Chef Terry  Wilson and the crew from asian pear orchard Subarashii Kudamono joined 69 News at Sunrise with some tasty recipes based around the orchard's fruit.

Subarashii Kudamono Nashi Mitopai
(Asian Pear & Meat Pie Appetizer)

Ingredients:

Prepared pie dough
1 ½ Tbsp. Olive Oil
1 ½ c. fresh Subarashii Kudamono JunoSan Asian Pears, small diced
1 ½ c. sliced mushrooms
2 c. Cooked chicken, diced
1 ½ c. Chicken Stock
1 Tbsp. Fresh Parsley, chopped
Salt and Pepper, to taste
Slurry, See note below.

Directions:

• Preheat oven to 350 F.
• Place a medium size sauté pan over medium-high heat. Add the olive oil and continue to heat.
• When the oil is hot, add the mushrooms, and sauté until they start to take on just a little color. Add the JunoSan Asian Pear and continue to sauté until lightly browned on all sides.
• Add the cooked chicken and stir to combine. Add the chicken stock, and season with salt and pepper. Allow to come to a boil.
• Add slurry, starting with 2 Tbsp. and allowing it to come to a boil. If you need more, add a little bit at a time until it reaches the desired thickness. Remember that it must come to a boil to thicken, so don’t add too much at a time.
• Divide the chicken and Asian Pear mixture evenly among 4 six ounce ramekins.
• Using a round cutter, cut a piece of pie dough out that just fits the top of the ramekins. Press firmly around the edges to seal to the ramekins, then poke a hole in each piece of pie dough to allow steam to escape. Bake for 30-35 mins, until golden brown and bubbling.

NOTE:
“Slurry” is a mixture of cornstarch and cold water. You want to mix enough cornstarch in so that it reaches the color of milk. This will thicken the chicken stock into a gravy, but it must come to a full boil to thicken fully. A little bit goes a long way, so start with a little, then add as you go.

Venison with Asian Pear Wine, Asian Pear Rice Pilaf and Butternut Squash

Venison with Subarashii Kudamono Asian Pear Wine Sauce

Ingredients:
4 5oz. portions of venison (steaks or loin work best)
1 Tbsp. Olive Oil
Salt and Pepper, to taste
2 Tbsp. butter
¼ c. dried Cranberries
1 ½ c. Subarashii Kudamono Asian Pear Table Wine
Slurry, as needed. See note below.

• In a medium sauté pan, heat the butter over medium low heat. When the butter is melted, place the venison in the pan. You want to cook this low and slow. It will take about 7-10 mins per side on low-medium heat.
• After it reaches about a medium cooking temperature, remove from the pan, cover with aluminum foil, and let stand for about 10 minutes.
• Increase the heat to medium-high and add the dried cranberries. Stir until the cranberries just take on a little color. Add the Asian Pear wine, bring to a boil, and thicken with a tbsp. or so of slurry.
• When the Venison has rested, serve with the Subarashii Kudamono Asian Pear Wine sauce.

NOTE:
“Slurry” is a mixture of cornstarch and cold water. You want to mix enough cornstarch in so that it reaches the color of milk. This will thicken the chicken stock into a gravy, but it must come to a full boil to thicken fully. A little bit goes a long way, so start with a little, then add as you go.

Roasted Butternut Squash
Ingredients
3 c. peeled and diced Butternut Squash
2 Tbsp. Olive oil
Salt and Pepper, to taste

Preheat oven to 350 F.
On a baking sheet, combine the butternut squash, olive oil, salt and pepper.
Bake for 45 mins, until the butternut squash is tender.

Asian Pear Rice Pilaf
Ingredients:
1 ½ Tbsp. Olive Oil
¼ c. minced onion
1 ¼ c. fresh, Subarashii Kudamono LilySan Asian Pear, medium dice
1 c. long grain rice
2 c. Vegetable Stock
Salt and Pepper, To Taste
1 Tbsp. Lemon Juice
1 Tbsp. Fresh Parsley, Chopped

• In a medium, oven-safe saucepan, heat the olive oil, then add the minced onion. Cook over medium heat, stirring occasionally. Cook until the onions become translucent.
• Add the LilySan Asian Pear and cook for another 2 minutes, stirring. Add the rice and cook until the rice becomes opaque.
• Add the vegetable stock, salt, and pepper, then cover and place in the oven for 18 mins, until all the liquid is absorbed.
• Remove from the oven, fluff with a fork, and add the lemon juice and parsley. Stir to combine. Serve with venison & roasted squash.

Subarashii Kudamono Asian Pear Ginger Cake

Ingredients:
2 Tbsp. Butter, room temperature
1/3 c. brown sugar
1 c. sliced, fresh Subarashii Kudamono Yoinashi Asian Pears
1 ½ c. flour
1 tsp. Baking Powder
¼ tsp. Salt
¼ tsp. ground nutmeg
¼ tsp. ground cinnamon
¼ tsp. ground cloves
1 tsp. ground ginger
8 tbsp. butter, softened
¾ c. sugar
2 eggs
1 tsp. vanilla extract
½ c. milk
½ c. grated, fresh Subarashii Kudamono AsaJu Asian Pears
½ c. finely chopped crystallized ginger, tossed in 1 tsp. flour

Directions:
• Preheat oven to 350 F. In an 8 in. round cake pan, spread out 2 tbsp. softened butter. Sprinkle with Brown Sugar and press into the butter.
• Arrange the Yoinashi Asian Pear slices so they are close together, but not overlapping, on top of the brown sugar.
• Take the flour, baking powder, salt, nutmeg, cinnamon, cloves, and ground ginger and sift together into a medium bowl.
• Take the 8 tbsp. of softened butter and cream with the sugar until light and fluffy. Gradually add the eggs while mixing, then add vanilla extract.
• Alternate the flour mixture and the milk until combined.
• Fold in AsaJu Asian Pears and the crystallized ginger.
• Pour into the pan over the Yoinashi Asian Pear slices.
• Bake for 35-45 mins. When it comes out of the oven, allow to cool for 5 mins, then invert onto a serving platter.