Wife Jan’s college friends are visiting and I have been cooking up a storm. I had decided to make Hoe-waffles and it seemed a bit of a scant breakfast. I had a couple of pears in the basket I and decide to make a side fruit salad. Pears just by themselves seemed just too plain, so I quickly thought to add some marmalade.
Karl’s Pears with Mandarin Marmalade
2-3 d’anjou pears
2 Tbs. Karl’s Mandarin Marmalade
1. Stem, core, and chop the pears into small bite sized pieces.
Tip: It is not necessary to peel the pears—unless you want to—but cut away any bad spots.
Note: I quarter the pears from top to bottom and slice away the stem and core. I then slice the quarter in half—to make eight pieces—slicing cross ways into small pieces.
2. Put the pear chunks into a bowl and add the marmalade.
Tip: Any marmalade will do, But I had some of my own on hand.
Note: I had one guest who could not eat citrus, so I took out one portions to serve plane.
3. Gently toss the pears to completely coat them with the marmalade.
4. Serve in individual bowls.
Tip: If your marmalade has bits of rind place some on top as a garnish.