Makes 4 servings

2 to 3 pounds Alaskan king crab, shelled and cut in 2-inch pieces

Pear Tabbouleh
1/3 cup fine bulgur wheat
1 tablespoon olive oil
2/3 cup boiling water
4 cups Italian parsley, finely chopped
1/4 cup tomatoes cut in 1/4-inch dice
2 scallions, white part only, thinly sliced
2 Forelle pears, cored and cut in 1/4-inch dice
1/4 cup mint, torn in small pieces by hand
2 to 3 tablespoons lemon juice
Olive oil
Salt and freshly ground black pepper to taste

1 Forelle pear, thinly sliced

For the tabbouleh, rinse the bulgur wheat under cold water and drain well. Place bulgur in a bowl and toss with olive oil, and then add boiling water. Cover bowl tightly with plastic and let stand 15 minutes. Drain in a sieve, pressing on bulgur to remove excess liquid.

Transfer slightly cooled bulgur to a larger bowl and toss with parsley, tomatoes, scallions, pears and mint. Mix well to distribute ingredients evenly and add lemon juice and olive oil, 1 tablespoon at a time, adding more of either or both as necessary. Season to taste with salt and black pepper.

To serve, place pear tabbouleh in the middle of a plate. Arrange king crab pieces around the tabbouleh and garnish with several slices of Forelle pear. Drizzle lightly with olive oil before serving.

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3 pounds boneless pork butt or pork shoulder

Adobo
3 tablespoons dried oregano
1/2 bunch fresh rosemary
10 cloves garlic, finely minced
1/2 cup extra virgin olive oil

Mop
1 cup apple cider vinegar
1/2 cup water
2 tablespoons Worcestershire sauce
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
2 teaspoons vegetable oil

Mojo
5 cloves garlic, finely minced
1/2 bunch cilantro, coarsely chopped
2 tablespoons freshly squeezed lemon juice
2 tablespoons extra virgin olive oil

Spiked Caramelized Pears
1/2 cup granulated sugar
4 Anjou pears cut in 1/4-inch dice
1 medium Vidalia (or comparable sweet) onion cut in 1/4-inch dice
1 Scotch Bonnet or habanero chile pepper, finely minced
1 teaspoon sherry wine vinegar
A few drops of fresh lemon juice

La Saltena empanada shells

For the adobo, combine the oregano, rosemary, garlic and olive oil in a small bowl. Place the pork butt or shoulder in a roasting pan, fat side up. Rub the adobo all over the pork, using some pressure to get it to adhere. Cover and refrigerate at least 2 hours. One hour before you’re ready to roast the pork, remove it from the refrigerator and preheat the oven to 350°F.

For the mop, combine the vinegar, water, Worcestershire sauce, salt, pepper and oil in a bowl.

Season the pork with salt and freshly ground black pepper, and cover with aluminum foil. Place the roasting pan in the middle of the preheated oven and cook until a meat thermometer inserted in the center or thickest part of the meat registers 165°, turning the pan and brushing the pork with the mop every 20 minutes, for a total of about 90 minutes. Remove from oven and set aside to cool.

Make the mojo while the pork is cooling. Sauté the minced garlic to soften slightly. Add the cilantro, lemon juice and olive oil. When it is cool enough to handle, shred the meat using your hands or two forks and pour the pan juices and mojo over the shredded meat.

For the spiked pears, put the sugar in a non-reactive sauté pan and heat gently until it dissolves. Just as the sugar begins to color slightly, add the diced pears and onion, raise heat and toss to coat. Continue cooking another few minutes, until pears and onions are soft and golden brown. Remove from heat and add minced chile, vinegar and lemon juice. Toss to combine and set aside to cool.

To make the filling, add 4 cups pulled pork and mojo to the caramelized pears and stir to combine.

Place 2 heaping tablespoons filling in the middle of the empanada shell near the bottom. Use your finger and a small dish of water to lightly moisten the edges of the shell all the way around. Carefully fold the top over the contents to make a semi circle and use a fork to crimp the edges.

Finish the empanadas by deep-frying them in 350°F vegetable oil until golden brown, about 2 minutes per side. Drain on paper towels and serve warm with Grilled Pear and Mango Relish.

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Serves 4

Warm Bacon Dressing
8 ounces slab or thick cut bacon, diced
1 teaspoon Dijon mustard
1 small shallot, minced
2 tablespoons red wine vinegar
1/4 cup plus 2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper

Salad
2 Bartlett pears, ripe but firm
3 heads frisée, trimmed, washed and spun dry
4 rabbit loins, silver skin removed
Extra virgin olive oil
Salt and freshly ground black pepper

For the dressing, place diced bacon in a heavy bottomed pan. Cook over medium heat until bacon renders most of its fat and becomes crispy, 10 to12 minutes. Drain fat and set aside.

In a mixing bowl, whisk mustard, shallots and red wine vinegar until well incorporated. Gradually add extra virgin olive oil. (The dressing won’t stay emulsified—don’t worry.) Add bacon and season to taste with salt and freshly ground black pepper. Set aside at room temperature until needed.

To make the salad, preheat a grill according to the manufacturer’s directions.

Cut pears in half, from top to bottom, remove center of core with a melon baller and cut each half into four equal pieces. Brush pear slices with extra virgin olive oil and set-aside until ready to grill.

Season rabbit loins with salt and freshly ground black pepper, brush with extra virgin olive oil and set aside until ready to grill.

Grill pear slices for one minute on each side, or long enough to give pears a grilled appearance and flavor, but not overcook them. Work in batches if necessary. Set grilled pears aside at room temperature when finished.

Grill rabbit loins 2 to 3 minutes per side or until they are almost cooked through. Set-aside until cool enough to handle, then slice on the bias.

To serve, combine frisée, grilled pear slices pears and sliced rabbit loin in a large mixing bowl. Spoon as much warm bacon dressing as desired over salad, season to taste with salt and freshly ground black pepper and mix thoroughly. Serve with plenty of warm bread.

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Makes 6 servings

Caramelized Pears
3 firm, ripe Bosc pears
1 cup sugar
1/2 cup water
1 vanilla bean, split and scraped
1/4 teaspoon cream of tartar or squeeze of fresh lemon juice
2 tablespoons unsalted butter

Hazelnut Butter
3/4 cup hazelnuts, lightly toasted and skinned
2 tablespoons olive oil
2 tablespoons granulated sugar
1/2 teaspoon salt
Good quality ice cream or whipped cream (optional)

Peel and halve the pears, leaving the stem intact on one of the halves. Set aside.

To make the caramel, place the sugar, water and vanilla bean seeds in a nonreactive, shallow, wide, heavy-bottomed saucepan with a lid. Add the cream of tartar or lemon juice and stir together until the sugar is completely moistened. Heat the mixture over medium heat, covered, until the sugar has completely dissolved and the syrup begins to bubble. Remove the lid, increase the heat slightly and allow the syrup to boil undisturbed until it turns golden. Add the butter and swirl until combined and color is uniform.

Carefully place the pear halves in the caramel, cut side down. Cook over medium heat, occasionally basting the pears with caramel, until the sauce begins to attach itself to the pears and give them color, about 15 minutes. Carefully transfer the pear halves to a small sheet tray lined with foil or parchment paper and drizzle with the remaining caramel sauce. Cool at room temperature.

While the pears are cooling, make the hazelnut butter. Preheat the oven to 350°F and spread the hazelnuts on a small pan. Toast the nuts until they are lightly golden and aromatic, about 8 minutes. Cool completely, set aside 1/4 cup and transfer the remaining 1/2 cup hazelnuts to a blender or food processor. Add the olive oil, sugar and salt and blend briefly on low speed. Gradually increase the speed until a smooth paste forms, adding water 1 tablespoon at a time to achieve the right consistency, slightly looser than peanut butter. (The hazelnut butter should coat the back of a spoon.)

To serve, lightly crush the reserved hazelnuts with the back of a sauté pan, being certain to leave them coarse. Drain excess caramel from pear halves, coat them with hazelnut butter and roll in the crushed nuts. Serve warm or at room temperature with vanilla ice cream or lightly whipped cream.

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Makes 6 servings

Pickled Pears

3/4 cup granulated sugar
1/2 cup champagne vinegar
1/2 cup water
1 teaspoon whole cloves
3 cinnamon sticks
1/4 cup pickled ginger, coarsely chopped
1 tablespoon pink peppercorns
1 lemon sliced
3 firm, ripe Bartlett pears, peeled, and sliced into thin wedges, about 1/4-inch thick

Sautéed Shrimp

2 tablespoons unsalted butter
2 tablespoons olive oil
2 garlic cloves, finely chopped
2 shallots, finely chopped
24 large shrimp (16-20), peeled, deveined and tail removed
Sea salt and freshly ground black pepper
2 to 3 tablespoons white wine
1 lemon, juiced and zested
1/4 cup low sodium chicken broth
1/4 cup chopped fresh basil
6 brioche buns, grilled or lightly toasted
6 leaves Gem lettuce, washed and completely dry
Homemade or good quality mayonnaise

For the pickled pears, combine the sugar, cloves, cinnamon sticks, pickled ginger, vinegar, water, pink peppercorns and sliced lemon in a nonreactive saucepan. Stir once to combine and bring the mixture to a boil over medium high heat. Reduce heat to low and simmer 10 minutes. Chill completely, pour over the pears and refrigerate at least 6 hours before serving. Pears will keep one week in well-sealed jar.

For the sautéed shrimp, heat the butter and oil over medium heat in a nonreactive heavy-bottomed sauté pan until bubbly. Add the garlic and shallots, stir and cook for 30 seconds. Add the shrimp, raise the heat and sauté for 2 minutes, or until the shrimp begin to turn pink. A lightly crispy coating will form on the outside. Add a splash of wine to the pan, deglaze and remove the shrimp.

Add the lemon juice and zest along with the chicken broth. Stir and cook over high heat until the sauce thickens slightly, 2 to 3 minutes. Remove from heat, season with salt and pepper to taste and return the shrimp to the pan to keep warm.

To serve, spread about 1 teaspoon mayonnaise on each top bun and cover with a lettuce leaf. Place 4 shrimp and some sauce on each of the bottom buns and top with several pickled pear wedges.

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Makes 4 to 6 servings

Braise
4 lamb shanks, preferably raised in Oregon, 16 to 20-ounces each
2 tablespoons extra virgin olive oil
1 medium onion, roughly chopped
1 tablespoon finely chopped garlic
2 tablespoons finely chopped or grated fresh ginger
1-1/2 teaspoons saffron
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons ground ginger
1-1/2 teaspoons freshly ground black pepper
1/2 teaspoon cayenne pepper
4 bay leaves
1 cinnamon stick
1/2 cup whole almonds
2 quarts chicken stock
1/2 cup dried cranberries

Caramelized Pears and Shallots
1 ounces (2 tablespoons) unsalted butter
1 tablespoon extra virgin olive oil
8 small, whole shallots
2 Bosc pears, peeled, cored and sliced into 1/2″-thick wedges
1/4 cup granulated sugar

Couscous, as accompaniment
Parsley, to garnish
Plain yogurt, served on side

Preheat oven to 350 degrees.

Prepare the lamb by seasoning liberally with salt and freshly ground black pepper. Heat oil in a heavy, wide sauté pan until it is very hot, but not smoking. Brown lamb shanks, turn them so that each side is dark golden brown and crusty, which takes about 12 minutes total. Remove shanks from pan.

Reduce heat of sauté pan to medium high and add the onions, garlic and ginger. Cook and stir frequently until the onions begin to caramelize slightly and pick up the color and scrapings leftover from browning the meat, about 5 minutes. Put the shanks in a deep, wide casserole, or a roasting pan. The shanks should fit closely, in a single layer, leaving enough room in the pan to be covered with stock.

Add the sautéed onion, garlic and ginger to the lamb shanks along with the saffron, ground cinnamon, ground ginger, black and cayenne peppers, bay leaves, cinnamon stick and almonds. Cover the shanks with the chicken stock, adding a bit of water if necessary to cover completely. Cover tightly and braise for about 3-1/2 hours, adding the dried cranberries at the last 30 minutes. The lamb should be tender and falling off the bone.

To finish the sauce, melt butter in a sauté pan with oil over medium heat. If the shallots are larger than a small walnut, peel and separate into as many cloves as possible, or trim the root end, without removing it completely. Halve or quarter the larger shallots; the root will hold the layers together. Add shallots to the pan and sauté gently until they begin to soften slightly, about 5 minutes. Add pear slices and sugar and continue to sauté until everything is golden brown, about 15 minutes. Add some chicken stock or water if the sugar begins to get dark.

Remove the lamb shanks from the braising liquid. Transfer the braising liquid to a separate saucepan (there should be about 6 cups), put the shanks back in the braising pan and keep warm. Add pears and shallots to the braising liquid and reduce. It will already be thick. Taste for seasoning and add salt and pepper as needed.

To serve, while the sauce is reducing, put the couscous on a larger platter and arrange the lamb shanks on top. Garnish with pear slices and shallots and spoon the reduced sauce over the meat. Sprinkle with parsley and serve with plain yogurt on the side.

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Makes eight sliders

Pear Ketchup

2 Anjou pears
2 teaspoons clarified butter
1/4 cup diced sweet onion
1 cup clear apple juice or cider
2-4 tablespoons apple cider vinegar
1/8 teaspoon white pepper
Kosher salt to taste

Sliders
12 slices thick-cut bacon, well-chilled or frozen
3  tablespoons crumbled blue cheese
8 small soft rolls, preferably brioche

To make the pear ketchup, peel and core the pears and cut them into large cubes. Warm the clarified butter or oil in a sauté pan over medium heat. Add the onions and cook until they become translucent. Add the pears and stir to coat with the butter or oil. Add the apple cider and cook over low heat until the liquid is almost completely absorbed. Set aside to cool.

Puree the mixture until completely smooth, and then add 2 tablespoons of vinegar and taste. The ketchup should be tangy, to help balance the fattiness of the bacon and cheese. Add the white pepper and salt to taste. 
 
Preheat the oven to 350 degrees.

To make the sliders, use a food processor to chop the bacon. Keep the slices together and cut the bacon slab into several large chunks. Refrigerate or freeze the chunks until very firm. This will help keep the grind uniform, like ground beef. Crumble the blue cheese into the ground bacon and form the mixture into eight 2-inch patties.

Place the patties on a baking sheet or cast iron skillet and cook for 10 minutes. Turn the burgers over and cook another 10-15 minutes or until the internal temperature is 170 degrees.

To serve, split the roll, toast if desired and spread one side with the ketchup.

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Granita
1 1/2 pounds (about 3) ripe Comice pears
8 cardamom pods, toasted and crushed
1 cup water
1 cup granulated sugar
1 vanilla bean, split and scraped
1/2 teaspoon salt
1 lemon, juiced

Biscotti
1 large pears, peeled, cored and cut in large dice (about 8 cups)
2 lemon, juiced
1 1/2 teaspoons fresh thyme leaves
1 tablespoons granulated sugar
1/4 tablespoons cornstarch
1 1/2 large pears, peeled, cored and cut in large dice (about 8 cups)
2 lemon, juiced
1 teaspoons fresh thyme leaves
1 tablespoons granulated sugar
1/4 tablespoons cornstarch

Garnish
Pomegranate seeds
Fresh herbs, like mint, basil or lemon verbena

Peel, core and dice the pears into 1-inch cubes.

Lightly toast the cardamom pods in a small sauté pan over medium low heat until they smell slightly toasty, about 2 minutes. Cool and lightly crush the outer shells.

Put the water and sugar in a saucepan with the cardamom pods, vanilla bean seeds and pod and salt. Bring the mixture to a boil and remove from heat. Allow the syrup to sit and infuse at least 30 minute or longer, if possible.

Strain the syrup into a small saucepan, add the pears and lemon juice and simmer for 10 to 12 minutes, until soft and translucent. Remove pan from the heat and let the pears cool in the syrup.

When cool, puree the pears and syrup in a blender. Pour the puree into a large bowl, add 3 cups of water, stir well and allow the mixture to sit overnight in the refrigerator.

Strain the mixture through a fine mesh strainer into a shallow pan, about 9- by 13-inches. Freeze 30 to 45 minutes then use a fork to scrape the ice crystals that have formed around the edges of the pan into the middle. Repeat this step every 30 minutes or so until the mixture resembles shaved ice. It should take a few hours, scraping about four times.

Cover with foil until ready to serve.

Make the biscotti between scrapings. Preheat the oven to 325 degrees.

Place the sugar in the bowl of an electric mixer or a medium size mixing bowl. Zest the 2 lemons into the sugar. Use your fingers to rub the zest with the sugar; this brings out the citrus oil and coats the sugar.

Add the flour, baking powder, salt and pistachios to the bowl. Mix to incorporate using the paddle attachment on the mixer, or your hands. Whisk together the eggs, yolk, vanilla and almond extract. Add to the dry ingredients and mix on low speed or continue mixing with your hands. The mixture will seem dry at first but eventually comes together. When that happens, remove dough from the bowl and form it into a 12-inch by 2 1/2-inch wide log on a piece of parchment paper.

Place the biscotti log on a baking sheet and bake for 30 minutes total, rotating the pan after 15 minutes. It will spread considerably. Remove the pan from the oven and reduce the temperature to 250 degrees.

Once the log has cooled, use a serrated knife to slice it on a slight angle or, for longer biscotti, on a greater angle. Place the slices back on the baking sheet and return to the oven for 20 minutes. Rotate the pan after 10 minutes. The second time in the oven dries the cookies for crunch. Cool to room temperature before storing in an airtight container.

To serve, scrape several spoonfuls of granita into a chilled martini or wine glass and sprinkle with pomegranate seeds. Top with several more spoonfuls of granita and top additional pomegranate seeds and fresh herb leaves. Serve biscotti on the side.

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Streusel topping
1 cup old fashioned rolled oats
1/3 cup brown sugar
1/2 cup all purpose flour
1/2 teaspoon kosher salt
1/4 cup (4 tablespoons) unsalted butter, cold, cut in small pieces

Pear Filling
8 large pears, peeled, cored and cut in large dice (about 8 cups)
1 lemon, juiced
2 teaspoons fresh thyme leaves
2 tablespoons granulated sugar
2 tablespoons cornstarch

Goat Cheese Mousse
1 cup mild goat cheese or chevre
1/4 cup granulated sugar
1/4 teaspoon freshly squeezed lemon juice
1/2 cup heavy cream
1/4 teaspoon vanilla

Lavender Honey
2 tablespoons dried lavender
1/2 cup mild-flavored honey

Preheat the oven to 350 degrees. Butter an 8 x 8-inch baking pan, or lightly coat it with pan spray.

To make the streusel topping, measure the rolled oats, brown sugar, flour and salt into a bowl. Add the butter pieces and use a fork, pastry cutter or your fingers to incorporate the butter until they are no larger than the size of peas. Set aside.

In a large bowl, mix the pears, lemon juice, thyme leaves, granulated sugar and cornstarch. Let the mixture sit for 10 to 15 minutes, until the pears begin to give up some of their moisture and the sugar dissolves.

Pour the pear mixture into the buttered baking dish and sprinkle the streusel evenly over the top. Bake in the middle of the preheated oven for 50 minutes to one hour, until the topping is golden brown and the fruit below is bubbly. Allow the crisp to cool for 20 to 30 minutes before serving.

While the crisp is cooling, put the goat cheese in the bowl of an electric stand mixer fitted with the whisk attachment. If it is crumbly, add the sugar and mix slowly on low speed until it is smooth. Add the lemon juice and mix to incorporate. With the mixer on medium-low speed, begin to add the heavy cream in a steady stream followed by the vanilla. Once the mixture begins to come together, increase the speed to medium high and continue to whip until it becomes fluffy. Store the mousse in the refrigerator until you are ready to serve the crisp.

Make the lavender honey by pouring the honey in a small saucepan and bringing it to a simmer. Add the lavender and allow the mixture to sit 20 minutes or until the honey is infused with a nice lavender flavor. Strain the dried lavender out of the honey.

To serve the crisp, put a large spoonful on a plate or in a bowl with a dollop of goat cheese mousse on the side. Drizzle both with warm lavender honey.

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Nine-Spice Powder
1/2 cup dark brown sugar
2 tablespoons ground allspice
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon curry powder
1 tablespoon cocoa powder
1 tablespoon ground mustard powder
1 1/2 teaspoons ground cardamom
1 teaspoon salt

Pears
2 Seckel pears
1 tablespoon unsalted butter, melted
2 teaspoons granulated sugar
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Squab
1 whole fresh squab, breasts removed with skin in tact
2 tablespoons rendered duck fat
2 tablespoon pear or champagne vinegar
1/4 cup extra virgin olive oil
1 head of curly endive (frisee), washed and dried
1 tablespoon coarsely chopped flat leaf parsley

To make the nine-spice powder, mix all of the ingredients in a dry mixing bowl. Store the mixture in an airtight container in a cool, dark place for up to 3 weeks.
 
To make the pears, preheat the oven to 400 degrees. Wash and dry the pears and cut each one in half, leaving the stems intact if possible. Use a melon baller or small measuring spoon to scoop out the core of the pear from each of the four halves. Put the melted butter in a mixing bowl with the pears and toss to coat. Add the granulated sugar, salt and freshly ground black pepper and toss to distribute over pear halves.

Place the pear halves cut side down in a small baking dish and drizzle with any remaining butter in the bowl. Bake the pears for 20 to 25 minutes, turning them over halfway through the baking time. When they are ready, the tip of a small paring knife should easily pierce the flesh. Remove from the oven and allow to cool to room temperature in the baking dish.

For the squab, lightly season each breast with salt and freshly ground black pepper and dredge with about 2 teaspoons of nine-spice powder. Shake off the excess. Heat a cast iron skillet over medium high heat with 1 tablespoon of the duck fat. Let the fat get hot, but not to the point of smoking or the spice powder will burn. Place the breasts in the pan skin side down and sear for 3 minutes before turning the breasts over. Add the other tablespoon of duck fat and use it to gently baste the skin side of the breasts 4 or 5 times while the other side cooks, about 4 minutes. Remove from the skillet and allow to cool slightly.

Make the salad while the squab is cooling. Whisk together the vinegar with the olive oil in a small mixing bowl. Lightly season with salt and freshly ground black pepper. Place the frisee and parsley in a separate bowl and dress with the vinaigrette. Toss to coat well. 

To serve, thinly slice each squab breast into 5 to 6 pieces. Divide the salad between the centers of 2 plates. Place a pear half on either side of the salad and put 5 to 6 slices of squab breast on top of each pile of greens. Drizzle with any remaining vinaigrette.

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Pear Halves
1 medium Bartlett pear, cut in half
1 cup water
1 cup white wine
Juice of 1/2 lemon
1 vanilla bean, split and scraped

Mascarpone Filling
3/4 cup mascarpone cheese
2 slices bacon, cooked and crumbled (to make 1/4 cup)
1 teaspoon finely chopped chives
1/2 teaspoon salt or to taste
1/4 teaspoon freshly ground black pepper

Combine the sugar, water, white wine, lemon juice and vanilla seeds and bean in a small saucepan. Bring the mixture to a simmer for 5 minutes, or until the sugar has dissolved.

Remove the core from the pear halves with a melon baller and use a small paring knife to remove the stem. Add the pears to the liquid and simmer over low heat until they turn slightly translucent and become tender, about 10 to 12 minutes. Allow the pear halves to cool slightly in the liquid before removing and allowing to drain.

Make the filling by mixing the mascarpone, crumbled bacon, chopped chives, salt and black pepper in a small bowl until the ingredients are well distributed. Set aside.

To grill the pears, lightly coat the grill with vegetable oil and preheat to high, about 400 degrees. When it is hot, place the pears cut side down on the grill for 4 to 6 minutes, or until the flesh is lightly caramelized. Turn the pears over and fill them with about two tablespoons of the mascarpone mixture. Remove the pears from the grill when the mascarpone begins to melt. Serve immediately.

To serve, arrange each pear half on a plate with some of the remaining mascarpone mixture on the side. Garnish with chopped chives.

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Pear Relish
3 Bosc or Bartlett pears, peeled, cored and halved
2 teaspoons extra virgin olive oil
2 teaspoons sugar-in-the-raw
2 teaspoons pear vinegar or white balsamic vinegar
1/4 cup fresh shelled peas, blanched (or frozen peas, thawed)
1/4 cup mint leaves, cut into thin strips
Mint leaves for garnish

Carrot and Fennel Soup
1 pound carrots (about 5), peeled and chopped
1 fennel bulb, chopped
1 yellow onion, chopped (1 cup)
1 medium russet potato, peeled and chopped
2 cups reduced sodium chicken broth
1 cup fresh carrot juice
1 cup pear juice
1/2 cup white wine
Salt and fresh ground black pepper

Preheat oven to 375ºF.

Place pears cut side down in a large oven-proof skillet. Drizzle pears with olive oil and sprinkle with sugar. Bake 15 minutes or until just barely tender. Remove pears and cool to room temperature then dice into 1/4-inch pieces. Add vinegar to pan, stirring to deglaze any browning on pan. Gently combine pears, peas and mint with the liquid in pan. Set aside at room temperature until ready to serve.

While pears are roasting, prepare soup: Place all soup ingredients in a deep saucepan. Bring to a boil, reduce heat, cover and cook until vegetables are soft. Transfer about half the mixture to a food processor or blender; process until smooth. Repeat with remaining soup. Season to taste with salt and a little pepper.

Serve soup in bowls topped with a generous portion of pear relish. Garnish with mint leaves.

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Pears
4 Bosc pears, peeled and halved
Coarse sea salt
12 thin slices Speck Alto Adige or proscuitto
4 ounces soft Pecorino Toscano or soft mild sheep’s milk cheese
2-3 stems fresh tarragon
4 6-inch squares puff pastry, rolled thin
2 egg yolks, lightly beaten
4 whole cloves

Sauce and garnish
1 cup heavy cream
2 ounces freshly grated Parmesan cheese
2 teaspoons coarsely ground black pepper
1/2 cup toasted hazelnuts, skinned
2 ounces sliced black truffle in oil
Fresh basil leaves

Preheat oven to 400ºF.

Remove pear cores, making a cavity about 1 inch in diameter and 1/2 inch deep. Place cut side down on a foil lined baking sheet. Sprinkle lightly with salt. Bake 15-20 minutes until tender but still firm. A toothpick or tip of a sharp knife should have a little resistance when inserted. Cool.

Cut 4 pieces of cheese the size of the pear cavities. Press cheese into a ball and place in the cavity of four pears; enclose with a matching pear half. Place about 6 tarragon leaves on the outside of each pear. Wrap pears with slices of speck, covering as much of the pear as possible. Set pears in center of a pastry square; pull sides of pastry up, twisting pastry at the stem end of pears. Insert a clove to resemble pear stems.

Set pears on a foil or parchment lined baking sheet. Brush pastry with egg yolk. Bake pears at 400ºF for 20-25 minutes until pastry is golden brown. Let stand 5 minutes before serving.

Meanwhile, simmer cream, Parmesan and pepper over medium heat until cream is reduced and slightly thickened. Keep warm.

To serve, place warm pears on serving plates. Cut vertically with a sharp knife (an electric knife works well), and arrange pear halves leaning against each other with the cheese pooling around them. Spoon pepper cream around pears and garnish with hazelnuts and sliced truffles.

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Makes 4 servings

Wine Poached Pears
4 Bosc pears
2 cups white port wine
2 cups Riesling wine
1/2 cup granulated sugar
2 bay leaves
3/4 teaspoon black peppercorns
1/2 vanilla bean pod

Crème Brulée
1 cup heavy cream
2 tablespoons granulated sugar
1 teaspoon ground ginger
1/4 teaspoon vanilla extract
1/4 teaspoon salt
3 egg yolks

Ginger Syrup
1 cup granulated sugar
1 cup water
1/2 cup fresh ginger, peeled and finely chopped
1/2 vanilla bean

Garnish
Granulated sugar
Mint sprigs
Crystallized ginger

Peel pears, leaving stem and a little skin around tops. In a saucepan just big enough to fit 4 pears, add wines, sugar, bay leaves, peppercorns and vanilla pod; bring to a boil. Add pears and a little water if needed to completely immerse them. Reduce heat, cover and simmer until pears are just tender. Cool pears and liquid separately. Return pears to liquid and refrigerate until chilled.

Combine cream, sugar, ginger, vanilla and salt in a medium saucepan. Bring to a simmer. Whisk egg yolks in a small bowl. Whisk about 1/2 cup of the hot cream mixture into yolks. Return yolks to pan. Whisk over very low heat until mixture starts to thicken (165-170ºF). It should coat the back of a spoon and leave a line when finger is run across the spoon. Strain through a fine mesh strainer. Refrigerate until cold.

Combine sugar, water, ginger and vanilla bean in a small saucepan. Bring to a boil, and simmer about 10 minutes until slightly reduced and syrupy. Strain. Chill. (Use leftover syrup to sweeten beverages.)

To serve:
Remove pears from liquid and pat dry with paper towel. Cut bottom of pears if needed so they sit straight on plates. Using a melon baller or paring knife, core pears from the bottom, make a small hole for the crème brulée. Fill pear with a spoonful of crème brulée and place on serving plates. Sprinkle a little granulated sugar over pears. Using a torch, caramelize the sugared pears. Drizzle with ginger syrup, garnish with mint sprig and candied ginger. Serve immediately passing remaining crème brulée.
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Makes 6 servings

Honey Roasted Pears
3          Bartlett, Bosc, or Concorde pears
1/2       cup orange blossom honey
1          whole clove
1/3       cup Late Harvest Riesling
1          teaspoon lime juice

Orange Cranberry Compote
1          pound fresh or frozen cranberries
1          cup chopped walnuts
1/2       cup packed brown sugar
1/2       cup water
1          tablespoon unsalted butter
1          teaspoon grated orange zest
1          teaspoon Grand Marnier

Armagnac Sabayon
6          egg yolks
1/2       cup Armagnac, divided
1/3       cup granulated sugar

Preheat oven to 400ºF.

Peel, halve and core pears, making a cavity for the compote about 1-1/2 inches in diameter and 1/2 inch deep. Heat honey and clove in a large oven-proof skillet over medium heat. (If pan handle is plastic, wrap in a double layer of aluminum foil.) Add pears and sauté until lightly browned, 3-4 minutes, being careful not to burn. Remove from heat. Add Riesling and lime juice; bring to a boil. Place pan in oven and bake until pears are just tender, about 10 minutes. Remove pears from syrup and cool, reserving syrup in pan.

For compote, combine all ingredients except Grand Marnier in a medium saucepan. Bring to a boil, reduce heat and stir constantly until about one third of the cranberries pop, and liquid is slightly thickened. Add Grand Marnier. Pour into a bowl to cool. Compote should thicken as it cools.

To make Sabayon, combine yolks, 6 tablespoons Armagnac and sugar in a heat-proof bowl that fits over a medium saucepan. Fill saucepan with 1-2 inches of water and bring to a low simmer. Whisk mixture constantly over simmering water until light and fluffy and volume is doubled. If edges start to scramble, immediately remove bowl from saucepan and whisk rapidly, returning bowl to pan to finish cooking if needed. Whisk in 1-2 tablespoons remaining Armagnac to lighten the sabayon.

To serve:
Reheat pears briefly in honey syrup over low heat. Mound about 2 tablespoons compote in pear cavities. Place a spoonful of sabayon in center of dessert plates and set a pear on top. Drizzle a little of the honey mixture over pears and serve.
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