Question, has anyone baked or cooked with those Asian Pears/apple pears?

A

angak

Well-known member
I have a Costco flat that needs to be used and I usually just eat them, but wondered if they were any good in baking? They are so juicy that baking might be a problem.

 
I tried a pear flan with them, Angie- too wet and not flavorful enough for my taste

I also chopped them up and used them in a salad and tried to expand a fruit salsa with them but didn't like the results much.

 
Ang, if you go to the old Gail's site

and search for Asian Pears, you will come up with some recipes that everyone posted for me to use with my cursed three Asian pear trees, I used to have.

 
That was my thought---too wet and not enough flavor. I guess I better get busy and just eat them.

 
Found some good ones, but some unfortunately some are COMN and I can't retrieve those.

Peanut Noodles with Chicken and Pears
Shar

1 pound spaghetti
1 cup smooth peanut butter
1 cup water, at room temperature
1/4 cup white vinegar
1 tablespoon sesame oil
2 teaspoons kosher salt
1/2 precooked roasted chicken, shredded (2
cups)
1 Asian pear or Bosc pear, peeled and
thinly sliced
5 scallions, trimmed and thinly sliced
1/3 cup roasted peanuts, roughly chopped
3 small red serrano chilies, thinly sliced
(optional)

Cook the spaghetti al dente according to
the package instructions.
Drain, rinse with cold water, then drain
again. Combine the peanut butter, water,
vinegar, oil and salt to make a smooth
sauce. Toss the noodles with the peanut
sauce. Arrange on a platter and top with
the chicken, pear, scallions, peanuts and
chilies (if using).
To make ahead: Mix the sauce and cook the
spaghetti up to 1 day beforehand.
Refrigerate separately.
Bring the sauce to room temperature before
mixing with the pasta.
Makes 8 servings.
From Real Simple, August 2003

* Exported from MasterCook *

Asian Pear Vinegar

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Vinegars And Oils

Amount Measure Ingredient --
Preparation Method

9 cups white vinegar
3/8 cup good honey
3 quarts chopped fruit (no
need to peel.)

Combine in a pot on the stove and bring to a
boil. Cook for about 10 minutes then turn
the burner off and bring to room temp.
Strain and bottle. Let sit for at least a
week before using. I always make 2 gallons
or more at a time. This would be good with
regular pears, we have an Asian pear tree,
so I am always trying to use up the excess
fruit. Dawn SD/rvb

 
Ang, I did not know blueberries could be frozen...

this is good news as I waste often. My only question is if they thaw nicely to sprinkle on various dishes, or if (like bell peppers) they become soggy?

 
They do freeze beautifully, but do get a bit soggy when thawed. I use them in baking and in yogurt

and when baking, I mix them in when still frozen.

 
Oh, and I forgot, one of the fellas here adds the pears to his potato salad and it is quite nice.

 
Where? I know you mean DawnMO, but I don't see the post. Sounds interesting! Please link or

tell me the post number. Thanks!

 
It's in my post right below where I said I would surf Kitchen Seek. Below the Peanut noodles

It was Dawn san diego. Maybe DawnMO now.

 
Oh, thanks! I should've opened up all of the posts first. I love the sound of the sweet and

sour - thanks everyone.

 
I did make some blueberry jam with the addition of the pears. Very nice

I cooked the pears until mushy, then added them to the blueberries and made a lower sugar jam. The pears completely disappeared, but the flavor is very nice and fresh and the lemon I squeezed over them, and then added a teaspoon of zest, is quite nice too.

 
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