Canned Pears: Always Ripe and "Pear-fect"
By: Wayne Ryan
Milder weather not only means blue skies and blooming flowers,
it's the start of outdoor gatherings. It's also a great excuse to
switch up the menu. Salads and kabobs are favorites during warmer
months and canned fruit can easily enhance a recipe. Canned
Bartlett pears are always ripe, ready to eat and contain virtually
no fat or cholesterol. So next time you host a get-together, add a
little sweetness to the feast with this 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
1 can (15 ounces) Bartlett pear halves in extra-light syrup
1 can (81/4 ounces) Bartlett pear halves in extra-light syrup
1 can (15 ounces) blueberries in light syrup
1 can (83/4 ounces) apricot halves in extra-light syrup
Juice of 1 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 as well. Top salads with 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.
Barbecued Pear and
Chicken Kabobs
Makes 4 Servings
1 can (15 ounces) Bartlett pear halves
1/2 cup bottled barbecue sauce
2 tablespoons honey
1 tablespoon Dijon mustard
1 clove garlic, minced
8 kabob skewers
1 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 chunks; set aside. In a bowl, stir together barbecue
sauce, honey, mustard, garlic and 3 tablespoons of the reserved
pear juice. On 4 skewers, alternate the pear and bell pepper
pieces.
On remaining skewers, place chicken pieces. Brush all skewered
ingredients liberally with the sauce mixture. Grill chicken skewers
over medium coals for 10 minutes (or broil for 5 minutes), brushing
occasionally with sauce.
Add pear-pepper skewers; grill for 5 to 7 minutes (or broil 2 to 4
minutes) more, or until chicken is no longer pink and pears and
peppers are heated through. Serve one chicken kabob and one pear
kabob per serving.
Nutritional information (per serving): Calories: 241, Protein: 25g,
Carbohydrates: 29g, Fiber: 1g, Fat: 3g, Cholesterol: 63mg, Sodium:
407mg.
A "pear-fect idea" for outdoor gatherings is a Blueberry, Pear and
Apricot Salad with Almonds.
For more recipes and tips, visit www.eatcannedpears.com.
Article Source: http://www.articledashboard.com
Tags: blueberry
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