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Sep 18, 2008 5:12 pm US/Eastern
Tony Tantillo: Hosui Apple Pears
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CBS food reporter Tony Tantillo.
CBS
What you're seeing is the world's largest apple pear farm
right here in Kingsburg. CA., Kingsburg Orchards growing some of the finest
apple pears you'll ever enjoy.
Well, the first tip here in the Kingsburg Orchards here in Kingsburg, CA
and the apple pears which I showed you earlier how beautiful this orchard is,
1500 acres of apple pears, it's going to be the Hosui variety, the golden
variety. Look how beautiful this is; one of my favorites. I take that back,
they're all my favorites.
You know what? Just a few years ago when you wanted to find
apple pears, they were so expensive and only a few specially stores had them,
but now they're available just about anywhere you buy produce. The prices are
great and the quality you just can't beat.
Great in salads, and you know also they don't oxidize, they
don't turn brown, so you can cut 'em before you put them in a salad and leave
them on the counter; they will still be beautiful.
Make sure when you buy them, take a look at this pear,
golden brown all the way around, skin nice and tight, free from any shriveling
whatsoever.
When you bring them home, it's best to store them in the
refrigerator. You can store them on the counter, but I like them in the
refrigerator, cool and crisp like an apple.
Let me cut one of these for you. Is that beautiful or what?
Like I said" they don't oxidize," so this color stays like this until you're
ready to prepare your salad.
Loaded with nutritional value, great dietary fiber, the
apple pear, the Hosui variety, you just can't beat it.
Asian Pear Lavosh
20 – 30 appetizers
2 Apple (Asian) Pears diced small
4 tablespoons unsalted butter
¼ cup brown sugar
1 package Lavosh broken into appetizer size pieces
1 package Prosciutto cut into bite size pieces
1 package soft Blue Cheese
- 1. Melt butter in a medium saucepan.
- 2. Over low heat, sauté pears and stir in brown sugar. Cook until tender and sweet. Remove from heat and let cool.
- 3. Assemble appetizers by placing a piece of the prosciutto on the lavosh, then a small amount of the pear and pipe the bleu cheese on top to finish. Repeat this procedure for the remaining appetizers.
