Tucked inside is a great collection of tempting recipes showcasing the sumptuous pear in all its versatility. These recipes range from the subtly sweet to the sassy savory. This book features over 200 favorite recipes, many from local outstanding cooks, beautiful photographs of pears, and a display of pear packing labels. This year, 2008, is the 16th annual Pear Festival. The Festival celebrates the agri-tourism of Kelseyville, The Pear Capital of the World, and the crown jewel of the summer fruits, the Pear.

For copies of the Pear Cookbook send a check for $17.50 made out to:
Kelseyville Pear Festival
P.O. Box 384
Kelseyville, CA 95451

Sample Recipes:

Dutch Pancakes with sautéd Pears
Courtesy of:
Janice Stokes
Kelseyville, California

For pancake:
4 eggs
1 cup milk 1 cup flour
1/2 teaspoon salt
1/4 cup butter

Heat oven to 425 degrees:

Put eggs in blender and whirl at high speed 1 minute. With motor running gradually pour in milk, then slowly add flour and salt; continue whirling for 30 seconds. Put butter in 9" or 10" pie pan or cast iron skillet. Place in oven until butter melts. When hot pour in batter and bake until puffy and golden brown, about 20 to 25 minutes. Sides will puff up like a popover.

While pancake is baking sauté 2 large peeled and sliced pears in 4 tablespoons of butter. Sprinkle pears with 2 or 3 tablespoons sugar or to taste and 1/4 teaspoon cinnamon. Add lemon juice to taste.

To serve cut pancake in wedges and top with pears and any juice in pan. May top with sour cream or yogurt to taste.

Konocti Bartlett Tart
Courtesy of:
Madelene Lyon

Crust:
1/2 cup butter
1/3 cup sugar
1 egg yolk
1 tsp almond extract
2/3 cup toasted almonds, finely chopped
1 1/2 cups flour
Bake at 400 degrees for 20 minutes

Filling:
8 oz cream cheese
2 tsp finely grated lemon rind
1 tsp nutmeg
1/2 cup Lake County Riesling
4 Bartlett pears
2 tsp sugar

Glaze:
1/4 cup apricot jam
1/4 cup Lake County Riesling
Sieve apricot jam and cook together with the Riesling for about 5 minutes, set aside.

Combine cream cheese, lemon rind, nutmeg, sugar and Riesling. Pour into baked crust. Arrange peeled and quartered Bartlett pears in filling fanning them a bit. Bake at 350 degrees for 15 minutes, then brush carefully with glaze and sprinkle with more nutmeg. Bake an additional 15 minutes until lightly browned.