CHILDREN’S RECIPE: Cinnamon and Vanilla Poached Pears
Ingredients:
4 Cinnamon Sticks
2 tbsp Honey or Sugar
½ tsp Vanilla Extract
1 qt Water
2 Bosc Pears, semi ripe; halved
Method of Preparation:
In a small saucepan bring water, honey, cinnamon and vanilla to a boil. Place pears in pan, cover and reduce to a simmer. After about 5 minutes or until pears become slightly soft remove from heat and allow pears to cool in liquid.
FAMILY RECIPE: Pear, Endive Salad with Goat Cheese, Walnuts and Balsamic Vinegar
Ingredients:
1 tbsp Dijon Mustard
1 tbsp Shallots, minced
3 tbsp Balsamic Vinegar
4 tbsp Olive Oil
3 heads Belgium Endive, sliced
2 Anjou Pears, sliced
1 tbsp Parsley, chopped
4 tbsp Walnuts, toasted
2 tbsp Goat Cheese, crumbled
Method of Preparation:
For dressing, whisk mustard, shallots and vinegar together. Slowly whisk in olive oil. In a separate bowl mix endive, pears and parsley. Add dressing and toss. Place dressed pears and endive on a plate. Garnish with goat cheese and walnuts.