SOFT, BRUISED PEARS

The following two recipes are a great way to rescue the over-ripe pears on your counter and in your fruit drawer. Peel, cut and purée only the bruise-free pieces in a food processor. Try a tablespoon in your recipe; then see if you need more.

Level 1
Puréed Soft Pears blended into Gorgonzola
and White Wine Vinegar Salad Dressing

Level 1
Sliced Soft Pears blended into Hot Oatmeal or Farina

Level 2
Pinky Pear Sundae with Raspberry Sauce
Serves 4-6

2 10 oz. pkgs. frozen, sweetened raspberries
3 peeled, cored, and finely cubed past peak pears
Vanilla ice cream (1 scoop per serving)
Garnish: mint or oregano sprig, orange slice, or edible flower (optional)

Suggested dinnerware: wide martini or margarita glasses, or any elegant shallow saucers

Raspberry Sauce: See mk restaurant’s Raspberry Sauce

1. Allow frozen raspberries stand at room temperature for 15 minutes until they slip out of container easily. (To speed up the process, float the container in bowl of warm water.)
   
2. Put raspberries in a shallow, uncoated skillet or saucepan and cook on high. Bringing to a boil, lower heat to simmer. Continue cooking until reduced by approximately half. Pour mixture through a sieve, cheesecloth, or strainer to separate juice from seeds. Press remaining pulp with the back of a spoon to extract juice.

To complete the dessert:

--------------------------------------------------------------------------------------------------------------------------
Cooking Tip: If only unsweetened frozen raspberries are available (typically sold in bags),
add 1/3 cup sugar and 1 cup water to sweeten. Stir raspberry mixture over high heat, and
continue stirring until sugar is completely dissolved.
--------------------------------------------------------------------------------------------------------------------------