Taste the simple elegance of this poached pear recipe. This is one of our favorite desserts, a sweet treat from nature.
4 ripe pears
1 lemon, quartered
1 cup (235 ml) apple cider
3-4 tbsp (42-57 grams) honey
Wash and peel pears and rub each one with a lemon quarter to prevent them from turning brown. Use a potato peeler to remove skin and use the tip of the peeler to remove the core from the bottom. If a pear is doesn’t stand up well, level the bottom.
In the pot, stir the apple cider and honey. Place pears into the pot and cover. Cook until pears are soft and tender, 20 to 30 minutes; remove pears and set aside.
To reduce the liquid, put the pot back in the oven without the lid. Vent/unzip the Sunflair oven to release steam. Reduce to about 1/2 cup (118 ml). Spoon the cider and honey reduction over the pears.
Try this delicious raisin bread pudding recipe for the holidays or anytime!
1 cup (229 grams) pecans, coarsely chopped
8 slices of raisin bread, crusts removed and cubed
2 Granny Smith apples, peeled cored and thinly sliced
2 cups (471 ml) half & half
3 large eggs
½ cup (118 ml) honey
¼ cup (59 ml) brandy
1 teaspoon (5 grams) ground cinnamon
½ teaspoon (2 grams) ground nutmeg
¼ cup (59 ml) unsalted butter, melted
Vanilla ice cream (optional)
1) Spread pecans on baking sheet, cover with another baking sheet and cook in solar oven until golden (about 8 – 10 minutes).
2) While pecans are baking, in a medium-size bowl, combine the half & half, eggs, honey, brandy, cinnamon, and nutmeg and whisk to mix well.
3) Place bread cubes in a pot and sprinkle with toasted pecans and apples. Toss to combine.
4) Pour mixture from bowl over bread. Drizzle with melted butter.
5) Cover and cook in solar oven until apples are tender when pierced with a fork (about 2½ – 3 hours).
6) Remove from oven and let pudding stand for at least 15 minutes before serving with vanilla ice cream, if desired.
1½ cups (353 ml) skim or low-fat milk
One 15-ounce (441 ml) can evaporated skim milk
1 large egg, beaten
¼ teaspoon (1 gram) salt
¼ teaspoon (1 gram) pepper
1½ cups (343 grams) shredded medium or sharp cheddar cheese
2 cups (457 grams) elbow macaroni
2 tablespoons (29 grams) freshly grated or shredded Parmesan cheese
1) Combine the milks, egg, salt, and pepper and whisk until smooth.
2) Add the cheddar cheese and macaroni. Stir until coated evenly with the milk and cheese mixture.
3) Sprinkle the Parmesan on the top.
4) Cover and cook until the mixture has solidified in the center and the pasta is tender, 3½ to 4 hours. Do not cook more than 4 hours, as the sides will dry out.