RECIPE: Pear Butter

4 pounds Bartlett pears (unpeeled), cored, cut into 1-inch chunks

1/2 cup dry white wine

2 tablespoons fresh lemon juice

1 1/2 cups sugar

4 orange slices

1 lemon slice

4 whole cloves

1 vanilla bean, split lengthwise

1 cinnamon stick

1/2 teaspoon ground cardamom

Pinch of salt

 

Combine pears, wine and lemon juice in heavy large saucepan. Cover and simmer until pears are soft, pushing unsubmerged pears into liquid occasionally, about 25 minutes. Force through food mill or coarse sieve to remove pear peel. Transfer to processor and puree.

Return puree to heavy large sauce-pan. Add remaining ingredients. Stir over low heat until sugar dissolves. Increase heat to medium and boil gently until mixture thickens and mounds slightly on spoon stirring often, about 50 minutes.

Discard fruit slices, cloves, vanilla and cinnamon. Spoon butter into hot canning jar, filling only to 1/4 inch form top. Immediately wipe rim, using towel dipped into hot water. Place lid on jar; seal tightly. Repeat with remaining jars.

Arrange jars in large pot. Add boiling water to pot so that at least 1 inch of water covers tops of jars. Cover pot and boil rapidly 15 minutes. Remove jars from pot. Cool to room temperature. Press center of each lid. If lid stays down, jar is sealed. (If lid pops up, store butter in refrigerator.) Store in cool dry place up to 1 year. Refrigerate after opening.

RECIPE: Romesco Sauce (can be frozen too!)

This is great with seafood, fish, meat...

Ingredients:

3 red peppers roughly chopped

2 ripe tomatoes halved
1/2 head garlic (smashed and skin removed)
1.5 C stale bread cubed
1/4 C slivered almonds
1 tsp smoked paprika
1 or 2 fresno chiles chopped
1/2 C Red Wine Vinegar
1 tsp smoked paprika
1 orange (juice and zest)
olive oil
salt

In a large dutch oven, heat olive oil. Add peppers, chiles, garlic, tomatoes, almonds and bread. Season with paprika and salt. Cook 6-10 minutes. Remove from the heat and transfer to a blender or food processor. add vinegar, orange juice and zest. Puree until smooth.

RECIPE: Orange and Fennel Salad

From the Whole Foods website

Serves 4

Ingredients

3 tablespoons orange juice
1/4 cup extra virgin olive oil
Salt and pepper to taste
2 cups arugula
1 medium fennel bulb, trimmed, halved lengthwise and thinly sliced
3 large navel oranges, peeled and sliced into thin rounds
1 small red onion, peeled and thinly sliced
1/3 cup sliced almonds

Method

In a small bowl, whisk together orange juice and olive oil. Taste and adjust seasoning with salt and pepper.

Divide arugula among 4 salad plates; set aside. Toss fennel with orange slices and red onions, then arrange on top of arugula. Drizzle reserved dressing over the top, garnish with almonds and serve.