I saw this recipe on foodnetwork.com and I thought it would be fun to make a different kind of guacamole for Cinco de Mayo. This guacamole recipe couldn’t be any more different from the traditional, but it was delicious! It had a slightly sweet, slightly spicy flavor that went great with tortilla chips and was a perfect addition to our Cinco de Mayo dinner.
PEAR AND PISTACHIO GUACAMOLE
3 Hass avocados, halved, pitted and cubed
2 firm ripe Seckel pears or 1 large Anjou pear, cored and finely diced
2 Tbsp. chopped fresh cilantro
juice of 1½ – 2 fresh limes
1 clove garlic, finely chopped
1 small jalapeño, minced (if you want it less spicy, remove the seeds)
½ tsp. salt
¼ tsp. pepper
3 Tbsp. chopped roasted pistachios
lime wedges, for serving
blue corn tortilla chips, for serving
Toss together the avocados and pears in a medium bowl.
Stir in the cilantro, juice from 1½ limes, garlic, jalapeño, salt, and pepper.
Taste and adjust seasoning with additional lime juice, salt, and pepper if desired.
Transfer to a serving bowl and sprinkle pistachios over top.
Serve with lime wedges and blue corn tortilla chips.
In the movie “City of Angels,” when Seth (Nicholas Cage) asks Maggie (Meg Ryan) to describe to him what a pear tastes like, she says, “Sweet, juicy, soft on your tongue, grainy like sugary sand that dissolves in your mouth.” It’s the perfect description for this unpretentious little fruit.
We don’t have pears in the Philippines so I’d never tasted them before coming to America. My mother-in-law (who was Dutch) loved them, though, so I always made sure to buy some whenever she came to visit. I learned to love them because of her. This recipe is actually one of the very first pies I learned to make when I arrived in the United States as a teenager. It’s an easy recipe and has long been one of our family’s treasured favorites.
1 unbaked, 9-inch, deep dish pie crust (store-bought frozen, or make your own)
2 pears (Anjou, Bartlett, or Bosc pears are good for baking)
1 cup white sugar
⅓ cup flour
¼ cup melted butter
1 tsp. vanilla extract
Preheat oven to 400ºF.
Line pie crust with parchment paper or foil and fill bottom with pie weights or dried beans.
Bake pie crust for 8 minutes, then remove parchment paper and pie weights, and continue to bake another 3-5 minutes until light brown.
Remove crust from oven and set aside.
Lower oven temperature to 350ºF.
Peel, core, and slice each pear into 8 wedges for a total of 16 wedges.
Arrange pear slices in pie crust like spokes of a wheel with narrow ends toward center and overlapping. You can slice portions of the narrow ends off to make them thinner and easier to overlap and fit in the crust. I usually take one of the pear slices, cut the thicker end off and lay it over the center to cover the overlapping ends. Also, you may not need all the pear slices depending on how big your pears are.
In a medium bowl, beat eggs and sugar together.
Add flour, melted butter, and vanilla and beat until well combined.
Pour custard over pear slices.
Bake for 50-60 minutes or until custard jiggles slightly in the center when shaken.