Ingredients
1 box Pepperidge Farm Frozen Puff Pastry mini cups
1 jar Cinnamon Pear Jelly
1 5" wheel of Brie (skin can be removed if preferred)
¼ cup chopped walnuts (optional)
1 egg white

Preheat oven to 350°F.

Allow pastry to thaw, move dough to a lightly greased cookie sheet.

Bake until dough has raised and slightly golden in color.

Using a circle cookie cutter, cut out wheels of brie the same size as the puff pastry cups.

Place the brie in the dough. Brush the puff pastry with the egg white and place back into oven until golden brown and brie is slightly melted.

Remove from oven and place on a serving dish.

Spoon Cinnamon Pear Jelly on the top of the brie and sprinkle with walnuts.

Recipe Courtesy of A Perfect Pear®

Ingredients
1 cup all purpose flour
1/2 teaspoon salt
4 tbsp unsalted butter
1/2 cup water, ice cold

4 Bartlett pears
1 large egg
3 tablespoons sugar
1 1/2 cup heavy cream
Cinnamon Pear Jelly

Preheat the oven to 375 degrees F (190 degrees C).

Combine flour and salt in a bowl. Cut butter into flour and salt with your fingers. Add water to make a dough. Form into a ball with your hands.

Roll out the pastry evenly and line a pie dish or tart pan.

Prebake pie crust for 5 minutes. Remove from oven.

Whisk the egg and sugar together in a bowl. Add the heavy cream slowly. Whisk together. Pour the cream mixture into the crust. Bake for 20 minutes, just until slightly set.

Quarter and core the pears and cut into thin slices. Neatly arrange the pears on the filling.

Return to oven and bake for about 10 minutes, until pears are tender.

Slightly warm Cinnamon Pear Jelly and spoon over the top.

Recipe Courtesy of A Perfect Pear®

Drizzle over fresh Strawberries and serve with whipped cream.

A comforting side dish from days gone by.

Ingredients:

6 slices pancetta, chopped
2 tablespoons extra-virgin olive oil
1 small shallot, finely chopped
2 teaspoons sugar
2 tablespoons Pear Balsamic Vinegar
1 bunch, about 10 ounces flat-leaf spinach
Salt and pepper

Directions:

In a skillet over medium high heat and add the pancetta. Brown the pancetta bits, about 2 or 3 minutes, then transfer to paper towels to drain.

Reduce heat to medium.

Add oil and shallots to the pan and let the shallots sauté 2 minutes.

Add sugar and cook sugar with shallots 1 minute.

Add Pear Balsamic Vinegar to the pan, scraping up pan drippings.

Add spinach to the dressing and turn to wilt and coat it evenly in sweet vinaigrette.

Add crisp pancetta to the salad, toss and remove from heat.

Place salad on a platter for service.

Recipe Courtesy of A Perfect Pear®

Ingredients
Bread of your liking
Assortment of meats and cheeses
Assortment of vegetables
Roasted Pepper Pear Vinaigrette

Spread Roasted Pepper Pear Vinaigrette on bread.

Layer with meats, cheeses and vegetables.

Recipe Courtesy of A Perfect Pear®

Ingredients
3 lbs cleaned crab, fresh or canned
1 red bell pepper, diced
¾ cup diced scallions
1 egg
Salt and pepper
Panko crumbs
Flour
Oil for frying
Roasted Pepper Pear Vinaigrette

In two different bowls, put flour in one and panko crumbs in the other.

In a large bowl, mix crab meat, bell pepper, scallions, egg and salt and pepper.

In a large skillet over medium heat, heat oil, just enough to cover bottom of pan.

Form crab mixture into patties. Lightly dust with flour then with panko crumbs.

Place in heated oil and fry on each side for about 4-5 minutes until golden brown. Remove and drain on paper towel.

On a plate, cover the bottom with Roasted Pepper Pear Vinaigrette and place crab cake on top. Serve.

Recipe Courtesy of A Perfect Pear®

Ingredients
1 12oz bottle Roasted Pepper Pear Vinaigrette
1 lb pasta
Fresh ground black pepper
Shredded Parmesan Cheese
Fresh basil, thinly sliced

For a quick meal in minutes.

Cook pasta according to package instructions.

In a sauce pan heat Roasted Pepper Pear Vinaigrette until hot.

Pour over cooked pasta and gently blend until completely covered.

Season with freshly ground black pepper. Garnish with shredded Parmesan cheese, basil and serve immediately.

Serves 4

Recipe Courtesy of A Perfect Pear®

Dressing Ingredients
¾ cup Ginger Pear Salad Dressing
½ tsp salt
½ tsp coarse grind black pepper
¼ tsp crushed red peppers

Slaw Ingredients:
4 cups white or Napa Cabbage or a combination of both, finely shredded
2 cups red seedless grapes, cut in half
3 cups ripe Bartlett pears, peeled, cored and diced small
¼ cup chives or green onion, finely chopped
2 Tbsp pickled ginger, finely chopped (optional)

Combine slaw ingredients in medium bowl

Combine dressing ingredients in small bowl and mix well.

Add to dressing to slaw ingredients and toss well.

Serves 10 - 12

Recipe Courtesy of A Perfect Pear®

Ingredients
1 lb ground hamburger meat
½ cup Ginger Pear Marinade
Hamburger buns
Vegetables
Cheese (optional)

In a mixing bowl, add hamburger and ¼ cup Ginger Pear Marinade. Mix well. Form into patties and grill to your liking.

Spread Ginger Pear Marinade on hamburger buns. Top with vegetables, cheese and hamburger.

Recipe Courtesy of A Perfect Pear®

Ingredients
1 pound ground beef
½ pound ground pork
1 cup finely chopped onions
½ cup finely chopped red bell peppers
1 tablespoon minced garlic
¾ to 1 cup bread crumbs
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 cup Ginger Pear Marinade

They'll gather around the table for this meatloaf. Serve with scallion mashed potatoes and green beans.

Preheat oven to 350 degrees F.

In a mixing bowl, combine the beef, pork, onion, bell pepper, garlic, bread crumbs, salt, pepper and Ginger Pear Marinade, stir with a wooden spoon to blend thoroughly.

Divide the mixture into 2 pieces and shape into a 9 by 4-inch loaf pan.

Bake for 45 minutes.

Recipe Courtesy of A Perfect Pear®

Ingredients
2 boneless duck breasts (rinsed)
1 bottle Citrus Soy Marinade
¼ cup hoisin sauce (found in grocery with Asian products)
Green onions, sliced thinly
Flour Tortillas

Place duck breasts in ziploc plastic bag .

Pour in Citrus Soy Marinade and seal bag. Refrigerate up to 2 days turning occasionally.

Drain duck breasts well. Reserve marinade for brushing.

Place duck on grill over indirect medium heat for approximately 10 minutes per side occasionally brushing on reserved marinade.

Transfer duck to plate and let rest for 10 minutes.

Slice thin on an angle.

Arrange -
Spread Hoisin Sauce on tortilla, add duck slices and slivered green onions. Roll up and serve with salad.

Serves 4

Recipe Courtesy of A Perfect Pear®

Ingredients
1 whole trout, scaled, filleted and deboned
Citrus Soy Marinade
1 half each Red bell pepper and yellow bell pepper, sliced into strips
2 tbsp Fresh ginger, grated
Oil for frying

Marinate fish in Citrus Soy Marinade for at least 1 hour. Remove and pat dry.

Heat oil a frying pan over medium high heat. Add fish, fillet side down. Cook until meat starts to flake with a fork, about 6 minutes. At the same time add the bell pepper strips.

Remove both fish and bell pepper strips, and pat off excess oil.

Drain oil from hot pan and add ½ cup of Citrus Soy Marinade to pan, placing it back over the heat.

Add fish back to pan for another 3 minutes.

Remove and place on a plate. Garnish with cooked bell pepper strips.

  Recipe Courtesy of A Perfect Pear®

Ingredients
6 slices pancetta, chopped
2 tablespoons extra-virgin olive oil
1 small shallot, finely chopped
2 teaspoons sugar
2 tablespoons Pear Balsamic Vinegar
1 bunch, about 10 ounces flat-leaf spinach
Salt and pepper

In a skillet over medium high heat and add the pancetta. Brown the pancetta bits, about 2 or 3 minutes, then transfer to paper towels to drain.

Reduce heat to medium.

Add oil and shallots to the pan and let the shallots sauté 2 minutes.

Add sugar and cook sugar with shallots 1 minute.

Add Pear Balsamic Vinegar to the pan, scraping up pan drippings.

Add spinach to the dressing and turn to wilt and coat it evenly in sweet vinaigrette.

Add crisp pancetta to the salad, toss and remove from heat.

Place salad on a platter for service.

     Recipe Courtesy of A Perfect Pear®

Ingredients
3 bunches of broccoli crowns, washed
1 small can mandarin oranges, drained, cut in half
½ cup golden raisins
3 scallions, sliced on the bias
½ cup toasted pecans
½ lb bacon, chopped
¾ cup Champagne Pear Vinaigrette

A new and easy twist to the regular side salad.

Fry bacon in a small skillet until crispy. Remove and drain on paper towel.

Place pecans on a baking sheet and toast in a 350°F oven. Keeping a close watch so they do not burn, about 4-6 minutes. Remove from oven and put pecans on a plate. Once cooled enough to handle, roughly chop.

Cut broccoli into bite-size pieces and put in a bowl. Add mandarin oranges, golden raisins, scallions and pecans. Toss with Champagne Pear Vinaigrette and garnish with bacon.

     Recipe Courtesy of A Perfect Pear®