Caramelized Pears Over Ice Cream

by Ukrops, November 11, 2009 | Email | Permalink

It’s peak pear season in Ukrop’s produce department. These juicy, fresh fruits are delicious when eaten alone as a snack, but they can also be used in all sorts of recipes. Mix them with sugar, butter and cloves, then serve them over ice cream for a unique dessert.

Caramelized Pears Over Ice Cream

Serves: 4 | Prep Time: 5 minutes | Cook Time: 10 minutes

4 Tbsps. unsalted butter
½ cup brown sugar
4 pears, cored and cut into large dice (about 4 cups)
¼ tsp. ground cloves
4 scoops vanilla ice cream


Melt butter in a medium frying pan over medium heat. Once butter foams, sprinkle sugar on top and cook until bubbling and dissolved, about 3 minutes. Add pears and cook, stirring rarely, until mixture is caramelized and pears just start to release juice. Gently fold in cloves. Place 1 scoop of ice cream in each of 4 bowls. Spoon pears over ice cream.


Quick Meals: Arugula Salad with Manchego and Pears

by Ukrops, November 2, 2009 | Email | Permalink

This delicious salad is packed with fresh flavor. Try making it for a light lunch, or serve it as a first course at your next dinner party.

Spicy Arugula Salad with Manchego and Pears
Serves: 8 | Prep Time: 15 minutes | Cook Time: 5 minutes


1/3 cup pepitas (untoasted pumpkin seeds)
1/3 cup plus 1 Tbsp. Joe’s Market Extra Virgin Olive Oil
3 Tbsps. white wine vinegar
1 tsp. honey
1 tsp. grainy mustard
¼ tsp. salt, plus additional for sprinkling on pepitas
1/8 tsp. pepper, plus additional for sprinkling on pepitas.
4 cups packed arugula
4 cups Belgian endive
1 half-pound piece Manchego, sliced thin
2 ripe red pears, cored and sliced thin

Over medium-low heat, cook pumpkin seeds in 1 Tbsp. oil stirring constantly, until puffed and beginning to brown, about 4 minutes. Transfer to a plate lined with paper towels and sprinkle lightly with salt and pepper. Reserve oil.

Whisk together vinegar, honey, mustard, salt and pepper. Add remaining olive oil and reserved oil from skillet in a slow stream, whisking until blended.

Divide Belgian endive between plates, fanning to create a semi-circle. Arrange arugula, pear slices and cheese on top. Drizzle with dressing. Sprinkle with pumpkin seeds.


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