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LINDA HOSKINS
Before I share my recipe for this week, I want to talk about Air Fryers for a minute. I was recently gifted with an Air Fryer, and the first thing I made in it was french fries. Oh my, they were so much better than the fries baked in an oven. Then I tried a recipe that was in the cookbook included with the machine for meatballs. I was pleasantly surprised at how fast the meatballs browned and crisped up. However, the flavor left me less than impressed, so I won’t be making that recipe again. I am looking forward to trying other recipes, and I hope that some of you will share with me your favorite air fryer recipes. Thank you in advance.
I have always loved Fried Apples. I think it makes a wonderful side dish or a dessert. I saw this recipe for Caramelized Pears and just had to try it. It was divine! I served it while still warm with a big scoop of ice cream. Yum. While eating it, I kept thinking how good this would be served on top of a bowl of oatmeal. I had some leftovers, and planned to gently reheat it, but then ate it cold right out of the bowl. Still yum!
CARAMELIZED PEARS
Makes about 3 cups
■ 1/2 cup light brown sugar
■ 1/4 cup butter, cubed
■ 1/4 tsp cinnamon
■ 4 cups peeled and chopped ripe pears (about 4 pears)
In a large skillet, combine the brown sugar, butter and cinnamon. Cook over medium heat until the sugar is dissolved, stirring occasionally, about 4 to 5 minutes. Add the pears, cook and stir frequently until the pears are tender, about 5 to 10 minutes. (if the pears start sticking to the pan, add just a little bit of water)
For this recipe, you can use Anjou, Bartlett or Bosc pears. Choose firm and just ripe pears. Avoid using soft pears. If you prefer, you can leave the peels on. I peeled only half of the pears when I made it. If you like a little crunch, add some toasted walnuts or pecans, or even sprinkle some granola on top! If you want a grown-up dessert, try adding a splash of brandy, bourbon or rum for a little extra flavor! When I made this, I used more cinnamon than called for, just because I really like the flavor of cinnamon. Refrigerate any leftovers.
If you have a recipe to share, please send to [email protected] or mail to Mascoutah Herald, PO Box C, Mascoutah IL 62258. Thanks and Happy Cooking!
