Pear Anise Salad Recipes

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PEAR-ANISE SALAD



Pear-Anise Salad image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Simmer 1/2 cup each sugar and water with 3 star anise pods and a pinch of salt until syrupy, stirring, 8 to 10 minutes. Remove from the heat and stir in 1 tablespoon lemon juice, 1/2 teaspoon grenadine and some dried cranberries. Cool, then cover and chill overnight. Drizzle the syrup over sliced pears and top with a big splash of prosecco.

ANISE FRUIT SALAD



Anise Fruit Salad image

The thing I like best about fruit salad is you can change the ingredients based on what fruits are in season. Here, a subtle anise flavor highlights a bounty of fresh fruit.

Provided by Taste of Home

Categories     Breakfast     Brunch     Lunch

Time 30m

Yield 14 servings.

Number Of Ingredients 13

2 cups water
1-1/2 cups sugar
3 tablespoons lemon juice
1 tablespoon aniseed
6 cups cubed honeydew
4 cups cubed fresh pineapple
2-1/2 cups cubed cantaloupe
2 cups seedless green grapes
2 cups seedless red grapes
2 cups cubed orange sections
1 cup sliced fresh strawberries
1 medium firm banana, sliced
2 kiwifruit, peeled and sliced

Steps:

  • In a saucepan over medium-high heat, combine water, sugar, lemon juice and aniseed; bring to a boil. Reduce heat to medium; cook, uncovered, for 40 minutes or until mixture is slightly thickened and reduced by one-third (about 1-1/2 cups). Remove from the heat; cover and cool to room temperature, about 30 minutes. Meanwhile, in a large bowl, combine honeydew, pineapple, cantaloupe, grapes and oranges. Pour anise mixture over fruit; toss to coat. Cover and chill for at least 1 hour. Just before serving, add strawberries and banana; gently toss. Garnish with kiwi.

Nutrition Facts : Calories 205 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 52g carbohydrate (48g sugars, Fiber 3g fiber), Protein 2g protein.

ANISE AND PEAR BUBBLY



Anise and Pear Bubbly image

Provided by Claire Robinson

Categories     beverage

Time 10m

Yield 16 champagne flute-size drinks

Number Of Ingredients 5

2 cups pear nectar
1 cup pear liqueur (recommended: Poire William)
2 star anise
4 bottles Prosecco
16 cranberries

Steps:

  • In a small saucepan over moderate heat, add the nectar, pear liqueur and star anise. Bring up to a boil and turn heat off. Allow to steep for 5 minutes, then discard the star anise. Cool to room temperature and chill until ready to use.
  • To serve, drop 1 cranberry to the bottom of each champagne coupe or flute. Add 2 tablespoons of the spiced pear mixture for coupe glasses and 3 tablespoons for the flute glasses. Top with Prosecco and enjoy!

PEAR SALAD WITH HONEY VINAIGRETTE



Pear Salad with Honey Vinaigrette image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 8

2 cups 1-inch cubes day-old multigrain bread
1/4 cup plus 3 tablespoons olive oil
Salt and freshly ground black pepper
1 cup toasted pecans, roughly chopped
1 head butter lettuce, torn into bite-size pieces
1 large pear, thinly sliced
2 tablespoons honey
Juice of half a lemon

Steps:

  • Preheat the oven to 350 degrees F.
  • In a bowl, toss the bread cubes, 3 tablespoons of the olive oil and some salt and pepper. Place on a half sheet tray and toast for 20 minutes.
  • Assemble the salad in a large bowl with the pecans, lettuce, pears and croutons. Pour the remaining 1/4 cup olive oil, the honey, lemon juice and some salt and pepper in a Mason jar and shake.
  • Pour the dressing over the salad and serve.

ASIAN PEARS WITH STAR ANISE BAKED IN PARCHMENT



Asian Pears with Star Anise Baked in Parchment image

Parchment cooking is fruitful not only for savories but also for sweets. Here, applelike Asian pears,loaded with potassium, are honey-drizzled, vermouth-splashed, and star-anise-infused. Serve after dinner for a sugar-and-spice ending.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

1 lemon, juiced
2 Asian pears
4 whole star anise pods
1/4 cup honey
1/4 cup dry vermouth, dry white wine, cider, or water

Steps:

  • Preheat oven to 350 degrees. Cut 4 pieces of parchment paper to measure 12 square inches each. Juice lemon into a small bowl. Halve each pear horizontally. Dip cut sides of pear in lemon juice (to prevent browning). Using a melon baller, remove core from each half.
  • Place 1 star anise in cored center of each pear. Drizzle 1 tablespoon honey over each star anise.
  • Place a pear half, cut side up, on each piece of paper. Working with one piece at a time, hold pear half in paper in the palm of your hand; gather edges of paper around fruit with your free hand. Transfer to a rimmed baking sheet.
  • Pour 1 tablespoon vermouth into pear half in parchment. Twist paper tightly around top of each fruit to seal. Bake 45 minutes; pears should be tender. Transfer packets to shallow bowls. Serve immediately, opening packets at the table.

ENDIVE, PEAR, AND STILTON SALAD



Endive, Pear, and Stilton Salad image

Categories     Cheese     Dairy     Fruit     Leafy Green     Vegetable     Appetizer     Brunch     Roast     Picnic     Vegetarian     Lunch     Blue Cheese     Pear     Fall     Endive     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 12

For dressing
1 shallot
1 whole star anise*
1/3 cup vegetable oil
3 tablespoons fresh orange juice
1 teaspoon Port
For salad
2 firm-ripe pears (preferably Bosc)
4 Belgian endives
5 ounces Stilton cheese, crumbled (about 1 cup)
Garnish: chopped fresh parsley leaves or fresh chervil sprigs
*available at specialty foods shops and some supermarkets

Steps:

  • Make dressing:
  • Chop shallot and crush star anise. In a blender blend shallot, oil, orange juice, and Port until emulsified. Transfer mixture to a small bowl or jar and add star anise and salt and pepper to taste. Chill dressing, covered, at least 4 hours and up to 1 day. Pour dressing through a sieve into a bowl and discard solids. Whisk dressing until combined well.
  • Make salad:
  • Preheat oven to 400°F. and line a baking sheet with parchment paper.
  • Halve and core pears. Cut pears lengthwise into 1/4-inch-thick slices and arrange in one layer on baking sheet. Roast pears in middle of oven until pale golden, about 10 minutes, and cool on baking sheet.
  • Separate endive leaves, and, if desired, cut leaves crosswise into 1 1/2-inch-thick pieces.
  • On a platter or 4 salad plates arrange pears, endive leaves, and Stilton and drizzle dressing on top. Garnish salad with parsley or chervil.

PEAR-STAR ANISE ICE CREAM



Pear-Star Anise Ice Cream image

I can't decide whether I love the color-a pale celadon-or the exotic flavor of this ice cream more. The pear causes the base to have a thinner consistency than some other ice creams have before freezing, but the final texture is lovely. It's hard to peg the flavor as star anise in the ice cream, because the spice mellows with the cold and the cream, but it's addictive. This isn't a scoop-in-a-cone kind of dessert, but an elegant cookie on the side would be nice.

Yield makes 1 quart

Number Of Ingredients 8

2 cups heavy cream
2 cups milk
1 teaspoon Kosher salt
1 cup sugar
6 pods star anise, crushed
8 ripe pears, such as Bartlett
8 large fresh egg yolks, at room temperature
1/4 teaspoon pure vanilla extract

Steps:

  • Combine the cream, milk, salt, and sugar in a large saucepan and bring to a boil. Add the star anise and immediately remove from the heat. Allow the cream mixture to steep for about 30 minutes.
  • Stem and core the pears, then pulse in the food processor until you get a chunky purée. Strain the purée by pushing through a fine-mesh sieve, pressing on the solids with a spatula or the bottom of a ladle. You should end up with about 2 cups of liquid. Discard the solids. Put the pear liquid in a saucepan and cook over high heat, stirring frequently, until reduced by half, about 10 minutes.
  • Add the pear syrup to the cream mixture and bring to a boil over high heat.
  • While that mixture heats, place the egg yolks in a large heatproof bowl. Once the cream mixture has reached a rapid boil, remove from the heat and pour approximately 1 cup of the liquid over the yolks, whisking furiously. After the cream mixture is fully incorporated and the yolks are tempered, pour in the remaining cream mixture, whisking constantly as you do. Strain through a fine-mesh sieve into a clean container. Add the vanilla and stir to combine. Refrigerate until completely cold, then pour into an ice cream maker and freeze according to the manufacturer's directions.

RADICCHIO, PEAR, AND FENNEL SALAD WITH ANISE ORANGE DRESSING



Radicchio, Pear, and Fennel Salad with Anise Orange Dressing image

Categories     Salad     Fruit     Leafy Green     Vegetable     Appetizer     No-Cook     Vegetarian     Quick & Easy     Orange     Pear     Fennel     Winter     Shower     Vegan     Anise     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 11

For dressing
1/3 cup fresh orange juice
1 teaspoon sugar
1 teaspoon anise seeds, coarsely ground with a mortar and pestle or in an electric coffee/spice grinder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup extra-virgin olive oil
For salad
1 (1 1/4-lb) fennel bulb (sometimes called anise; preferably with fronds), quartered lengthwise
2 pears
1 3/4 lb radicchio (2 medium heads), thinly sliced

Steps:

  • Make dressing:
  • Whisk together all dressing ingredients in a large bowl until combined well.
  • Make salad:
  • Tear enough fennel fronds, if using, into small sprigs to measure 1/2 cup. Trim fennel stalks flush with bulb and discard stalks. Cut out and discard core of bulb, then cut bulb lengthwise into thin strips. Peel and core pears, then cut into 3-inch-long matchsticks. Add fennel strips and fronds to dressing along with pears and radicchio and toss well.

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