|
Recipes .....
Combine
ripe pears with wine and a selection of cheese to
create elegant appetizers, desserts and cheese platters. Try these
suggestions or experiment and develop your own combinations by trying
different pears with different cheeses.
Try
these for an entrée:
Packhams pear + Goats cheese + Sauvignon Blanc
= The pears sweet lightly coarse texture follows the rich creamy flavour to
form a mild taste. The wine completes the snack with a freshness, almost
cleaning the mouth for your next bite.
Forelle pears(slightly ripen) + ripe Brie cheese + Chardonney
= The sweet pear embraces the ripe brie in combining two different
flavours. This rustic wine compliments the forelle pears delicate taste.
Beurre Bosc pear + Blue cheese + Cabernet Sauvignon
= The nutty flavour of a Bosc pear, along side the strong Blue cheese taste
extraordinary. The Cabernet is perfect as it is in contrast with the strong
flavour of the cheese but compliments the sturdier Bosc pear.
Fruit Pavlova
6 Ready
made Pavlova nests
375ml Cream
1 teaspoon Vanilla Essence
250g Chocolate
Fresh fruit of your choice:
100g
Strawberries
2 Mangos
2 Nectarines
1 Papaya
4 Kiwi Fruit
2 Bananas
2 Peaches
3 Granadillas
Place the pavlova nests
on a serving plate. Whip the cream until stiff. Add the vanilla essence.
Peel and stone the fruit in a mixing bowl and mix lightly. Spoon the cream
into each nest and place the fresh fruit on top of the cream. Melt some
chocolate and drizzle over the fruit.
Honey
Mustard Salad
1
packet Salad leaves(rocket)
2 ripe nectarines
2 ripe melons
125g feta cheese
few slices Parma ham
Honey and Mustard salad dressing
Arrange
the salad leaves on a serving plate. Place Nectarine and Melon slices on
the salad leaves. Add the cheese and arrange a few slices of Parma ham on
each plate. Drizzle with the dressing and serve.
Phyllo Dessert Peach Cups
6 Phyllo
sheets
50 ml Melted butter
Filling
½ cup
Thick cream
80 ml Icing sugar
1 cup Full cream Greek Yoghurt
1 teaspoon Vanilla Essence
6 ripe Dessert peaches( peeled and cut into thin slices)
Preheat
the oven to 180°C. Lightly spray a muffin tin with non-stick spray. Fold
the phyllo sheets in halve. Cut along the fold lines. Place the phyllo
sheet on top of each other. Fold the sheets in quarters and cut along the
lines. Take 1 square at a time and lightly brush with melted butter and
place them in the muffin cups. Each muffin cup should have at least three
squares on top of each other- to obtain a star effect. Bake phyllo for
10-15 minutes or until crisp and dry. Cool the cups and store them in a dry
place. Whip the cream until stiff and add the icing sugar. Carefully fold
in the vanilla essence and yoghurt (do not over mix). Chill the dessert
cream. Slice the peaches into thin slices. Use a serving plate and place
the phyllo cups on the plate. Place a few peach slices in the bottom of each
cup. Spoon the yoghurt cream mixture over and add a few thin nectarines
slices. Dust with icing sugar and decorate with a nectarine slices. Serve
immediately.
Nectarines on grilled Bagels
3
Nectarines
3 tablespoons Syrup
3 Bagels
plain cream cheese( to butter the bagel)
3 teaspoons cinnamon
Pre-heat
the oven to 180°C. Place the nectarine quarters on a baking tray. Sprinkle
each nectarine with sugar and roast for 15 minutes. Turn the grill on and
grill for a few minutes. Remove and set aside.
Heat a grilling pan until
very hot. Place the bagels in the pan and press down with an egg lifter.
Turn the bagel around and grill on the other side. Spread the bagel with the
cream cheese and place the nectarine quarters on top. Sprinkle lightly with
cinnamon and serve. |
