Pear And Pistachio Guacamole Recipes

PEAR AND PISTACHIO CRISP

Steps:

• Preheat the oven to 350 degrees F. Coat an 8-inch round baking dish with the nonstick cooking spray.
• Peel and core the pears; then dice the fruit. Transfer to a large bowl and toss with the cinnamon and lemon juice. Set aside.
• Mix the oats, sugar, flour and salt together in a medium bowl. Add the butter and use your fingers to work the butter into the flour until the mixture comes together and the crumbles are about the size of peas. Mix in the pistachios and set aside.
• Pour the pears into the baking dish and top them with the oat mixture. Bake until the top is brown and the pears are bubbly, 40 to 45 minutes. Serve warm with vanilla ice cream or plain Greek yogurt, if desired.

THE BEST GUACAMOLE

Steps:

• Put the diced onion into a small strainer and rinse under cold running water. Transfer to a small bowl and cover with 1 cup cold water. Stir in the vinegar and let sit for 10 minutes.
• Slice the avocados in half, remove the pits and scoop the flesh into a medium bowl. Pour the lime juice over the avocado. Using a fork or potato masher, mash the avocado until creamy with some chunks remaining. Drain the onions well and add to the bowl, along with the jalapeno, garlic, salt and cilantro. Stir to combine.
• Serve immediately with tortilla chips. Or press a piece of plastic wrap directly against the surface of the guacamole to prevent discoloration and refrigerate until ready to serve.

PEAR PISTACHIO CRISP

Steps:

• Preheat oven to 350° F.
• In a bowl, combine the pears and cinnamon and toss to combine. Toss in the lemon juice.
• In a separate bowl, whisk together the oats, flour, brown sugar, and salt.
• Working with your fingers, crumble the butter into the flour mixture until it is combined and about the size of peas. Mix in the pistachios and set aside.
• Pour the pears into a greased 8-inch baking dish and cover with the oat mixture.
• Bake for 40-45 minutes.

PISTACHIO GUACAMOLE

Steps:

• In a bowl, mash avocados and lime juice together with a fork. Fold in all but 3 tablespoons pistachios; season with salt. Top with remaining pistachios and serve immediately with tortilla chips.