Minted Pears Recipes

Steps:

• Peal pears and poach in water and lemon juice. Drain, reserving 1 cup of the liquid.
• Combine the liquid with sugar or honey and heat until sugar dissolves.
• Add mint and simmer 10 minutes. Pour hot liquid over pears. Cool.

Steps:

• Mix the corn syrup, lemon juice, and mint together in a bowl.
• Peel the pears and cut the flesh into 1-inch pieces. Add to the mixture, and refrigerate until cold.
• Serve the pears in wine glasses with some of the syrup and mint.

Steps:

• Pour 2 cups water into a stainless steel saucepan. With a vegetable peeler, peel the surface of the lemon, removing long strips of peel. Cut the lemon in half and press it to extract the juice. You should have 2 to 3 tablespoons of lemon juice. Add the lemon peel and juice to the water with the sugar, and mix to combine.
• Peel the pears and cut them into quarters. Remove the cores and place the pear wedges in the saucepan. Add the ordinary tea bag and, if fresh mint is not available, the mint-flavored tea bag. Bring the mixture to a boil over high heat, cover, reduce the heat to low and cook gently for about 20 minutes, until the pear pieces are tender when pierced with the point of a knife or with a fork. Remove from the heat.
• Immediately add the dissolved cornstarch to the saucepan and stir it into the juices to thicken them slightly. Let the pears cool in the syrup.
• When ready to serve, remove the tea bag and discard. If using fresh mint, stir it gently into the syrup. Divide the pears among six plates, about 4 wedges per plate. Spoon some of the syrup over the pears and serve.

Steps:

• Season lamb chops and place on a boiler pan.
• Arrange pear halves, cut side up in an ovenproof dish; or can arrange around the lamb on the broiler pan if desired.
• Mix butter (or margarine), lemon juice and mint in a small bowl.
• Brush mixture over the pear halves, reserving mixture.
• Broil chops until done, turning lamb midway through cooking. Check on pears and can baste with the mixture again. Turn pears if you like.
• Meanwhile, heat the remaining lemon juice mixture and and serve with the broiled pears and lamb.
• If desired, fill pear halves with mint jelly.

Steps:

• In a large skillet, melt 1 tablespoon butter over medium-low heat. Add 2 thinly sliced scallions (below); cook, stirring occasionally, until tender, about 2 minutes.
• Add 3 packages (10 ounces each) thawed frozen peas, 3/4 teaspoon coarse salt, and 1/4 teaspoon ground pepper. Cook, stirring frequently, until peas are tender and heated through, about 5 minutes.
• Add 1/3 cup finely chopped fresh mint, 1 1/2 teaspoons grated lemon zest, and 2 tablespoons butter; swirl pan until butter is creamy, 1 minute more.

Steps:

• Melt the butter in a small saucepan over a medium heat and sizzle the shallot for 5 mins until soft. Add the stock and peas, and bring to a simmer. Cook gently for 10 mins until the peas are soft.
• Roughly mash the pea mixture with a potato masher, or, if you prefer a smoother texture, purée with a hand blender. (It's best to leave some of the peas whole or roughly crushed for texture.) Season to taste and stir through the mint leaves just before serving.