[lonestar]

Have any good recipes for pears that you can share?

Dump them in a waterless cooking pot. Let it sit awhile and sprinkle with cinnamon, nutmeg, and all spice. Start cooking on low and increase heat until the pears are cooking in their own juice.

That's all I know about that.

OH!! Do not let your "Granny" eat raw pears.

Weinie

[dansangel]

Thank you for the pear recipe. Mmmmmmm......I'll bet the *house* smells good when you do that, too!

[Fawnn]

Here's a sneak preview of a recipe that'll be in my next cookbook, "The Everything Low-Salt Cookbook":

Pear Salad with Fat-Free Raspberry Vinaigrette
Serves 4
For a change of pace (and wonderful new flavor dimension), substitute 4 crushed pink peppercorns for the freshly ground black or white pepper. An alternative to using the frozen juice concentrate is to substitute American Spoon Foods Raspberry Salad Dazzler (see Appendix A); begin with 1 tablespoon of “dazzler” and add more, if desired, according to taste.

2 tablespoons Cascadian Farm Organic Raspberry Juice Concentrate
2 tablespoons water
1 tablespoon white wine vinegar
1 tablespoon plain nonfat yogurt
1/8 teaspoon freshly ground black or white pepper
4 cups mixed salad greens (such as iceberg lettuce, green leaf lettuce, romaine, and radicchio), torn into bite-sized pieces
2 medium Bartlett pears, peeled, sliced, and diced
1/4 cup walnuts, chopped and toasted
2 ounces bleu cheese, crumbled

1. In a small bowl, combine raspberry juice concentrate, water, white wine vinegar, yogurt, and pepper. Whisk well to combine.
2. Toss the salad greens with the vinaigrette. Divide the greens between 4 serving plates. Top with pears, nuts, and bleu cheese. Serve immediately.

Per serving:
Calories: 420.79
Protein: 5.34 g
Carbohydrates: 21.77 g
Total Fat: 36.41 g
Sat. Fat: 6.79 g
Cholesterol: 10.71 mg
Sodium: 207.48 mg
Fiber: 3.27 g

[SIDEBAR]
The Bleu Blues
Bleu cheese adds a salty flavor. Keep in mind, however, that not all bleu cheese is created equally. Some have a much bolder flavor than others. For example, you can substitute Roquefort cheese for the bleu cheese in the Pear Salad with Fat-Free Raspberry Vinaigrette, but you’ll only need a fraction of that cheese to achieve the same flavor.

Disclaimer: Once the editors get through with it, the format may be different in the actual book. ;)

(Shameless plug: I have links to my cookbooks on my profile page. My diabetes cookbook does NOT use ANY artificial sweeteners, btw.)

My "pear" request:
www.kenyonsgristmill.com carries "Queen’s River Cinnamon Pear Jam." I love that stuff! Anyone have a recipe for making cinnamon pear jam?