Chef Heather deTurck of Subarashii Kudamono joined 69 News at Sunrise to tempt our taste buds with all things Asian pear. Subarashii Kudamono is a fruit producer, located in Coopersburg, that specializes in Asian Pears.

Here are the recipes Chef Heather prepared on our morning show:

Cornish Game Hen with Subarashii Kudamono Asian Pear Stuffing

Ingredients

1/2 cup Asian Pear Wine, 2 tablespoons olive oil, 3 cloves garlic, peeled and crushed ground black pepper to taste, 2 large Cornish game hens cut into half (2.5 lbs each), 2 tablespoons butter

Stuffing:

1 loaf of multi grain or sourdough bread cut into cubes (approx 3 cups), 4 large eggs, 1 cup milk, 2 tablespoons of dried onion, 1 cup fresh Subarashii Kudamono Asian Pears (JunoSan variety), 1/2 cup shredded carrots, 1/4 cup almonds, 1 teaspoon celery salt (or celery seed grated), Salt & pepper to taste ** Mix all ingredients into a bowl, adding the milk last; set aside.

Directions

1. Preheat oven to 350 degrees F

2. In a large bowl, mix wine, garlic, and pepper. Place Cornish game hens in the mixture, and marinate 10 minutes.

3. On medium-high heat preheat oven safe skillet.

4. Add butter and oil to skillet. After melting fat, add Cornish hens, brown both sides.

5. Remove skillet from heat, add stuffing around hens Cover dish, and bake 35 minutes in the preheated oven.

6. Remove cover from skillet. Increase oven temperature to 350 degrees F, continue baking 55 to 60 minutes (approx 20? per pound), or until exterior of the hens and stuffing are lightly browned and crisp, the interior of the hens are no longer pink, and juices run clear. Let hens rest for five minutes before serving.

Subarashii Kudamono Asian Pear Wedge Salad with Balsamic Honey Reduction Ingredients

For the salad:

2 medium-large (2 1/2 in. diameter) Subarashii Kudamono Asian Pear (Niitaka variety) cubed or cut into wedges, 1 head of Ice Berg Lettuce cut into 4 wedges, 1/2 cup walnuts, 1/2 of a 4-oz. log of goat cheese, crumbled (roughly 4 tbsp) (note: if no goat cheese, then a white or creamy blue cheese)

For the reduction:

1/4 cup honey, pinch each of salt and pepper, 1/2 cup balsamic vinegar

Directions to assemble the salad:

First, get your balsamic honey reduction going. Place dressing ingredients in a small saucepan and bring to a boil over HIGH HEAT. Soft Boil (at 240 degrees) until the ingredients have reduced to a syrupy consistency (like maple syrup consistency) for about 5 minutes (this should yield about 2 tbsp.) Turn off heat and set aside until your salads are ready.

Divide the 4 wedges of lettuce among four plates.

Top your greens with the Asian Pears, crumbled goat cheese, and walnuts.

Finally, drizzle your balsamic reduction over the tops of the salads.

The Kudamono Cup Cake