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

Mains
-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
-Stir-fry

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

Desserts
-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

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

asdasdSticky Nashi Puddings
Sticky Nashi Puddings
2 large nashi
1 cup sugar
1/3 cup water
100g butter
2 eggs
1/2 teaspoon vanilla essence
1/3 cup brown sugar
1 cup self raising flour

 

Preheat oven to 180C.

Peel and slice nashi into 4 thick round circles. Set aside. Finely dice the remaining nashi.

Put sugar and water into a small saucepan and heat until sugar is dissolved and has turned a light caramel colour. Pour a little into the base of four large greased non- stick muffin tins. Arrange the nashi slices on top of the caramel.

Melt the butter and leave to cool. Beat eggs with vanilla and brown sugar. Add butter. Sift the flour and stir well to combine. Fold in the extra diced nashi. Divide the mixture between the muffin tins.

Bake for 20-30 minutes until set.

Remove from oven and turn out onto plates.

Serve warm with extra caramel sauce and cream or icecream.

Serves 4.