The first is an amaretto sour pear-tini spritzer aperitif.
1 part Amaretto
1 part Pear infused vodka
1 part sour mix (or lemon juice and agave nectar)
3 parts pear juice
Top with seltzer
Garnish with fresh pear
The second dish is a toasted pecan, roasted pear and fennel salad with a lemon pear vinaigrette.
Vinaigrette: 1 part lemon juice, 1 part pear juice, 2 parts olive oil, squirt agave nectar (or a little sugar,) salt.
The third is a walnut pear pesto with angel hair pasta, topped with almonds and parsley.
Chop together 1Tbs walnuts, 1Tbs pine nuts, 5 basil leaves, 1Tbs olive oil and a little salt. Chop 1/2 pear and mix together. Mix with pasta. Chop 1 Tbs parsley with 1Tbs almonds and sprinkle on top of pasta. The pear lends a nice sweetness to the pesto.
Finally for the 4th dish, we have a baked pear topped with almonds, raisins, and cranberry in a rum pear sauce.
**My camera is continuing to revolt after last week's sauce incident, hence the fuzzy photos.