Pear And Grape Juice Recipes

Steps:

• If pears are fresh, they should be very ripe (dip in lemon juice immediately to prevent darkening).
• If pears are canned, drain well.
• Cut grapes in half, removing the seeds if necessary.
• Mix the cream cheese with the cream or mayonnaise.
• Place the pear, cut side down, on a plate.
• Cover the pear with the cream cheese mixture.
• Cover the surface of the pear with the grapes, placing the cut side down.
• Place a grape leaf on each salad plate.
• Place on pear decorated with grapes on each grape leaf, cut side down.
• The finished pear should resemble a bunch of grapes.
• Top with a dollop of mayonnaise if desired.

Steps:

• Juice together pears and grapes.
• Add water, taste and add more water until desired sweetness is obtained.

Steps:

• For the pear vinaigrette: Heat the pear juice on stovetop over medium heat to reduce to 1/4 of its original amount, for 40 minutes, until caramelized. Set aside and let cool.
• In a bowl, mix the reduced pear juice, cider vinegar, maple syrup, and Dijon mustard. Slowly add the canola oil whisking constantly. Season the vinaigrette with salt, and pepper, to taste. Add a little more pear juice or water if the vinaigrette is too thick. Set aside.
• For the salad:
• In a pan, add the olive oil and toast the pine nuts on medium-high heat. Keep an eye on them because they tend to burn fast.
• Place the endives and grapes in a bowl, add the vinaigrette and mix well. Transfer the salad mixture in the serving bowls and garnish with pears, pine nuts and cheese.

Steps:

• In a molcajete or food processor, grind onion, chiles, and salt into a rough paste. Gradually add the avocado, coarsely mashing it (you'll want it to be chunky). Stir in the lime juice. Fold in the pear, grapes, and 1/2 cup of the pomegranate seeds. Sprinkle remaining 1/4 cup pomegranate seeds over the guacamole and serve.