Baked Bosc Pears on the Half Shell

Ingredients

3 Fresh Northwest Bosc Pears 
Choice of Fillings 
1/2 cup water 
1/2 cup packed brown sugar 
1 tablespoon butter or margarine 
1/2 teaspoon ground cinnamon

Directions

Halve and core pears; fill centers with desired filling. Combine remaining ingredients; bring to boil and pour over pears. Bake at 350 degrees F. for 45 minutes or until tender; baste frequently with syrup. 

Raisin Filling 
Combine 1/4 cup raisins and 2 tablespoons chopped nuts.

Date Filling
 Combine 1/3 cup snipped dates, 2 tablespoons chopped nuts and 1/2 teaspoon grated orange peel.

Mincemeat Filling
 Combine 1/2 cup prepared mincemeat with 1 tablespoon rum or brandy.

Gingered Pear Jam

Ginger and citrus enhance the flavor of this pear jam.

Ingredients

3 pounds fresh NW Bartlett pears 
1 orange 
1/2 lemon 
1/2 cup diced candied ginger 
1 package powdered (1-3/4 oz.) fruit pectin 
5 cups sugar

Directions

Core and finely dice pears to make 4 cups. Put orange and lemon through food chopper, or process coarsely. Combine pears, orange, lemon, candied ginger and fruit pectin. Bring to boil. Add sugar and bring back to full rolling boil. Boil 1 minute. Remove from heat and skim with metal spoon. Cool 5 minutes, skim again. Put in sterilized jars and seal. Process according to manufacturer's directions.

Herbed Cheese Spread for Northwest Bartletts

Ingredients

8 ounces feta cheese 
8 ounces cream cheese, softened 
1 tablespoon each minced parsley and green onion 
1/4 teaspoon ground savory 
Dash pepper 
1 small clove garlic, minced (optional) 
Minced parsley for garnish (optional) 
Fresh Northwest Bartlett Pears, cored and sliced

Directions

Finely crumble feta cheese in food processor until it resembles cornmeal. Add remaining ingredients, except parsley for garnish and the pears; process until smooth. Line a 3-cup bowl with plastic wrap; pack cheese into bowl and cover with plastic wrap. Refrigerate until firm. Invert cheese and spread onto serving plate; remove plastic wrap. Sprinkle with minced parsley. Serve with pear slices. 

Blender/Mixer Variation 
Crumble feta cheese in blender. Place feta cheese and remaining ingredients except parsley for garnish and pears in small mixer bowl. Add 2 to 4 tablespoons half-and-half. Mix on medium to high speed until fluffy and well-blended. Continue as above. 

Other Info

The weight yield remains about the same, but the volume increases by approximately 1/4 with the Blender/Mixer Variation. Spread is also fluffier.

Makes about 2 cups spread.

Pear Sauce

Ingredients

6 cups pared, cored and cubed NW Pears, any variety 
1/4 cup water 
2 tablespoons sugar 
1 teaspoon lemon juice

Directions

Microwave Method
Combine all ingredients in 2-quart microwave-safe measure or bowl. Cover and microwave on HIGH (100%) 6 minutes. Stir pear mixture; rotate dish one-quarter turn and microwave at HIGH 6 to 8 minutes longer or until tender. Puree in blender or food processor. 

Conventional Method
Increase water to 1/2 cup with ingredients above; bring to a boil. Cook over medium heat 10 to 15 minutes or until pears are tender. Puree in blender or food processor. 

Other Info

Preparation and cook time 20-35 minutes.

Bartlett Pear and Mango Salsa

Tender pears and ripe mangos make this salsa a taste from another place.

Ingredients

2 medium Bartlett pears, peeled, cored, and cut into small chunks
1/2 large mango, peeled and cut into 1/4-inch dice
1/3 cup yellow bell pepper, finely chopped
1/3 cup red bell pepper, finely chopped
1/4 cup red onion, finely chopped
1 small jalapeño pepper, seeded and minced
3 Tbs. fresh cilantro, chopped
3 Tbs. olive oil 
2 Tbs. fresh lime juice
1/4 tsp. salt

Directions

In a medium bowl, mix together the pears, mango, bell peppers, onion, jalapeño, cilantro, oil, lime juice, and salt. Cover and refrigerate for at least 30 minutes or up to 3 hours.

Other Info

Preparation Time: 20 minutes      Refrigeration Time:  30 minutes-3 hours

Serves: 6

1⁄2 Cup of Fruit and Vegetables per Serving

Nutrition Information per Serving:  calories: 72, total fat: 2.4g, saturated fat: 0.3g, % of calories from fat: 30%, % of calories from saturated fat: 4%, protein: 1g, carbohydrate: 14g, cholesterol: 0mg, dietary fiber: 2g, sodium: 99mg