Tips To Help You 22222: Corner Cooking Longer Days Mean Light And Delicious Entrees (NAPSA)—Longer days and warmer weatherinspire light and tasty meals that can be enjoyed outdoors in the backyard orpatio. Delicious make-ahead entrees are just right for leisurely weekend dining and a satisfying addition to a brunch or buffet gathering with family andfriends. Along with a main dish andtasty sides, fruit is a must on any menu. The USDA recommendsthreetofive servingsof fruit daily and, thanks to the wonders of modern canning, a variety of delicious fruit is available any timeof year, including succulent Pacific Northwest canned pears. Pears come halved orsliced and makea flavorful, low-calorie addition to a variety of recipes. For an elegant outdoor brunch, consider Pear Cherry Crepes. This dish is designed to impress but it’s not difficult to prepare. One tip is to prepare the crepes ahead of time and freeze them. Defrost for about an hour before assem- bling, then add the filling and compote, heat and eat. Perfect for busycookson thego. PEAR CHERRY CREPES Crepes: 1% cups skim milk 1 cup all-purpose flour 2 egg whites 2 Thsp. sugar % tsp. vanilla extract non-stick spray coating lated sugar. Beat with rotary beater until well mixed. Spray a 6-inch skillet with non-stick coating and heat over medium heat. Remove pan from heat and spoon 2 tablespoonsof batter into hot skillet. Lift and tilt skillet to spread batter. Return to heat, browning crepe on one side only. Invert onto paper towels. Repeat with remaining batter to make 16 crepes. To makefilling: In small bowl, combine filling ingredients; mix well. For an elegant outdoor meal, To make compote: Drain pears; reserve juice in small saucepan. Bring juice to a boil; cook until reduced by consider Pear Cherry Crepes. half, about 8 to 10 minutes. Filling: 1 carton (15 ounces) skim milk ricotta cheese 3 Tbsp. powdered sugar 1 tsp. freshly grated lemon Drain thawed cherries; dis- peel Compote: 1 can (16 ounces) pear halvesorslices, packed in juice 1% cups frozen dark sweet cherries, thawed 14 tsp. freshly grated lemon peel To make crepes: In small bowl, combine the milk, flour, egg whites, vanilla and granu- Slice pears into 4 inchslices. card juice. In medium bowl, combine hot juice, pears, cherries and lemonpeel. To assemble crepes: Spoon 3 tablespoons of ricotta filling across center of crepe and fold sides overfilling. Place crepes seam side down on baking sheet. Bake at 350F until warm and lightly browned, about 5 to 8 minutes. To serve, place two crepes on each plate. Top with warm compote. Makes8 servings. For more simply delicious pear recipes, visit www.eatcanned pears.com.
