My fruity pear pot recipe is loosely based off of an “Oriental Pears” recipe I found in the rocking early 80’s cookbook, Great Meals in Minutes – Pasta Menus. We have a whole set of these gems and while the 80’s food styling is clearly out of control I’ve found some great recipes including this one and a creamy yogurt pesto that I’ll be sharing with you soon!
Fruity Pear Pots. You will need: one firm pear, 1/4 cup fresh or frozen berries (roughly), one teaspoon complimentary liquor, & 2 toothpicks (per serving)
– cut the top off each pear an inch below the stem, keeping the stem on, set aside – core out each pear (I used a strawberry huller but a melon baller or sturdy teaspoon would work too,) try not to cut/pierce through the bottom of the pear
– fill each pear with berries (we used Wyman’s frozen mixed berries) and top with one teaspoon of liquor (we had amaretto and it came out deliciously but I bet a blackberry cordial or brandy would be delicious as well)
– put the pears in a glass baking dish (I used pyrex Tupperware) and place them on a rack (I used my steaming basket) above an inch and a half of boiling water in a covered pot for 10 – 12 minutes or until tender.*
*for softer, moister pears add a cup of water to the glass baking dish before placing in the covered pot
– carefully remove the pear from pot (the pears will be extremely hot) and enjoy as is or add a dollop of vanilla ice cream or Greek yogurt with chopped walnuts for a fresh and light dessert that’s sure to leave the palette pleased.
what recipes have you been testing out lately?
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