MINTED PEARS
My grandmother would use food coloring to make red and green pears only at Christmastime, and I enjoy carrying on her tradition. When I prepare this for a salad, I fill the centers with fresh fruit, fruit cocktail or cottage cheese. As a dessert, there are more options...a dab of whipping cream with a cherry on top, a drizzle of chocolate on top of the whipped cream or a scoop of sherbet in a contrasting color. -Mary Selner, Green Bay, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2-3 servings.
Number Of Ingredients 6
Steps:
- Peel pears and cut in half lengthwise; remove cores. In a large skillet, bring sugar and water to a boil. Reduce heat; add food coloring and extract. Carefully place pears in syrup. Simmer, uncovered, for 5 minutes or until tender. , Place pears in a deep bowl; pour syrup over pears. Make sure pears are completely covered in the syrup to prevent browning. Refrigerate for at least 1 hour or until serving. Garnish with fresh mint.
Nutrition Facts : Calories 357 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 92g carbohydrate (82g sugars, Fiber 4g fiber), Protein 1g protein.
MINTED PEARS
Make and share this Minted Pears recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Peal pears and poach in water and lemon juice. Drain, reserving 1 cup of the liquid.
- Combine the liquid with sugar or honey and heat until sugar dissolves.
- Add mint and simmer 10 minutes. Pour hot liquid over pears. Cool.
Nutrition Facts : Calories 166.9, Fat 0.2, Sodium 2.1, Carbohydrate 43.8, Fiber 3.8, Sugar 36.4, Protein 0.6
PEAR AND MINT CHUTNEY
Provided by Food Network
Categories condiment
Time 10m
Yield About 1 cup (450 ml)
Number Of Ingredients 14
Steps:
- Place a skillet over medium-high heat and add the oil. When hot, add the onions and cook until very soft, about 3 minutes. Add the cardamom and fennel seeds and cook for 30 seconds. Set aside.
- Put the pears into a food processor along with the mint and onion mixture. Season with some salt, and then puree until it has a smooth but slightly chunky texture. Store in an airtight container in the refrigerator.
- Place a skillet over medium-high heat and add the oil. When hot, add the onions and cook until very soft, about 3 minutes. Add the cardamom and fennel seeds and cook for 30 seconds. Set aside.
- Put the pears into a food processor along with the mint and onion mixture. Season with some salt, and then puree until it has a smooth but slightly chunky texture. Store in an airtight container in the refrigerator.
MINTED PEAS
Make and share this Minted Peas recipe from Food.com.
Provided by Donna Matthews
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Sautee onions until tender.
- Combine all ingredients in microwave safe dish.
- Cover and microwave until peas are just hot, stirring as needed to cook evenly.
- Garnish with a twist of lemon and fresh mint leaves if desired.
SMASHED MINTED PEAS
Enjoy a fresher, seasonal version of mushy peas. If you prefer them very soft, you can purée them. They make an ideal side dish to homemade fish and chips
Provided by Barney Desmazery
Categories Side dish
Time 30m
Number Of Ingredients 5
Steps:
- Melt the butter in a small saucepan over a medium heat and sizzle the shallot for 5 mins until soft. Add the stock and peas, and bring to a simmer. Cook gently for 10 mins until the peas are soft.
- Roughly mash the pea mixture with a potato masher, or, if you prefer a smoother texture, purée with a hand blender. (It's best to leave some of the peas whole or roughly crushed for texture.) Season to taste and stir through the mint leaves just before serving.
Nutrition Facts : Calories 134 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
BROILED LAMB CHOPS WITH MINTED PEARS
This is an easy and quick dish made with canned pear halves. I copied from a co-worker about 13 years ago.
Provided by Oolala
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Season lamb chops and place on a boiler pan.
- Arrange pear halves, cut side up in an ovenproof dish; or can arrange around the lamb on the broiler pan if desired.
- Mix butter (or margarine), lemon juice and mint in a small bowl.
- Brush mixture over the pear halves, reserving mixture.
- Broil chops until done, turning lamb midway through cooking. Check on pears and can baste with the mixture again. Turn pears if you like.
- Meanwhile, heat the remaining lemon juice mixture and and serve with the broiled pears and lamb.
- If desired, fill pear halves with mint jelly.
Nutrition Facts : Calories 753, Fat 62.3, SaturatedFat 29.6, Cholesterol 171.1, Sodium 193.7, Carbohydrate 17.6, Fiber 3.1, Sugar 11, Protein 31.9
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MINTED PEARS | BETTER HOMES & GARDENS - BHG.COM
From bhg.com
5/5 (2)Total Time 1 hr 5 minsServings 7Calories 163 per serving
- In a small saucepan combine water and mint leaves; heat to boiling. Remove from heat and let stand for 5 minutes. Strain, discarding leaves.
- In a 4- to 6-quart Dutch oven or kettle combine water and sugar. Heat until sugar dissolves. Skim off top if necessary. Add the mint-flavored water. Keep hot, but do not boil.
- Wash, peel, halve and core pears. Place pears in ascorbic acid color-keeper solution. Drain pears; add to syrup. Boil, covered, for 5 minutes.
- Pack hot pears into hot, clean pint or quart canning jars, leaving 1/2-inch headspace. Cover with hot syrup, leaving 1/2-inch headspace. Remove air bubbles, wipe jar rims, and adjust lids. Process filled jars in a boiling-water canner for 20 minutes for pints and 25 minutes for quarts. Remove jars from canner; cool on racks.
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