I’m trying really hard to not let fruit and vegetables go slimy in my frig.
It’s unpleasant to deal with.
Yesterday I found a still-fresh bunch of fresh mint leaves in my crisper and some perfect Anjou pears ripening in my fruit basket.
Pears and mint? The combination made sense to me, so here are the dishes I produced. Yes, we had two desserts for dinner!
1 Anjou pear
2 tbsp. feta cheese (The creamy Macedonian style worked well.
Try Gorgonzola for a stronger flavour.) Update. Gorgonzola was a bad idea. Not good after all. Wa-a-a-y too overpowering. Had to scrape it off. Stick with the feta.
2 tsp. quality EV Olive oil
2 tsp. honey
2 sprigs of fresh mint
Preheat oven to 350 degrees. Wash a large ripe Anjou pear. This variety stands up well to baking. Cut in half lengthwise and carefully remove the small core. I used a strawberry huller to do so. Then slice the halves into 1/4″ to 3/8″ slices and place in a single layer in a baking dish. Crumble feta over the slices and drizzle the olive oil over all. Bake for 6-8 minutes. Remove from oven, arrange on serving dishes, drizzle with honey, garnish with mint and serve.
Pears and Oranges with Mint Sugar
1 pear, cored and thinly sliced
1 orange, peeled and sliced
1 tbsp. finely chopped fresh mint leaves
1 tbsp. coconut sugar (What’s this?)