We have been working on some lovely ideas for pears for the fall and for the holidays. Thanks to Cindy Silver, MS, RD, from Lowes Foods, for her request for pear recipes and ideas.We believe we have a few good ones here and we had a lot of creating and photographing them for everyone to see.
12 pears, preferably different colors (we used 3 different types: Comice, Bosc, Red Bartlett)
1 cup dried cranberries
large clear decorative bowl or vase
Place half of cranberries on the bottom of the bowl or vase. Layer pears on top in a decorative pattern. Sprinkle cranberries in the last layer. Keep chilled until ready for use. Use as a centerpiece for dinner or just family time when it is great to snack on fresh fruit. You will be surprised at how fast they disappear!
Fall Pear Salad
8 cups mixed greens, washed and ready to serve
2 sliced Red Bartlett pears
1/4 cup sliced dried figs
1/4 cup mixed dried fruit: golden raisins, blueberries, cranberries
2 tablespoons toasted walnut pieces
Balsamic vinegar to taste
Place the greens in a large bowl and top with sliced pears, sliced figs, dried fruit and walnut pieces. Serve with the vinegar on the side. Olive oil and black pepper are welcome, too.
Fall Fruit Platter, Pear Platter
Here we have an arrangement of concord grapes and assorted pears. Keep this in mind for another table centerpiece, party dish or gift that you can give for the holidays!
Healthy Fruit and Cheese Platter
4 ounces lowfat, low-sodium farmer's cheese, sliced thin
1 sliced Red Bartlett Pear (use lemon juice to keep it from turning brown)
1 cup mixed dried fruit: golden raisins, dried cranberries, dried blueberries, dried sliced figs
Arrange all items on a platter. Cover and refrigerate until ready to use. We like to serve these with fat-free, salt-free crackers.
Dried Fruit Gift Platter
This is a healthier alternative to cookies and easier, too!
This is a fun platter to make, especially with our spiral dish! But you can use any dish and make a fun pattern with a selection of dried fruits.
1/2 cup golden raisins
1/2 cup dried blueberries
1/2 cup dried cranberries
1/2 cup halved dried figs (cutting them in half makes them much prettier)
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Art, holds a master’s degree in Food Business from the Culinary Institute of America, 2 art certificates from UC Berkeley Extension, and runs a food photography studio where her love is creating fun recipes.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.