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There’s something inherently elegant about cooking fruit; it’s always a crowd-pleaser. This dessert is perfect for entertaining with because you can make the yogurt topping ahead of time. The yogurt itself goes great with other fruit or as a finisher for waffles. It’s also fun to have guests make their own sundae-style serving by offering raisins or fresh raspberries alongside the nuts. Ingredients: 6 medium pears, peeled and halved 2 tablespoons butter ¼ cup honey 2 teaspoons ground cinnamon ½ teaspoon ground cloves 1 cup plain yogurt ¼ cup toasted walnuts, chopped (optional) Directions: Combine yogurt with about ½ the honey and cinnamon in a medium bowl. Chill for at least an hour. Slice each pear half into 4 slices and add to a heated pan of melted butter. Add remaining honey and cloves. Stir until pears are well-coated and tender, about 8-10 minutes. To serve, spoon pears into a small bowl and top with a dollop of yogurt. Sprinkle with nuts if using.
"Platano" is a Spanish word for the fruit we Americans know as the plantain. The plantain is a heartier older cousin of the sweet, commercial banana, and a fruit I think is underused here in America. Firmer plantains are commonly used for savory dishes, but as they ripen, they become sweeter. When that happens, they become perfect for desserts and other sweet dishes. Look in the dessert section of the menu restaurants across central and South American restaurants, and you will find fried plantains, or platanos fritos. This version of plantains is quite versatile. I’ve served it as a simple dessert, but it pairs well many breakfast and lunch staples. If you’re able, make extra honey butter to reserve; it's a great spread that complements the plantains beautifully. Ingredients: 3-5 small ripe plantains 2 tablespoons room-temperature butter, plus 2 tablespoons for frying 1 tablespoon vegetable oil 2 tablespoons honey Cinnamon for sprinkling Directions: Mix 2 tablespoons softened butter with honey. Refrigerate until firm enough to spread. Cut ends from plantains. Slice skin lengthwise and peel. Cut in ¼ inch slices and set aside. Heat the remaining butter and vegetable oil in a large skillet. Arrange plantain slices in single layer and heat for 3-5 minutes per side or until golden brown. Sprinkle with cinnamon and serve warm with chilled honey butter.
This recipe comes to us from "sickchick" in the Gluten-Free Forum. Ingredients: 8 slices of Prosciutto 1 medium Zucchini sliced thin ½ Acorn squash peeled and sliced thin ½ small red onion sliced thin 1 clove Garlic pulverized then minced. pinch Oregano Kosher Salt & Pepper to taste Olive oil or butter for pan sautéing (depending on dietary restrictions) 1 cup Polenta 2 cups organic Veggy Broth Directions: Cut the squash, zucchini, onion and prosciutto in long narrow (thin) lengths. Prepare Polenta following package directions, but substituting Veggy Broth for water. Meanwhile in a 12" skillet, pour Olive oil or Butter, heat to Medium, and when pan is hot add acorn squash pieces, let brown on both sides, cook about 3-5 minutes on each side, then add remaining ingredients and sauté until all veggies are cooked through and zucchini starts to turn translucent, about 10-12 minutes. Serve on hot Polenta with a little Olive Oil [drizzled] -or (Fresh grated Parmesan if you can have dairy) over the top. Makes 4 servings.