4 portions
Preparation time: 30 min.
Cooking time: 20 min.
Wait: 1 hour

Ingredients
2 Migo^® pears
45 g of butter
20 g of granulated sugar
75 g of syrup
75 g of light brown sugar
200 ml of cream
1 bag of mix for crème pâtissière (140 g)
4 slices of cake
Extra requirements: 4 glass jars of approx. 250 ml with a lid

Preparation method
Preheat the oven to 200°C.

Peel the pears and cut them in half lengthways. Remove the core with a teaspoon or melon baller. Place the pear halves next to each other on a baking tray on their cut side and cover them in baking paper. Brush the pears with 20 g of the butter and sprinkle them with the granulated sugar. Bake the pears in the oven for 30 minutes. Turn them halfway through. Allow them to cool completely.

Meanwhile, place the syrup, brown sugar and the rest of the butter in a saucepan. Gently heat the mixture until the butter has melted. Stir occasionally. Bring the mixture to the boil and allow to simmer for 5 minutes. Add 75 ml of cream and bring back to the boil. Leave to boil for one more minute and then transfer into a bowl. Allow to cool.

Prepare the crème pâtissière in line with the instructions on the packaging.

Cut the slices of cake in half. Place half of the pear on top with the round side facing down and the cut side against the glass. Place half a slice of cake on the bottom of each glass jar, next to the pear. Then build layers of crème pâtissière, caramel sauce, slice of cake, crème pâtissière and caramel sauce up against the pear. Close the jars and store them in the fridge.

Whip the rest of the cream at the serving location. Open up the jars and serve them with a large dollop of whipped cream on top.

Lunch dish for 2, side dish for 4
Preparation time: 15 min.

Ingredients
1 shallot
5 tbsp of olive oil
1 tbsp of red wine vinegar
1 tsp of Dijon mustard
1 Migo^® pear
1 stump of red chicory
50 g of walnuts
50 g of lamb’s lettuce
100 g of brie
Handful of basil leaves

Preparation method
Finely chop the shallot.

Heat the oil in a frying pan and fry the shallot on a low heat for approximately 5 minutes. Transfer the oil and shallot into a bowl and stir in the red wine vinegar and mustard. Season the dressing with ground pepper and a little bit of salt.

Cut the pear in half lengthways. Remove the core with a teaspoon or melon baller and cut the pear halves into thin slices. Cut the chicory leaves off the stump.

Coarsely chop the walnuts and roast them in a frying pan for a few minutes without oil or butter until they start to give off their fragrance. Transfer to a plate and allow to cool down.

Divide the lamb’s lettuce, red chicory leaves and sliced pear over two deep plates. Cut the brie into slices and spread over the salad. Spoon on the dressing and sprinkle with walnuts. Garnish with basil leaves.

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

Ingredients
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.

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

Ingredients
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.

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.

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.

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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.

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
pepper
salt

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.

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

dressing
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.