Probably not a combination you have thought of but it works well and is naturally a little sweet because of the pears and dried cranberries. I layered this dish starting with cabbage then onions then I sandwiched the pear slices and cranberries in the middle before adding another layer of onions and finishing with cabbage on the top. The addition of apple cider vinegar keeps the cabbage looking red and a little broth provides enough moisture for the mixture to braise in the oven either in a lidded dish or an ovenproof dish covered with aluminum foil. Goes well with pork.
Pre-heat oven to 350 degrees F
1 smallish red cabbage – sliced quite thinly
1 large onion – finely sliced and then the rings separated
2 tbsp. apple cider vinegar
1/2 cup of chicken/vegetable broth
2 pears – peeled, quartered and sliced
A good handful of dried cranberries
Place half the cabbage on the bottom of an ovenproof dish. Cover with half the onion.
Pour over 1 tbsp. of apple cider vinegar and 1/4 cup of broth.
Add a layer of pears and sprinkle with the cranberries.
Follow this with the rest of the onion, top with cabbage and pour over the remaining vinegar and broth.
Cover the dish and cook in oven for 45 minutes
Pear, Walnut, Apple, Fennel and Celery Salad (serves 4)
Remember the day when Waldorf Salad was frequently on the menu? It really had to be the only choice before I would eat it. Now I am older and wiser I kind of like the idea, but now it is not on the menu! So, here is my Waldorf Salad inspired salad. Has loads of goodness, crunch and the dressing is really good too (made with raw honey, Dijon mustard and Yuzu juice). Get my raw honey at Bee Unique here in West Palm Beach – http://www.worldsfinestrawhoney.com – they ship it too. Yuzu juice is available online in the US at https://shopping.miewllc.com/p-1-yuzu-juice.aspx and at Waitrose in the UK – a little goes a long way. Also Yuzu juice prevents apples and pears from going brown.
Cut up 1 pear, 1 apple, 1/2 bulb of fennel, 2 sticks of celery into small pieces.
Sprinkle over 2 tbsp. chopped walnuts
Toss with dressing made from 1 tbsp. honey, 2 tbsp. olive oil and 1/2 tsp. Yuzu juice
Pear, Prosciutto and Fennel Salad (serves 4)
This recipe is for my sister-in-law who has just picked 75 pears from her pear tree! Pears are nice in a salad (just make sure you serve it straight away else pears will go brown) and the fennel provides a contrasting crunch. The strips of prosciutto gives extra flavor and goes as well with pears as it does with melon (now there’s another idea!). Rather than lettuce I used arugula/rocket which adds a slightly peppery taste. I like this salad as an appetizer. Omit the prosciutto and it’s perfect for vegans/vegetarians.
1 large pear – sliced or diced
1 head of fennel or less if large
4 slices of prosciutto – sliced
Mix all ingredients together well and serve with a lemon vinaigrette.
Mushed Apples and Pears (serves 4)
Apples and pears go well together and this recipe can be either of two things or both – it is nice for breakfast as a compote and it goes well with pork instead of apple sauce. I very rarely use sugar and, if I have to, I try and use agave nectar/syrup. In this recipe I substituted organic apple juice for any sugar needed. I used Granny Smith apples as I couldn’t get cooking apples (the really tart ones which would need more of a sweetener). Next time I make this I will add in some plums and see what that tastes like.
2 x Granny Smith apples – peeled and cut into bite size pieces
3 x pears – peeled and cut into bite size pieces
2 tbsp. organic apple juice
Put the apple chunks and 1 tbsp. apple juice in a pan and cook, covered with a lid, for 5 minutes.
Then add pear chunks and 1 tbsp. apple juice and cook, covered with a lid, for another 5 minutes or so, until both apples and pears are soft.
Mash roughly with a potato masher or puree in food processor if you want a smoother texture.