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Pear Sorbet Recipes

  • Juice of 2 lemons
  • 4 pears, peeled and cored
  • 1 cup of water
  • ¼ cup of sugar
  • 1 Tbs. pear liqueur
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.

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

Butternut Squash with Spinach and Bacon

  • 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
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!

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