Starter: Bruschetta with Caramelised Pears & Grana Padano Riserva
1 loaf ciabatta bread
2 tbsp extra-virgin olive oil
60 ml honey
60g Grana Padano Riserva
3 sage leaves finely chopped
1. Peel and core the pears and slice them into wedges.
2. Heat a pan over medium-low heat, add in the butter and honey and allow the butter to melt. Fold in the pears and cook, turning them often, until they're tender and caramelised.
3. Cut the bread into thick slices and brush them with extra-virgin olive oil on both sides.
4. Heat a large pan on medium-low heat, add in the bread slices, and toast them for about 2 minutes on both sides until crunchy and golden on top. Remove the bruschetta from the skillet and set aside.
5. Remove the pears from the pan and add a couple of wedges on each bruschetta. Top each bruschetta with shaves of Grana Padano Riserva, sprinkle some sage leaves on top and serve.
Main: Italian Pear Walnut Salad
4 cups fresh greens chopped romaine or arugula work great
1 whole pear, diced
1/2 cup walnuts raw or toasted
2-3 tbsp extra virgin olive oil
1-2 tbsp balsamic vinegar
1-2 tsp raw honey
3 pinches fine sea salt
1. Add the greens to one communal serving bowl. Top the greens with pear cubes and walnut pieces.
2. In a small bowl, combine the olive oil, balsamic vinegar, honey, salt and white pepper. Whisk until it's combined. Taste the mixture and adjust the flavours to your taste.
3. When you're ready to serve and eat the salad, pour the dressing all over.
Dessert: Italian Pear Cake
1 1/2 cups all-purpose flour
1/4 cup + 1 1/2 tbsp cornstarch
1/2 tsp baking powder
1/4 tsp baking soda
3/4 cup sugar
3 large eggs (room temperature)
1 cup mascarpone (room temperature)
2 1/2 tbsp vegetable oil
1/4 tsp salt
In the same way that eating pears promote good health from the inside out, we also promote good skin from the outside in by applying Prickly Pear topically. The following products contain Prickly Pear: