Food and Recipes

Sunrise Chef: Subarashii Kudamono

Sunrise Chef: Subarashii Kudamono

ALLENTOWN, Pa. - Tom Sacks, general manager of Subarashii Kudamono in Coopersburg, was in the WFMZ studio Friday cooking with gourmet Asian pears.

Information about the Asian pear and more recipes are available on the company's website.

Asian Pear Caprese Salad

Fresh sliced chilled tomatoes, halved and sliced
Fresh sliced chilled Subarashii Kudamono sweet Asian pears, halved and sliced with the skin on
Arrange with pear slices on top (half moon) of tomatoes
Lightly drizzle with aged Asian pear wine vinegar (aged 5 years)

Grilled Asian Pear BBQ Salsa with Chicken

In a bowl mix the following:
1 jar pear spread
5 tablespoons plain Subarashii Kudamono Asian pear wine vinegar, let sit.
Dice 1 whole large Subarashii Kudamono Asian pear with the skin on, preferably a yellow variety
Mix into the spread and vinegar mixture, let sit
Half 2 skinless chicken breasts, let all 4 pieces marinade in the mixture for several hours or overnight
Grill the chicken on the bbq, several minutes per side
Serve with a slice of Asian pear as garnish

Greek Broasted Subarashii Kudamono Asian Pear

Halve a good sized Subarashii Kudamono Asian pear (sweeter variety), skin it and cut out the core; prepare 1 half per dinner guest
Grill each Asian pear half face down, flipping the pear so it browns a bit both sides and gets roasted evenly
Remove from the grill when the pear flesh softens a bit, but is still crunchy
Arrange the halves face up on a plate
Fill the core with plain, locally made Greek yogurt
Drizzle with Subarashii Kudamono Asian pear blossom honey
Garnish with a leaf of spearmint and serve warm


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