Carolyn's Featured Recipe
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Honey Poached Pears with Yogurt Cheese and Toasted Walnuts
cup mesquite honey, plus more for garnish
cups sugar
lemon
teaspoon ground cardamom
tablespoon vanilla extract
large fresh red pears, or Bartlett
scoop per serving of Mediterranean style yogurt cheese
cup toasted walnut halves
teaspoon melted butter, salted butter
tablespoons fresh pomegranate seeds
cups sugar
lemon
teaspoon ground cardamom
tablespoon vanilla extract
large fresh red pears, or Bartlett
scoop per serving of Mediterranean style yogurt cheese
cup toasted walnut halves
teaspoon melted butter, salted butter
tablespoons fresh pomegranate seeds
(Makes 4 servings)
To serve: Peel pears and remove stems. Slice each pear lengthwise. Remove seeds. Place one pear half on each serving plate or dish. Squeeze the remaining 1/2 lemon over the pear halves. Using a melon baller or small scoop, scoop out one scoop of yogurt cheese for each serving of pear. Place decoratively on top of the pear halves. Drizzle a little honey on top of each serving and add a few toasted walnuts mixed in the 1/2 teaspoon of melted butter. Use fresh pomegranate seeds for garnish. Serve.
To toast walnuts: Place walnut pieces on a pan and place in oven at 350 degrees for 5 to 10 minutes. Toasting brings out the flavor of the nut.
Combine 4 cups of water, 1/4 cup honey, sugar, 1/2 lemon sliced, vanilla extract, and cardamom in a saucepan. Bring to boil, stirring frequently and then simmer for 10 minutes. Add whole, unpeeled pears to saucepan and simmer until tender, about 15 minutes. Remove pears and cool. Refrigerate for an hour or overnight, if using for breakfast the next day.
Tips:
I use little pear-shaped glass dishes to serve this dish.
Use only the yogurt cheese, as it is heavy enough to hold its shape when scooped.
I like to use red pears for this recipe, as the pears take on a pink tinge after being poached. It adds to the attractiveness of the dish when used with the bright red pomegranate seeds as garnish.
Use only the yogurt cheese, as it is heavy enough to hold its shape when scooped.
I like to use red pears for this recipe, as the pears take on a pink tinge after being poached. It adds to the attractiveness of the dish when used with the bright red pomegranate seeds as garnish.
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