Sweet & Crunchy on the Go!

The flavouring in your salad, as a crunchy bite on a sandwich or just a tasty easy-to-eat snack. You really can enjoy Migo® anytime and anywhere!

Migo® the friendly pear. Anytime, anywhere!


Pizza with pear & gorgonzola

Read the recipe here.

Serves 2 Preparation time: 15 min.
Cooking time: 20 min.

1 Migo® pear 1 red onion
2 balls of fresh pizza dough
100 ml of crème fraîche
100 g of raw ham, sliced
100 g of gorgonzola
30 g of pine nuts
15 g of arugula

Preparation method
Preheat the oven to 200°C.

Cut the pear in half lengthways. Remove the core with a teaspoon or melon baller. Place the pear halves on their flat side and cut them into thin slices. Cut the red onion into rings.

Thinly roll out the pizza dough on a floured worktop into a round piece measuring approximately 30 cm. Cover it with crème fraîche. Keep 1.5 cm clear of the edge.

Divide the slices of ham, pear, gorgonzola and the pine nuts across the pizza.

Bake the pizza in the oven for 20 minutes.

Cover the baked pizza with the arugula and cut into slices.


Pouched pear hearts with chocolate sauce

Read the recipe here.

Serves 2
Preparation time: 30 min.
Wait: 1 hour

2 Migo® pears
500 ml of red wine
75 g of sugar
1 bay leaf
1 cinnamon stick
1 star anise
75 g of dark chocolate
50 ml of cream

Preparation method

Peel the pears and cut a wedge out of the round side, giving the pear a heart shape.

Place the pears in the pan and add the wine. Add enough water to just cover the pears. Please note, the pears will float. Add the sugar and spices and bring the pears to the boil. Briefly stir so the sugar can dissolve. Leave the pears to simmer gently for 30 minutes (poach) with a lid placed on the pan. They are done once you can easily prick them with a fork. Allow the pears to cool down for an hour in the poaching liquid.

Meanwhile, chop the chocolate into small pieces and place them in an ovenproof bowl with the cream and butter. Place the bowl on a saucepan of hot water and heat gently. Stir until the chocolate and butter have melted and a smooth sauce is created. Remove the bowl from the heat.

Remove the pears from the pan and dab them dry. Cut them in half lengthways.

Place two pear halves on a plate with the cut sides facing up (possibly cut into the round side so the pears stay in place more securely). Serve the pear halves with a scoop of ice cream and add some warm chocolate sauce.

Tip: Turn the poaching liquid into mulled wine by bringing it to the boil with some cut up orange (including the peel) and 3 cloves. Strain the liquid and add a dash of brandy.


Pear Sandwich

Read the recipe here.

For 2 people

1 Migo® pear, thinly sliced
25g rocket
2 tbsp cranberry compote
100g brie, sliced
50g Parma ham
4 slices of brown wholemeal bread

  1. Spread 2 slices of bread with a tablespoon of cranberry compote each.
  2. Then fill them with slices of pear, brie, Parma ham and rocket.


Pear & Yoghurt

Read the recipe here.

For 2 people

1 Migo® pear
1 Kanzi apple
500g of thick yoghurt
6-8 tbsp pear granola

  1. Slice the pear and apple into small chunks.
  2. Fill a 350-400ml pot or mug with layers of granola, pear, apple and yoghurt.

Pear granola

80g quinoa, uncooked
120g oatmeal
50g sunflower seeds
50g pumpkin seeds
1 tsp cinnamon
1 tsp vanilla flavouring
1 Migo pear, in small chunks
2 tbsp maple syrup
1 tbsp water
2 tbsp sunflower oil
Pinch of salt

  1. Put the maple syrup, water, sunflower oil and vanilla flavouring into a small pan with a pinch of salt and heat on a low flame.
  2. Mix in the quinoa, oatmeal, cinnamon, pear chunks, sunflower seeds and pumpkin seeds and stir the syrup throughout.
  3. Spread the granola out across a baking tray, covered in greaseproof paper, and bake for 45 minutes at 120˚C.
  4. Allow to cool and store in a sealed pot.


Pear Salad

Read the recipe here.

For 1 person

1 Migo® pear
50g oak leaf salad
½ red onion, in thin rings
25g white grapes
50g goat's cheese balls
25g walnuts

1 tbsp olive oil
½ tbsp balsamic vinegar
1 tsp honey

  1. Mix all the ingredients for the dressing.
  2. Slice the pear into small chunks.
  3. Put all the ingredients into a lunchbox separately and put the dressing in a small separate box.


Pear Pokébowl

Read the recipe here.

For 1 person

1 Migo® pear, in chunks
60g rice
25g carrot, julienne
50g cucumber, sliced
25g radish, thinly sliced
25g soybeans
15g scallion, in small rings
5g sesame seeds

1 tbsp mayonnaise
2 tbsp soy sayce
1 tsp chilli sauce
½ tsp sesame oil
½ lime, squeezed

  1. Cook the rice according to the instructions on the packaging and allow it to cool.
  2. Mix all the ingredients for the dressing.
  3. Mix the dressing with the pear and the scallion.
  4. Take all the ingredients separately and mix before eating.