Pears with Ginger and Sour Cream Topping
Indian Gingered Tomato Salad
Ginger Salad Dressing
Fruity Compote


Pears with Ginger and Sour Cream Topping

1 large can (approx. 29 ounces) pear halves
juice of 1 orange, about 1/3 C
2 Tbsp lemon juice
1/2 tsp ground ginger
1 cinnamon stick
2 whole cloves
1 cup seedless raspberry jam or currant jelly
red food coloring, if desired
1 cup heavy cream
1/4 cup sour cream
2 Tbsp granulated sugar
1 Tbsp vanilla extract

Drain pears, reserving syrup.
In a saucepan, combine syrup with orange and lemon juice and spices.
Let stand for 1 hour. Add pear halves and bring to a simmer over
medium-low heat. Cool; refrigerate to chill thoroughly.
Whisk jam or jelly with red food coloring and 3 Tbsp of the chilled pear
liquid. Place pears in a serving dish and top with jam or jelly mixture.
Whip cream until stiff; fold in sour cream, sugar, and vanilla. Spoon
whipped cream mixture decoratively over the pears.
Serves 8.

>From Diana Rattray,Your Guide to Southern U.S. Cuisine.



Indian Gingered Tomato Salad

Dressing
2 pieces ginger, peeled
2 cloves garlic
salt, to taste
1/2 cup vinegar or lemon juice
1/2 cup vegetable oil

Salad
2 large ripe tomatoes, chopped
1/4 onion, chopped
3 or 4 sprigs fresh coriander leaves, finely chopped


Crush ginger using mortar and pestle to make 1 tsp fine paste. Add
garlic; crush with ginger. Remove to small bowl; whisk in salt,
vinegar and oil. In bowl, mix tomatoes, onion and coriander. Add
salad dressing; toss lightly to coat.
(Serves 4 To 6)

Annunciation Greek Orthodox Church
The Food of Our People.



Ginger Salad Dressing

2 Tbsp Ginger, fresh; peeled & -coarsely chopped
2 Tbsp Dijon mustard
2 tsp Hoisin sauce
1 Tbsp Balsamic vinegar
1 Tbsp Soy sauce, light
Cayenne pepper; to taste
1 Tbsp Sherry
2 Tbsp Sesame oil
1/2 cup Oil

Blend ingredients in blender or processor. Makes about 11/4 cups.

>From Sam Waring <waring.infomail.com>:

The Culinary HerbFAQ

----

Source: Recipefavorites Digest
Posted By:



Fruity Compote

1/2 cup sugar
1 1/2 cups water
1-inch piece fresh ginger, peeled and thinly slivered
1 cup dried fruit mix
2 cups fresh or frozen cranberries
1 orange, peeled and sectioned
1 Granny Smith apple, peeled, cored
and cut into small, thin wedges.

In large saucepan, combine sugar, water and ginger.
Bring to a boil over high heat. Add dried fruit mix.
Bring back to a boil and immediately reduce heat to low
simmer. Cook, uncovered, until fruit is not quite tender,
about 5 minutes. Add cranberries and simmer, stirring
occasionally, until cranberries pop. Stir in orange and
apple. Remove from heat and allow to cool down. Serve
warm or at room temperature.

Yield: 6 servings.

Per serving: 161 calories, less than 1 g. total fat
(0 g. saturated fat), 42 g. carbohydrate, 1 g. protein,
4 g. dietary fiber, 5 mg. sodium.

SOURCE: SimpleMeals Digest
Posted By: "Betty-Ellen" >
FROM ANN IN FLA


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