90941 pan roasted pear parmesan Recipes

olive oil, sliced peeled bosc pears (about 3 1/2 lb), diced onion, diced peeled celeriac (celery root), garlic cloves, minced, dry sherry, brandy, cubed dense white bread (1/2 inch cubes ), reduced-sodium fat-free chicken broth, chopped hazelnuts, toasted, chopped fresh thyme or 1/2 tsp dried thyme, salt, fresh ground black pepper, eggs, lightly beaten

beets or 2 medium, extra virgin olive oil, red wine vinegar, salt, ground black pepper, blue cheese, crumbled, pears, watercress, washed dried and stemmed (about 6 cups)

fresh pears (use your favorite ), pepper, salt, olive oil, olive oil, balsamic vinegar, dijon mustard, red onion, thinly sliced and chopped, pecans, toasted (optional), gruyere cheese, shredded (optional)

ripe but firm anjou pears, freshly squeezed lemon juice (3 lemons), coarsely crumbled sharp blue cheese such as stilton, dried cranberries, walnut halves, toasted and chopped, apple cider, port, light brown sugar, lightly packed, good olive oil, baby arugula, kosher salt

dry red wine, blueberry-cranberry juice or 2/3 cup cranberry juice or 2/3 cup apple juice, granulated sugar, ground ginger, cinnamon, divided, lemon juice, walnuts, chopped, dried cranberries or 1/3 cup raisins, bosc pears, firm but ripe, with stems on, vanilla yogurt

lemon, pears , preferably bosc, granulated brown sugar, butter, melted, vanilla bean, water, grand marnier or 1/3 cup orange liqueur

butter, pears, sugar, sliced almonds, dried cranberries, ciabatta, blue cheese, cider vinegar, honey, dijon mustard, extra-virgin olive oil, baby spinach

pears, cored, peeled, and diced, olive oil, divided, kosher salt and freshly ground black pepper, head red or green lettuce, washed and dried, red wine vinegar, dijon mustard, almonds, toasted, green onions, finely chopped, crumbled blue cheese

bosc pears, extra-virgin olive oil, whole-grain mustard, apple cider vinegar, watercress, stems trimmed, arugula, stems trimmed, endive , thinly sliced crosswise, crumbled blue cheese , such as roquefort, maytag, or stilton, about 1/2 cup, kosher salt, freshly ground black pepper

bosc pears, almond champagne, ground cinnamon, hothouse cucumber, peeled and medium-diced

ripe pears, halved and cored, olive oil, sugar, salt, olive oil, pecan oil, rice wine vinegar, honey, creole mustard, shallot, minced, salt, freshly ground black pepper, heads belgian endive, cored and leaves separated, handfuls mixed bitter green leaves, blue cheese, crumbled into chunks, pecans, toasted

red skinned bartlett pears, extra virgin olive oil, divided, garlic cloves, shallots, chicken broth, low sodium, fresh rosemary leaves, balsamic vinegar

softened butter, pear halves in syrup, lemon , zested and 4 twists of rind, ground nutmeg, french vanilla ice cream

honey, light brown sugar, light-bodied red wine , like beaujolais, cinnamon, pears, ripe but firm, peeled, quartered, and seeded, sliced almonds, sugar, egg white

apple juice, dark brown sugar, unsalted butter, firm bosc pears, peeled, halved, cored (about 1 lb), vanilla ice cream , for serving

apple juice, dark brown sugar, unsalted butter, firm bosc pears, peeled, halved, cored (about 1 lb), vanilla ice cream , for serving

ripe but firm bartlett , bosc, or d anjou pears (about 2 1/2 lb), halved, cored, brandy, honey, water, unsalted butter , cut into pieces, cinnamon, cream or ice , for serving

bosc pears, stemmed, cored , and cut into sixths, fresh sage leaves, sliced prosciutto*, cut into thirds lengthwise