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-Salad of Atlantic Trout
-Waldorf Salad
-Nashi Lamb salad with Orange 
-Mustard Dressing
Sung Choi Bao with Nashi
-Chinese Roast Duck Salad
-with Nashi

-Roast Loin of Pork
-Veal Cutlets with Nashi 

-Pizza with Nashi, Prosciutto, --Blue Cheese and Caramelized -Onion

-Asian Salad with Nashi & ---Chinese Char Siu Pork
-Hot & Sour Chicken Nashi

-Gnocchi with Nashi & Walnuts 
-Chicken, Nashi & Walnut Stirfry

-Blueberry Nashi Pancakes

-Caramelised Nashi Tart
-Nashi Compote

-Sticky Nashi Puddings
-Nashi & Almond Tart

-Nashi Pannacotta
-Nashi & Fig Crumble
-Maple Baked Nashi with Choc -Buttons
-Nashi Fritters with Palm Sugar

-Bircher Muesli
-Walnut and Nashi Muffins
-Lime & Mint Cooler
-& Nashi Lassi
-Nashi Chutney

asdasdNashi Compote
Nashi Compote

2 nashi
1 lemon
1/2 cup Muscat
1/2 cup water
1/3 cup honey
8 dried figs, halved
1/2 cup dried apricots
1 thin slice fresh ginger

Core and halve nashi; cut into wedges. Peel rind from half of the lemon, avoiding any white pith; cut rind into thin long strips.
Squeeze lemon – you will need 2 tablespoons juice.

Combine rind, juice, Muscat, water and honey in a saucepan,
bring to boil; stir until honey is melted. Stir in nashi, figs and apricots.

Simmer, uncovered, for 5 minutes, or until nashi are just tender. Remove fruit from syrup using a slotted spoon; keep warm.

Boil syrup, uncovered for about 7 minutes or until reduced by half. Serve hot syrup over fruit.

Serves 4