|The Great Book of Pears|
|by Barbara Jeanne Flores|
Anecdotes, recipes, history and growing tips for common and gourmet pears from throughout the world.
1 - 10 of 49 for pear pineapple sauce
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Soak mushrooms in ... water, juice, soy sauce, cornstarch, ginger, ... mushrooms, peppers, and pears until crisp-tender; remove. ... almonds; serve over rice.
Drain fruit. Use ... and curry. Pour sauce on top of fruit. Bake at 350 degrees about 39 minutes until bubbly. Delicious served with turkey, ham or barbecue.
SAUCE: Place all ... 350 degrees. Baste the fish with the juices for flavor and to keep the fish from drying out. Cooking time will depend on size of fish.
Add all fruit juices; bring to full boil. Pour over fruit and stir. Save all juices, but orange. If going to set all night, save bananas until ...
Drain fruit and ... Mix and pour sauce over fruit, cover ... until bubbling. Yield: 14 servings. *Use a little juice from all fruits to make 1 1/2 cups.
Drain fruit. Arrange in large baking dish as desired. Cook until thick. Pour over fruit and let marinate in the refrigerator overnight, covered. Bake ...
Heat sauce ingredients together until ... fruit. Bake 1 hour at 300 degrees. This is a great side dish or for a brunch. It takes about 45 minutes to reheat.
Drain fruit. Place fruit and almonds in layers in a shallow baking dish. Set aside. Combine brown sugar, curry and butter. Pour over fruit. ...
Soak mushrooms in ... Discard stems. For sauce, combine cold ... mushrooms, peppers, and pears until crisp-tender; remove. ... Serve over rice. Serves 4.
Put fruit in a buttered dish, 9 x 9 inch or larger. Melt. Pour sauce over fruit. Bake at 350 degrees for 1/2 hour (can be made a day ahead).
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