Pear And Cashew Slice Recipes

Steps:

• In a large, dry skillet over medium-high heat, toast cashews until golden brown, about 5 minutes. Remove cashews to a dish to cool slightly.
• Return skillet to medium-high heat, cook bacon strips until crisp on both sides, about 7 minutes. Remove bacon with a slotted spoon, and soak up grease with a paper towel. Coarsely chop bacon, and set aside.
• In a medium bowl, stir together butter, rosemary, curry powder, brown sugar, salt, cayenne pepper, and toasted cashews. Set aside.
• In a small bowl, stir together white wine vinegar, mustard, and honey. Slowly whisk in olive oil, and sprinkle with salt and pepper to taste.
• In a large salad bowl, toss dressing with greens, pear slices, grapes, and bacon, and sprinkle with nut mixture.

Steps:

• In a large salad bowl, combine the romaine, cheese, cashews, pear and cranberries. In a small bowl, whisk the vinaigrette ingredients. Drizzle over salad and toss to coat.

Steps:

• Place the pears, cashews, flour and brown sugar in a bowl and mix together.
• Place the margarine and golden syrup in a small saucepan and stir over low heat until melted.
• Gently stir golden syrup mixture and egg into the pear mixture.
• Pour the mixture into a lightly greased 20cm square tin and bake for 35-40 minutes at 180°C, or until golden and cooked through. Leave to cool in the tin before slicing.