Simply collectible – Appraise these scrumptious apple and pear recipes | TheUnion.com
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Simply collectible – Appraise these scrumptious apple and pear recipes

If you collect art, antiques or just have some mystery items around your house, you might want to consider attending the American Association of University Women’s Fifth annual Appraisal Faire on April 9 at the Banner Grange in Grass Valley.

At the Faire, you may bring a maximum of three items to be appraised. The cost is $12 for first appraisal; $8 for second; and $5 for the third item.

The Faire will take place at 12629 McCourtney Road, which is a new location for this year’s event. It goes from 9 a.m. to 3 p.m.



There are approximately 18 local appraisers, who donate their time, to appraise art, antiques, and collectibles. The money collected from this fund-raiser will help AAUW’s Educational Foundation support graduate students by giving grants in their specialized fields.

Judith Resnik received money to enable her to receive her doctorate in engineering and become an astronaut. Another part of the Educational Foundation is the Eleanor Roosevelt Fund, which gives teachers funds for research projects.




For more information on the Appraisal Faire, call 432-7556 or 274-7579.

The women of AAUW provided the recipes on this page and Teri McConnell’s orchard provided the fruit for the recipes.

(Makes 6 servings)

4-5 cups peeled, cored and sliced asian pears

1/4 cup sugar

1 tablespoon lemon juice

1/4 teaspoon salt

1 cup brown sugar

1 cup quick cooking rolled oats

1/2 cup flour

1/3 cup butter or margarine

Combine first 4 ingredients and turn into 1-1/2 quart baking dish. Combine brown sugar, oats and flour; cut in butter. Spoon over pear mixture. Bake in slow oven (325 F) for one hour. Serve warm, topped with vanilla ice cream if desired.

Mixed Greens of your choice

Asian Pears

Bleu cheese or goat cheese

Nuts (almonds or pecans, plain or candied)

Vinaigrette (Balsamic Vinaigrette works well)

Peel, core and slice pears. Drizzle a little lemon juice on them to prevent browning. Mix greens with vinaigrette. Crumble cheese on top. Place pears on top and sprinkle with nuts.

From: Ball Blue Book, “Guide to Home Canning, Freezing & Dehydration”

7-10 pounds asian pears or 7 pounds firm pears

1 lemon

2 pounds raisins

6 3/4 cups sugar

1 tablespoon cloves

1 tablespoon cinnamon

1 tablespoon nutmeg

1 tablespoon allspice

1 teaspoon ginger

1 cup vinegar

Wash, peel, core and quarter pears. Cut into one half inch pieces. Wash and cut lemon into quarters, removing seeds, then cut into one half inch pieces. Combine all ingredients in a large sauce pot. Bring to boil over medium heat; reduce heat and simmer for 40 minutes. Ladle hot mincemeat into hot jars, leaving one quarter inch head space. Remove bubbles. Adjust 1-piece caps. Process 25 minutes in boiling water bath. Yield about 9-pints.

(Makes 12 servings)

From: “Food & Family,” Fall 2004 (Kraft publication -free)

1/2 cup (1 stick) butter or margarine, softened

1 cup sugar; divided

1 cup flour

1 pkg (8 oz.) Cream cheese

1 egg

1/2 teaspoon Vanilla

1/2 teaspoon ground cinnamon

4 cups sliced peeled pears or apples (about 4 medium)

1/4 cup sliced almonds

Preheat oven to 425 F. Beat butter and one third cup of the sugar in small bowl well with electric mixer on medium speed until light and fluffy. Add flour; mix well. Spread firmly onto bottom and one inch up sides of 9-inch springform pan. Beat cream cheese and one third cup of the remaining sugar in same bowl with electric mixer on medium speed until well blended. Add egg and vanilla; mix well.

Spread evenly over crust. Combine remaining one third cup sugar and the cinnamon. Add the pears or apples in large bowl; toss to coat. Arrange over cream cheese layer; sprinkle with almonds. Bake 10 min.

Reduce temperature to 375 F; continue baking 25 min or until center is set. Cool on wire rack. Note: Pears will release juice, but it will soak back as it cools. Loosen torte from rim of pan. Cover and refrigerate three hours before serving. Store leftover torte in refrigerator.

(Makes 6 servings)

2 cups cranberries

3 cups sliced peeled cored apples

1 cup granulated sugar

1 tablespoon lemon juice

1/4 teaspoon salt

1 cup packed light-brown sugar

1 cup quick-cooking rolled oats

1/2 cup all-purpose flour

1/3 cup butter or margarine, softened

Vanilla ice cream (optional)d

Combine first five ingredients and turn into shallow 1-1/2 quart baking dish. Combine brown sugar, oats and flour; cut in butter. Spoon over cranberry mixture. Bake in slow oven (325 F) for one hour. Serve warm, topped with vanilla ice cream, if desired.


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