My Personal Chef - The answer to your Premier Member of the United States Personal Chef Association
Today is  
The Chef
Services
Catering
Recipes
Salsas
Contact
 
Pear Sorbet Recipes

Ingredients:
  • Juice of 2 lemons
  • 4 pears, peeled and cored
  • 1 cup of water
  • ¼ cup of sugar
  • 1 Tbs. pear liqueur
Process:
Pour lemon juice over pears to prevent browning. In small saucepan, combine sugar and water and bring to a boil. Cook over gentle heat until thick and syrupy; about 20-30 minutes.

Bring a medium saucepan of water to a gentle boil and add the pears. (Water should cover pears completely.) Poach for 10 minutes or until they are very tender. Drain the pears and place in food processor - puree until thick. Mix in pear liqueur and ½ cup syrup and mix for 30 seconds. Pour the mixture into a stainless steel container and freeze. Cover after the sorbet has solidified.

Serve:
Scoop sorbet into small bowls and to with fresh berries and mint leaves.



Butternut Squash with Spinach and Bacon

Ingredients:
  • 1 ½ lbs. butternut squash, cut into 1" cubes
  • 9 strips cooked turkey bacon, crumbled
  • 1 ½ cups minced yellow onion
  • 9 oz. fresh baby spinach, washed
  • 1 bag frozen corn
  • 5 Tbs. chopped fresh basil
Process:
Boil the squash until it is tender (approx. 15 min). Drain and set aside. Sauté onion in olive oil until it becomes translucent. Add spinach until wilted (3-5 min.).

Add cooked squash, basil, and corn. Season to taste with salt and pepper. Toss in bacon when ready to serve and ENJOY!


402 Forest
Royal Oak, MI 48067
Phone: 248-399-4204
Email: michael@mypersonalchef.org