi pears but we treat them like apples more here in Australia
Pie, Crumble, turnover, upside-down cake, muffins, Nashi apple sauce (great with pork or chicken or duck), chutney, pickles, great in curry, fruit salad, fruit salsa dip, dried rings, stew and freeze, fruit leather, smoked slices and serve with chicken in salad, core and bake with honey and or wine (either red or white), pancakes, ice-cream or sorbet. Also nice when juiced or added to a smoothy with orange juice, ginger, cinnamon and ice or ice-water
I'm likely to have a recipe somewhere for any on this list. I particularly like Nashies in savoury dishes like a good hot indian curry with garam marsala or cut up on top of a roast with onion and rosemary. *hugs*
Pie, Crumble, turnover, upside-down cake, muffins, Nashi apple sauce (great with pork or chicken or duck), chutney, pickles, great in curry, fruit salad, fruit salsa dip, dried rings, stew and freeze, fruit leather, smoked slices and serve with chicken in salad, core and bake with honey and or wine (either red or white), pancakes, ice-cream or sorbet. Also nice when juiced or added to a smoothy with orange juice, ginger, cinnamon and ice or ice-water
I'm likely to have a recipe somewhere for any on this list. I particularly like Nashies in savoury dishes like a good hot indian curry with garam marsala or cut up on top of a roast with onion and rosemary. *hugs*
This can be done with any apple or pear variety http://www.furaffinity.net/view/13391754/
*hugs*
*hugs*
Those would also be great on a fruit tart or in a cobbler.
You could also make a nice simple dessert by cutting them in wedges and placing in small cups or bowls, then drizzling with chocolate Grand Marnier ganache ... served with a dollop of whipped cream.
I second Vrghr above with drying/dehydrating some too. Makes for a fantastic snack.
You could also make a nice simple dessert by cutting them in wedges and placing in small cups or bowls, then drizzling with chocolate Grand Marnier ganache ... served with a dollop of whipped cream.
I second Vrghr above with drying/dehydrating some too. Makes for a fantastic snack.
The ganache is beyond easy ....
9 ounces chocolate chips (I like the mini. Use dark, semi-sweet, or milk chocolate depending on how rich you want it)
1 cup heavy whipping cream
1 tablespoon Grand Marnier
Pour chocolate chips into mixing bowl and set aside.
Heat heavy cream to just starting to boil boil in small pan.
Pour heavy cream over the chocolate chips and whisk until smooth.
Whisk in Grand Marnier.
Allow to cool for a few minutes so it thickens a bit.
Put over anything you want cover in chocolaty yumminess.
Also great for dipping strawberries.
9 ounces chocolate chips (I like the mini. Use dark, semi-sweet, or milk chocolate depending on how rich you want it)
1 cup heavy whipping cream
1 tablespoon Grand Marnier
Pour chocolate chips into mixing bowl and set aside.
Heat heavy cream to just starting to boil boil in small pan.
Pour heavy cream over the chocolate chips and whisk until smooth.
Whisk in Grand Marnier.
Allow to cool for a few minutes so it thickens a bit.
Put over anything you want cover in chocolaty yumminess.
Also great for dipping strawberries.
Lol! I have one guess where your mind went with that... Auto correct hates me lol! Pear.. Not pearl.. Pear.
The amount of harvesting I would have to do to have a layer for a whole cheese cake.. My poor husband would be exhausted!
Go read the comments: ( did I show this to you before??) I was almost crying laughing.
http://www.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041/ref=sr_1_2?ie=UTF8&qid=1442491382&sr=8-2&keywords=Natures+harvest
As for that amazing chocolate ganache.., that us going to be on my menus this weekend!
OMG * drools*
* tackle hugs the pretty pandabutt* you're amazing!
And your cakes, it's the taste that counts though I am sure they look wonderful too!
The amount of harvesting I would have to do to have a layer for a whole cheese cake.. My poor husband would be exhausted!
Go read the comments: ( did I show this to you before??) I was almost crying laughing.
http://www.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041/ref=sr_1_2?ie=UTF8&qid=1442491382&sr=8-2&keywords=Natures+harvest
As for that amazing chocolate ganache.., that us going to be on my menus this weekend!
OMG * drools*
* tackle hugs the pretty pandabutt* you're amazing!
And your cakes, it's the taste that counts though I am sure they look wonderful too!
Comments