Canned pears recipe

Canned Pears Recipe-Always Ripe and Pear-fect:

Canned Pears Recipe, Milder weather not merely means blue skies and blooming flowers, it is the start of outdoor gatherings. It’s also a terrific excuse to exchange up to the menu. Salads and kabobs are favourites during warmer months, and canned fruit can naturally enhance a recipe. Canned Bartlett pears will almost always be ripe, willing to eat and contain without any fat or cholesterol. So the next occasion you host a get-together, put in a little sweetness on the feast using this type of pantry staple. Try serving Blueberry, Pear and Apricot Salad with Almonds or Barbecued Pear and Chicken Kabobs to family and guests.

Blueberry, Pear and Apricot Salad With Almonds

Makes 12 Servings

One can (15 ounces) Bartlett pear halves in extra-light syrup

One can (81/4 ounces) Bartlett pear halves in extra-light syrup

One can (15 ounces) blueberries learn how to syrup

One can (83/4 ounces) apricot halves in extra-light syrup

Juice of merely one small lemon

1/2 cup sliced almonds, roasted

Drain both cans of pear halves; slice into bite-sized pieces. Drain apricots; halve. Drain blueberries; divide among salad plates and arrange; arrange pears and apricots at the same time. Top salads with freshly squeezed lemon juice and almonds; serve.

Nutritional information (per serving): Calories: 78, Protein: 1.5g, Carbohydrates: 14.5g, Fiber: 1.5g, Fat: 2g, Cholesterol: 0mg, Sodium: 6mg.

Barbequed Pear and

Chicken Kabobs

Makes 4 Servings

One can (15 ounces) Bartlett pear halves

1/2 cup bottled barbeque sauce

Two tablespoons honey

One tablespoon Dijon mustard

One clove garlic, minced

Eight kabob skewers

One red, green or yellow sweet bell pepper, cut into 11/2-inch squares

1 pound boneless, skinless chicken breasts or thighs, cut into 11/2-inch chunks

Preheat grill or broiler. Drain pears, reserving juice. Cut pears into 11/2-inch pieces; reserve. In a bowl, stir together barbeque sauce, honey, mustard, garlic and three tablespoons of the reserved pear juice. On four skewers, alternate the pear and bell pepper pieces.

On remaining skewers, place chicken pieces. Brush all skewered ingredients liberally with all the sauce mixture. Grill chicken skewers over medium coals for ten minutes (or broil for 5 minutes), occasionally brushing with sauce.

Add pear-pepper skewers; grill for 5 to 7 minutes (or cook 3 to 5 minutes) more, or until chicken is not pink and pears and peppers are heated through. Serve one chicken kabob and another pair kabob per serving.

Nutritional information (per serving): Calories: 241, Protein: 25g, Carbohydrates: 29g, Fiber: 1g, Fat: 3g, Cholesterol: 63mg, Sodium: 407mg.

A “pear-fact idea” for outdoor gatherings is often a Blueberry, Pear and Apricot Salad with Almonds.

Milder weather not merely means blue skies and blooming flowers, it is the start of outdoor gatherings. It’s also a terrific excuse to exchange up to the menu. Salads and kabobs are favourites during warmer months, and canned fruit can naturally enhance a recipe. Canned Bartlett pears will almost always be ripe, willing to eat and contain without any fat or cholesterol. So the next occasion you host a get-together, put in a little sweetness on the feast using this type of pantry staple. Try serving Blueberry, Pear and Apricot Salad with Almonds or Barbecued Pear and Chicken Kabobs to family and guests.

Blueberry, Pear and Apricot Salad With Almonds

Makes 12 Servings

One can (15 ounces) Bartlett pear halves in extra-light syrup

One can (81/4 ounces) Bartlett pear halves in extra-light syrup

One can (15 ounces) blueberries learn how to syrup

One can (83/4 ounces) apricot halves in extra-light syrup

Juice of merely one small lemon

1/2 cup sliced almonds, roasted

Drain both cans of pear halves; slice into bite-sized pieces. Drain apricots; halve. Drain blueberries; divide among salad plates and arrange; arrange pears and apricots at the same time. Top salads with freshly squeezed lemon juice and almonds; serve.

Nutritional information (per serving): Calories: 78, Protein: 1.5g, Carbohydrates: 14.5g, Fiber: 1.5g, Fat: 2g, Cholesterol: 0mg, Sodium: 6mg.

Barbequed Pear and

Chicken Kabobs

Makes 4 Servings

One can (15 ounces) Bartlett pear halves

1/2 cup bottled barbeque sauce

Two tablespoons honey

One tablespoon Dijon mustard

One clove garlic, minced

Eight kabob skewers

One red, green or yellow sweet bell pepper, cut into 11/2-inch squares

1 pound boneless, skinless chicken breasts or thighs, cut into 11/2-inch chunks

Preheat grill or broiler. Drain pears, reserving juice. Cut pears into 11/2-inch pieces; reserve. In a bowl, stir together barbeque sauce, honey, mustard, garlic and three tablespoons of the reserved pear juice. On four skewers, alternate the pear and bell pepper pieces.

On remaining skewers, place chicken pieces. Brush all skewered ingredients liberally with all the sauce mixture. Grill chicken skewers over medium coals for ten minutes (or broil for 5 minutes), occasionally brushing with sauce.

Add pear-pepper skewers; grill for 5 to 7 minutes (or cook 3 to 5 minutes) more, or until chicken is not pink and pears and peppers are heated through. Serve one chicken kabob and another pair kabob per serving.

Nutritional information (per serving): Calories: 241, Protein: 25g, Carbohydrates: 29g, Fiber: 1g, Fat: 3g, Cholesterol: 63mg, Sodium: 407mg.

A “pear-fact idea” for outdoor gatherings is often a Blueberry, Pear and Apricot Salad with Almonds.

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