Asian Pear orchard Subarashii Kudamono joined 69 News to show us some unique recipes including their specialty fruit.
Subarashii Kudamono Asian Pear & Blueberry Pie with Oats
1 nine inch pie shell
2 cups Subarashii Kudamono Hosui Asian Pears-cored, peeled and sliced
1 cup frozen blueberries
1 cup oatmeal
1/8 cup butter, softened
½ cup brown sugar, packed
¼ cup granulated sugar
1 Tablespoon ground cinnamon
1 Tablespoon all-purpose flour
1 teaspoon vanilla extract
pinch of nutmeg
pinch of cloves
2 oz. apple juice
Combine all ingredients in a bowl.
Heap into the pie shell, packing down, slightly.
Bake at 350° for 45 minutes. Allow to cool before cutting.
Subarashii Kudamono Asian Pear Chutney/Roast Turkey Glaze
8 ounces Subarashii Kudamono JunoSan Asian Pears, chopped
1 Tablespoon olive oil
2 Bay leaves
1 teaspoon ground cumin
½ teaspoon ground coriander
1 teaspoon chopped garlic
1 teaspoon ground black pepper
½ cup apple cider vinegar
3 cups water
1 Tablespoon curry powder
1 Tablespoon ground ginger
1 Tablespoon canned chipotle in adobo
1 teaspoon salt
In a pot, heat oil over low heat.
Add cumin, coriander, black pepper & bay leaves. Cook until slightly toasted.
Pull pan from the heat and add the chopped garlic. Stir in and return to heat.
Add the vinegar and water, place the pears and all other ingredients in pot (except salt).
Be sure the pears are covered by liquid and simmer for 2 hours.
Place the mixture in a food processor or blender and puree to desired texture.
Add salt to taste. (And more black pepper if desired.)
Subarashii Kudamono Asian Pear Latkes
(makes 6-8 pancakes)
1 ½ pounds LilySan Subarashii Kudamono Asian Pears, julienne
½ cup flour
¼ cup scallions, chopped
½ teaspoon salt
½ teaspoon white pepper
¼ teaspoon granulated garlic
Oil to fry
1. Combine all ingredients. Let stand for five minutes.
2. Heat oil in a frying pan.
3. Drop individual spoonfuls of mixture into frying pan.