Recipes on this page:

Ryan’s Asian Pear Tea     Erica’s Asian Pear Butter Cookies     Asian Pear Clafoutis     Asian Pear Chutney     Asian Pears with Ginger-Maple Syrup     Kiwi and Asian Pear in Lemon Sauce     Fresh Ginger Fruit Salad     Asian Pear Pecan Cookies     Asian Pear Dessert Pizza     Asian Pear Margaritas     Asian Pear Buckle     Chocolate Cake with Asian Pear Butter    All About Asian Pears and Five Ways to Use Them     Poached Asian Pears     Pear and Ginger Muffins    

Recipes from around the web:

Asian Pear and Ginger Sparkler    Grilled Bleu Cheese and Asian Pear Sandwich

Ryan’s Asian Pear Tea (return to top)
-Ryan M.

• 12 asian pears
• 4 cups of water
• 2 inches of fresh ginger

Bring 4 cups of water to a boil in a large pot.  Using a cheese grater, grind the pears into a large bowl (skin, seeds and all).  Slice 2 inches of fresh ginger into coins (no need to peel skin).  Add the pear pulp, juice and ginger to your water, reduce heat and simmer for about 20 minutes.  Using a collander or a cheese cloth, strain mixture into a bowl or serving container.  It’s great hot or cold and you can add sugar for additional sweetness if you like.
Vary recipe ingredients as you desire, but this is a great starting point.  Enjoy!

Erica’s Asian Pear Butter Cookies (return to top)
-Erica Q.

• ¾ c. unsalted butter, softened
• 1 c. sugar
• 1 egg, beaten
• ¼ c. Asian pear butter
• 2 c. all-purpose flour
• 2 t. baking soda
• ½ t. salt
• 1 t. ground cinnamon
• ½ t. ground cloves
• ½ t. ground ginger
• Additional sugar

Preheat oven to 350
In medium bowl, cream together the butter and sugar. Add egg and mix until smooth, then stir in the Asian pear butter. In a separate bowl combine the flour, baking soda, salt, cinnamon, cloves, and ginger. Blend the dry mixture into the Asian pear butter mixture.
For thin, crisp cookies, drop by teaspoonful onto ungreased cookie sheets. Sprinkle with sugar. Bake for 8-10 minutes, or until edges look browned and dry. Cool on wire racks.
For thicker, soft cookies, chill batter for at least one hour, then roll teaspoonfuls into balls. Cover with sugar and bake on ungreased cookie sheets for 10 minutes, or until tops are cracked.
Makes 3 dozen cookies.

Asian Pear Clafoutis (return to top)
-Sandra

• 3 Asian pears
• 4 eggs
• 2/3 cup sugar
• 1/2 cup flour
• 3 Tb butter
• 1 cup milk
• vanilla

Beat eggs
Add sugar and mix
Add flour, mix
Melt half the butter and add to mixture
Add milk & a little vanilla
Line a baking dish with sliced pears; pour batter over pears; dot with rest of butter and bake 45-60 minutes @350.
If you like, you can marinate the pears beforehand in some rum. Then use the liquid from the marinated pears as part of the cup of milk.
You can of course substitute sliced apples or peaches when in season.

Asian Pear Chutney (return to top)

• 10 med. size Asian pears, peeled
• 1 c. pear juice
• 3/4 c. sugar
• 1 c. water
• 1/4 c. rice vinegar, or other mild vinegar
• 1/2 lg. orange
• 1 lemon
• 1 c. golden raisins
• 2 tbsp. chopped candied ginger
• 1/8 tsp. ground ginger
• 1/4 tsp. allspice
• Salt and pepper to taste (optional)
• 1 1/2 c. light brown sugar, not packed

Set aside all but one peeled pear. Mix sugar and water and bring to a boil. Lower heat. Cut pear into chunks (discard core), add to syrup. Cook until pear softens and flavors syrup. Remove from heat and mash fruit. Add vinegar.
While syrup is cooking, core pears and chop coarsely, or dice. Use food processor to finely chop lemon and orange, including peels. Coarsely chop raisins, and cut ginger into small pieces.
To finished pear syrup, add diced pears and chopped citrus, raisins and ginger Mix in spices and brown sugar. Cook over moderately low heat, stirring until sugar is dissolved. Bring to a boil, then simmer, stirring occasionally for 1 hour, or until it is thick and a small spoonful holds its shape on a saucer. Makes about 6 cups; keeps refrigerated 1 week. May be preserved using a hot water bath method.

Asian Pears with Ginger-Maple Syrup (return to top)
(6 Servings)

• 1/4 c. Water
• 1 T. Matchstick size pieces peeled fresh ginger
• 1 c. Pure maple syrup
• 2 T. Whiskey or brandy
• 1 tsp. Fresh lemon juice
• 1 tsp Grated lemon peel
• 1/2 tsp Ground nutmeg
• 4 chilled Asian pears
• 2 T. Finely chopped crystallized ginger
• 1 T. Finely chopped fresh mint leaves

Combine 1/4 cup water and fresh ginger in heavy medium saucepan. Cover; simmer until ginger is tender, about 5 minutes. Stir in syrup, whiskey, lemon juice, lemon peel and nutmeg. Simmer 10 minutes to blend flavors, stirring occasionally.
(Can be made 2 days ahead. Cover; chill. Bring to simmer before continuing).
Slice pears into rounds. Overlap rounds on each plate. Drizzle sauce over.
Top with crystallized ginger and mint.

Kiwi and Asian Pear in Lemon Sauce (return to top)
(a delicious, colorful, and refreshing cool dish)
Lemon Sauce:

• Finely-grated fresh peel of one small lemon
• ¼ cup fresh lemon juice
• 2 T. sugar
• ¼ t. salt
• ½ t. sesame oil

-whisk all these together in a serving bowl and set aside
The Fruit:

• 2 kiwifruit, peeled, sliced, and cut into thin strips
• 1 Asian pear, sliced and cut into thin strips
• ½ red bell pepper, cut into thin strips
• ½ cucumber, halved, seeded, and cut into thin strips
• 1 T. lightly roasted black sesame seeds

Add the fruit to the bowl of lemon sauce, toss, cover, and chill for about an hour

Fresh Ginger Fruit Salad (return to top)

• 1 T. minced ginger
• Juice of 1 orange
• Juice of 1 lime
• 1 large mango, peeled and diced
• 1 small pineapple, peeled and diced
• 2 large Asian pears, diced
• 1 pint raspberries

In a large bowl, mix ginger with juices
Toss lightly with fruit and chill for 2 hours

Asian Pear Pecan Cookies (return to top)
(Makes about 24 -30 soft cookies)

• 2-3 Asian pears peeled, cored and sliced
• ½ cup sugar
• ½ cup canola oil
• 1 cup all purpose flour
• 1 cup finely ground pecans
• 1 cup rolled oats
• ½ teaspoon ground cinnamon
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• pinch of salt

Place the Asian pears in a blender and puree to make 1¼ cup of pear puree. Pour into a Pyrex measuring cup and microwave for 2-3 minutes. Let the mixture cool for about 5 minutes.
Preheat your oven to 375 F.
Grease two large cookie sheets.
Place your pecans in the blender and chop until the nuts are flour texture.
Add all dry ingredients to your mixer and mix about 30 seconds.
Add the oil and Asian pear puree’. Mix well on high speed 2- 3 minutes.
Using a tablespoon, place spoonfuls of the mixture onto the prepared cookie sheets 2 -3 inches apart.
Place the cookie sheets in the oven for approx 25 minutes or until the edges turn dark brown.
Remove the cookie sheet and let cool for about 10 minutes.
Transfer the cookies to a flat plate until the cookies are at room temperature. Enjoy!

Pear Dessert Pizza (return to top)
(“1,001 Low Fat Vegetarian Recipes”)

• Basic pizza dough (see recipe below)
• ¼ cup plus 2 T. sugar, divided
• Butter-flavored vegetable cooking spray
• 2 T. honey
• 2 large Asian pears, cored and sliced
• ½ t. ground cinnamon
• ¼ cup (1 oz.) crumble bleu cheese
• 2 T. raisins
• 2-4 tablespoons coarsely chopped walnuts

Spray 12in. Pizza pan wit cooking spray; spread dough on pan, making rim around edge.
Drizzle dough with honey.
Arrange pears on dough, spray with cooking spray and sprinkle with remaining 1/4c. Sugar and cinnamon
Sprinkle bleu cheese, raisins, and walnuts over pears.
Bake pizza at 425 degrees until crust is browned, 15 to 20 minutes

Basic Pizza Crust:

• 1 ¼ c. all-purpose flour, divided
• 1 package fast-rising yeast
• 2T. plus ½ t. sugar
• 1/3 teaspoon salt
• ½ cup very hot water (120 degrees)

Combine ¾ c. flour, yeast, sugar, and salt in medium bowl; add hot water, stirring until smooth. Mix in enough of remaining ½ c. flour to make a soft dough.
Knead dough on floured surface until smooth and elastic, 3 to 5 minutes. Cover dough with bowl; let stand 15 minutes before using.

Asian Pear Margaritas (return to top)
-Katie from Philly
For each serving:

• 2 oz. gold tequila
• 1.5 oz. frozen Minute Maid Limeade concentrate
• 3 oz. North Star Orchard Asian Pear Cider
• 1 oz. Triple Sec or Gran Gala or Grand Marnier
• Lots of ice cubes

Whirl ingredients in blender and serve, garnished with a wedge of lime. Very refreshing!

Asian Pear Buckle (return to top)
Created by Lori L.
Base: 4-6 slices of bread, crusts removed (prefer raisin bread)
Asian Pear Mixture:

• 1/3 c. milk or cream
• 3 T. honey*
• 3 c. Asian Pears, peeled and sliced 1/8” thick

Topping:

• 8 oz. Softened cream cheese (regular, not light)
• ½ c. honey*
• ¼ c. cream (heavy, light, or half & half)

*Flavored honeys (except for Buckwheat) are great.
Spray 8X8 pan with nonstick cooking spray. Preheat oven to 350
Fit bread into base of pan one layer thick…piecing if necessary. Don’t use strong breads such as rye or pumpernickel. My favorite bread for this is Atlanta Bread’s Raisin…sliced thick.
In food processor, combine cream cheese, cream and honey. Process until smooth (light cream cheese is too thin/soft).
Mix 1/3 c. milk with 3 T. honey until combined. Toss in pears
Layer pear mixture over bread. Spread cream cheese mixture on top as evenly as possible. (No divots or valleys if possible).
Bake at 350 for 20-35 minutes. Broil until topping turns golden (3-7 min.) Idea is to pop in oven while eating dinner…then broil right before serving).

Chocolate Cake with Asian Pear Butter (return to top)
Cake:

• 3 scant cups all purpose flour
• 2 tsps. baking soda
• 1 ½ tsps. salt
• 2 cups Florida Crystals/sugar
• 1 cup Dutch process cocoa
• 1 cup warm coffee
• 1 1/3 cups warm water
• 1/2 cup apple butter/Asian pear butter
• 2 tbsp vinegar
• 2 tsp vanilla
• 1 ¼ cup canola oil
• Vegan margarine

Frosting:

• 1/4 lb. semi-sweet chocolate chips
• 1/2 cup soymilk or milk

Preheat oven to 350 F
Mix dry ingredients in a large bowl. Stir in the wet ingredients and mix until the batter is free of lumps. Grease a bundt pan with vegan margarine. Bake at 350 for approximately one hour or until the batter springs back when lightly touched. Cool for about 15 minutes before inverting pan onto a plate or cake stand.
Melt ¼ pound semi-sweet chocolate chips in ½ cup soymilk. Beat the mixture until smooth and pourable. When the cake has cooled completely, pour the icing over the top and allow it to drip down the sides of the cake.