I'm sure they're great in salads, but not enough to put bushels to use!
Barb, that website has some ideas. Liked the chicken and nashi (cool name) stir-fry, I'm going to send that to the owner of the tree. Another recipe had them wedged, peeled and cooked in a bit of chicken broth (served as a side to a veal chop). Would be interesting to serve, I think, with a pork chop doused with a maple vinaigrette. Both items tangy and savory with a hint of sweet.
Chicken and Nashi Stir-Fry
1 - 2cm stalk lemongrass (white part), finely sliced
1 - 2cm piece ginger, peeled and diced
juice of 1 large lime
1 tsp fish sauce
1 tsp palm or brown sugar
1 large green chilli (optional)
2 large (450g) chicken breast fillets
2 large Nashi
Combine the lemongrass, ginger, lime, fish sauce, sugar and chilli into a medium bowl. Mix well. Slice chicken into strips and toss in marinade. Slice Nashi into thin wedged strips.
Drain chicken, reserving marinade. Heat a large non stick pan or wok and fry chicken until golden. Add Nashi and continue cooking 2 minutes. Pour over marinade, toss well until hot, then serve.
Tip: the marinade can be made in advance, and the chicken marinated overnight
Prep time: 10 minutes
Cooking Time: 10 minutes
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov