WILD PEAR RECIPES RECIPES

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PEAR-AND-CRANBERRY WILD RICE SALAD RECIPE | MYRECIPES



Pear-and-Cranberry Wild Rice Salad Recipe | MyRecipes image

Bosc pears have a slender neck, wide base, and reddish-yellow skin.

Provided by MyRecipes

Yield Makes 6 servings

Number Of Ingredients 10

1 (6-ounce) package long-grain and wild rice mix
½ cup sweetened dried cranberries
All Natural PAM Garlic Flavor Cooking and Seasoning Spray
½ cup sliced almonds
½ small red onion, chopped
1 shallot, chopped
1 tablespoon dried parsley flakes
½ teaspoon salt
¼ teaspoon pepper
1 Bosc pear, chopped

Steps:

  • Cook rice with dried cranberries according to package directions, omitting seasoning packet and butter. Reserve seasoning packet for another use.
  • Spray a small skillet with cooking spray; heat over medium-high heat. Add almonds, and sauté 3 to 5 minutes or until toasted. Remove from pan, and set aside. Wipe skillet clean with a paper towel.
  • Spray skillet with cooking spray; heat over medium-high heat. Add onion and shallot, and sauté 6 minutes or until tender.
  • Stir together rice mixture, onion, shallot, and next 3 ingredients in a large bowl, and stir well. Cover and chill 1 hour.
  • Stir in sliced almonds and pear just before serving.

PEAR PRESERVES RECIPE: HOW TO MAKE IT - TASTE OF HOME



Pear Preserves Recipe: How to Make It - Taste of Home image

In the fall we would go to our farm and pick pears and apples. Then we'd build a campfire and roast hot dogs. Later we'd all get together and make big batches of these tasty preserves. —Tammy Watkins, Greentop, Missouri

Provided by Taste of Home

Total Time 02 hours 10 minutes

Prep Time 02 hours 00 minutes

Cook Time 10 minutes

Yield 7 half-pints.

Number Of Ingredients 4

16 cups peeled, sliced fresh pears (about 16 medium)
4 cups sugar
2 cups water
3 tablespoons lemon juice

Steps:

  • In a stockpot, combine pears, sugar, water and lemon juice; bring to a boil. Cook, uncovered, 1-1/2 to 2 hours or until mixture reaches a thick, spreadable consistency. , Remove from heat. Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 79 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 1mg sodium, CarbohydrateContent 21g carbohydrate (18g sugars, FiberContent 1g fiber), ProteinContent 0 protein.

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