Summer Poached Pear Recipe

Fourth of July is without a doubt one of my favorite holidays for picnicking.  Warmer weather, a long holiday weekend and enjoying a spectacular fireworks show on the national mall are just a few of the many reasons why I find picnicking to be an absolute must!  When trying to come up with a delicious menu that suits the time of year and is easy to transport, the one go-to that always makes the cut is my summer poached pear recipe.

My summer poached pear recipe is a fabulous addition to any picnic and/or summer meal.  It's easy to create, has a wonderful flavor profile and serving it cold makes for an absolutely refreshing and delicious conclusion to any summer meal.  Here is how I went about creating this recipe.  

Ingredients

• 4 - 6 D'Anjou Pears
• 1 Bottle Sauvignon Blanc (ex. Napa Cellars Sauvignon Blanc)
• Juice of 5 Lemons
• Peel of Half of a Lemon
• 1 Vanilla Bean (cut in half)
• 1/2 cup Sugar
• 2c Water
• 1 Star of Anise
• Heavy Whipping Cream
• 2 Tbs Powdered Sugar
• 1 tsp Vanilla Extract
• Fresh Summer Berries

Instructions

1. In a medium sized dutch oven, combine the juice of a lemon, bottle of wine, sugar, vanilla bean, lemon peel, water and anise.  
2. Cover with a lid and begin to heat on a medium/high setting 
3. Meanwhile, pour the juice of remaining lemons into a large bowl
4. Peel pears and place in the bowl with lemon juice making sure to thoroughly coat each pear to prevent browning
5. When the liquid in the dutch oven reaches a boil, gently place the pears in the boiling liquid, cover and allow contents to boil for 25 minutes. *Note- When the pear is cooked, you should be able to pierce through the pear without any resistance. 
6. While the pears are cooking, in a separate bowl combine 1 cup of heavy whipping cream, vanilla extract and powdered sugar
7. Use a hand mixer on a high setting to whip the cream until semi stiff peaks are achieved
8. When pears are finished cooking, gently remove them from the boiling liquid and set aside on a plate to cool.  
9. Continue cooking the liquid for another 45 minutes (roughly) until the liquid reduces down into a syrup that can coat the back of a spoon.  
10. Serve pears with a mix of seasonal fresh berries, a dollop of whipped cream, sprig of fresh mint and drizzle of the poaching syrup.  

Heirloom Panzanella Salad Recipe

Nothing beats the taste of fresh summer produce!  Literally this is probably what I look forward to most with the start of the summer season.  Whether your enjoying the delicious array of berries that are now in season or the abundance of fresh herbs like basil, summer is the best time of year for enjoying all things fresh and colorful. 

In an effort to come up with a recipe that best celebrates the array of delicious summer flavors, I spent some time researching recipes in hopes of finding inspiration.   All I can say is that it was time well spent, because I came across the most fabulous collection of Panzanella Salad recipes and could not have been more excited to create my own.

My Heirloom Panzanella Salad recipe is really a meal in and of itself - carbohydrates, protein, dairy, fresh veggies and healthy fats.  In addition, this recipe is super easy to make (minimal cooking involved) and can keep for up to 3 days in the fridge (making it ideal for meal planning and entertaining).  Here is how I went about creating this most delicious seasonal dish:

Ingredients

• 1 Loaf Fresh Italian Bread (cut into 1" cubes)
• 1 Lg Heirloom Tomato (cut into 1/2" cubes)
• 1 pkg Mini Heirloom Tomatoes (sliced in halves or quarter pieces)
• 1c Fresh Basil (sliced into strips)
• 1/2 Red Onion (sliced into thin strips)
• 5 Mini English Cucumbers (cut into 1/4"semicircles)
• 1 Jar Capers (drained and rinsed)
• 1 8oz Ball Fresh Mozzarella (cut into 1/4" cubes)
• Sweet Mini Peppers (about 1c of sliced pieces)
• 1/2c Olive Oil
• 4 Tbs Red Wine Vinegar
• 2 tsp Dijon Mustard
• 1 Shallot (finely chopped)
• 1/4 tsp Freshly Cracked Pepper
• 1/2 tsp Kosher Salt (+ more for seasoning bread)
• Spray Olive Oil (about 3-4Tbs)

Instructions

1. Preheat oven to 375 degrees fahrenheit
2. Place bread cubes on a baking sheet lined with parchment paper
3. Spray tops of bread with olive oil and then sprinkle with kosher salt
4. Bake in the oven for about 15 minutes until golden brown
5. Meanwhile, in a very large bowl (like this one) combine onions, capers, peppers, cucumbers, tomatoes, basil and mozzarella.  Then set aside
6. In a small bowl (or glass measuring cup, which is my preference), combine 1/2c olive oil, red wine vinegar, mustard, shallot, pepper and 1/2 tsp salt
7. Pour vinaigrette over mozzarella/veggie mixture and toss
8. Add toasted bread cubes (once slightly cooled) to the vinaigrette coated veggies and slowly toss until all ingredients are sufficiently incorporated.
9. Allow the salad to sit for at least an hour before serving so that the flavors have time to blend together.  

*I love serving this salad alongside freshly grilled steaks or packing this salad for a picnic with friends.