Recipes: Gorgonzola-Pear and Apricot Salad

Gorgonzola-Pear and Apricot Salad

Serves 6.

The dried apricots add color to this classic pear pairing.

• 1/2 c. pecans

• 1/3 c. extra-virgin olive oil

• 1 small shallot, peeled and minced

• 3 tbsp. fresh lemon juice, or more to taste

• 1 bunch green or red leaf lettuce, rinsed, dried and torn into pieces

• 1/2 c. dried apricots, plumped in boiling water to cover for 30 minutes, drained

• 1/2 small red onion, thinly sliced

• 1/2 c. dried currants or raisins

• 1/4 c. chopped fresh parsley

1/2-in. pieces

• 3 oz. Gorgonzola cheese, crumbled

Directions

Preheat the oven to 325 degrees. Toast the pecans in the oven until they brown slightly and begin to smell nutty, about 7 to 8 minutes.

In a small bowl or a jar with a tight-fitting lid, whisk or shake together the oil, shallot, lemon juice and season with salt and pepper. Toss together the lettuce, apricots, onion, currants or raisins, parsley, pears and dressing. Distribute the cheese and toasted nuts over the salad and serve right away.

Calories341Fat22 gSodium221 mg

Carbohydrates34 gSaturated fat5 gCalcium134 mg

Protein6 gCholesterol11 mgDietary fiber6 g

Diabetic exchanges per serving: 2 fruit, 1 high-fat meat, 3 fat.

Spiced Pear Compote

A grown-up applesauce, this compote is terrific alongside grilled or roast pork, over buckwheat pancakes, slathered on scones or slices of warm gingerbread. It will keep, covered, about one week in the refrigerator.

• 1/4 c. dry white wine or cider

• 1/4 c. water

• 2 tsp. sugar, or to taste

• 1 tbsp. fresh lemon juice

• 1 tbsp. grated fresh ginger

• 6 whole black peppercorns, finely crushed

• 2 c. peeled, cored and chopped pears

Directions

Put the wine or cider, water, sugar, lemon juice and zest, ginger, peppercorns and pears into a heavy saucepan. Place over medium heat and bring to a boil. Reduce the heat to low and simmer gently until the pears are soft, but not mushy and the liquid is reduced by half, about 10 to 20 minutes, stirring occasionally. Taste and adjust the seasoning. Serve warm or at room temperature.

Calories32Fat0 gSodium2 mg

Carbohydrates8 gSaturated fat0 gCalcium7 mg

Protein0 gCholesterol0 mgDietary fiber1 g

Diabetic exchanges per serving: ½ fruit.

Pear Harvest Tart

Enriched with dried fruit and nuts, this makes a rich, autumn dessert. A little of the tart goes a long way.

• Tart Crust (see recipe)

• 1 c. dried cranberries

• 1 c. chopped dried apricots

• 1/2 c. golden raisins

• 1/4 c. sugar

• 1/2 c. chopped walnuts

• 1/4 c. melted butter

• 1/2 c. Grand Marnier or orange juice

Directions

Roll out half of the tart crust dough to line a 10-inch tart pan and refrigerate. Place the dried cranberries, apricots and raisins in a medium saucepan and add just enough water to cover the fruit. Bring to a boil, cover the pan, reduce the heat to a simmer and cook for about 20 minutes or until the filling is very soft. Drain the fruit and cool slightly. Add pears, sugar, walnuts, butter and Grand Marnier or orange juice; stir until the sugar is melted. Heap the filling into the tart pan. Roll out and cut the remaining dough into strips and make a lattice top, crimping the edges. Bake for about 30 to 35 minutes. Remove from the oven and cool slightly before serving.

Nutrition information per serving:

Calories325Fat15 gSodium85 mg

Carbohydrates43 gSaturated fat8 gCalcium24 mg

Protein3 gCholesterol48 mgDietary fiber3 g

Tart Crust

Makes two 10-inch tarts.

• 3 c. unbleached all-purpose flour

• 2 tbsp. sugar

• 2 sticks (1 c.) butter

• 6 to 7 tbsp. ice water

Directions

In a large bowl, mix together the flour and sugar. Cut in the butter to make a soft, small crumb. Stir in the egg yolks and then add the water, 1 tablespoon at a time, to make a soft dough. Gather the dough into a ball, wrap in plastic wrap and refrigerate for at least 1 hour before rolling out.

Pork Loin with Pear-Cider Sauce

Serves 6 to 8.

• 1 boneless pork loin (about 31/2 lb.), rolled and tied

• 2 tbsp. vegetable oil

• 2 green onions, chopped

• 4 pears, peeled, cored and chopped

• 2 carrots, chopped

• 1/4 c. brandy

• 3 c. pear or apple cider

• 3 c. low-salt chicken or vegetable stock

• 4 sprigs fresh thyme, or 1 tbsp. dried

• Bay leaf

• 1/2 c. Dijon mustard

• Salt and freshly ground black pepper to taste

• Sautéed pear slices for garnish*

Directions

Preheat oven to 350 degrees.

Return the pork to the pan with the vegetables and bring to a simmer; cover and then place in the oven and braise for about 21/4 to 23/4 hours or until the internal temperature reaches 160 degrees on a meat thermometer. Juices should run clear. Take the loin from the pan, set it on a platter, and tent the meat with aluminum foil to keep it warm.

Strain the cooking liquid through a sieve, pressing with the back of a spoon. Return the liquid to the pan and boil vigorously, skimming frequently. Beat in the mustard with a whisk and season to taste. Serve the pork garnished with sautéed pear slices and additional fresh thyme.

*To sauté pear slices, melt a tablespoon of butter in a medium sauté pan over medium heat. Sauté the slices of one peeled and cored pear on each side until lightly browned, about 2 to 3 minutes per side.

Nutrition information per serving:

Calories499Fat21 gSodium490 mg

Protein47 gCholesterol127 mgDietary fiber6 g

Diabetic exchanges per serving: 1 vegetable, 1½ fruit, 6½ lean meat.

Almond-Stuffed Poached Pears

Serves 8.

• 1 c. blanched almonds

• 2 tbsp. orange juice

• 1/4 tsp. almond extract

• 8 pears

• 2 tbsp. lemon juice

• Whipped cream for garnish, optional

Preheat oven to 350 degrees.

In a food processor fitted with a steel blade, finely grind the almonds, then add 1 cup of sugar, the orange juice and almond extract to make a thick paste. Set aside.

Peel the pears and trim the bottoms to make a flat surface and place in a large pot so that they fit snugly, bottoms down. Add the remaining 1 cup sugar, water to come up to 2/3 of the pears and the lemon juice. Bring the liquid to a boil, reduce to a simmer and poach the pears until soft to the touch, but not overly mushy. Cooking time will vary greatly depending on the pears' ripeness from 10 to 25 minutes, so be sure to check frequently. Remove the pears and reserve the poaching liquid.

Cool the pears and remove the cores with a melon baller. Pack the cavity of each pear with the almond stuffing. Place the pears in a 9- by 13-inch baking dish with about 2 inches of the poaching liquid and cover with aluminum foil. Put the dish in the preheated oven for about 10 minutes, or until the pears are warm. Serve with whipped cream if desired.

Nutrition information per serving:

Carbohydrates81 gSaturated fat1 gCalcium51 mg

Protein4 gCholesterol0 mgDietary fiber7 g