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Ontario Pear Crisps with Chèvre and Pine Nuts

In place of crostini or crackers on a cheese plate, bake pear slices. This truly beautiful summer starter showcases the shape of the sweetened pear and tops it with rich chèvre. Choose Ontario Bartlett or Bosc pears for a crisp, sweet base that cuts the sharpness of the cheese.

1	firm Ontario Pear	1
1/2 cup	each: water and granulated sugar	125 mL
6 oz	herbed chèvre	175 g
1/4 cup	pine nuts, toasted	50 mL

Using a mandolin or vegetable peeler, thinly slice pear lengthwise.

In medium pot over medium-high heat, bring water and sugar to boil, stirring occasionally; continue boiling [do not stir] 5 minutes. One by one, place slices of pear in syrup; cook 1 minute. Remove pear slices with slotted spoon; arrange on parchment-lined baking sheet in single layer. Bake in 200°F (100°C) oven until crisp and dry, about 2 hours. Let cool completely on rack.

Place 1 tsp (5 mL) of chèvre on each pear slice; sprinkle with a few pine nuts.  

Makes approximately 20 pieces.

Variation:
Pear Crostini : Substitute pear crisps with toasted baguette pieces topped with thin slices of raw pear, chèvre and pine nuts.

Source: www.ontariotenderfruit.com

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Duck Confit with Caramelized Ontario Peaches

In the province of Québec, Eastern Townships, Montérégie and Québec City produce excellent ready-to-use duck confit. Paired with the sweet flavours of caramelized Ontario freestone peaches, Quebec maple syrup and reduced balsamic vinegar, it's a dish worthy of praise.

2 tbsp	olive oil	30 mL
2	endives, halved lengthwise	2
	Salt and pepper to taste
4	Ontario peaches , pitted and quartered	4
2 tbsp	maple syrup	30 mL
6 tbsp	balsamic vinegar	90 mL
4	duck confit legs	4
2 cups	watercress	500 mL
12	cooked asparagus spears	12

In a heavy-bottomed skillet over medium heat, heat oil. Lay endives flat side down in skillet and season with salt and pepper. Cook until golden and crisp around the edges; turn and sauté other side until tender. Add peaches, and cook until slightly golden brown. Add maple syrup and vinegar, cook, stirring, until slightly reduced, approximately, one minute. Set aside.

In a large skillet, over medium heat, add duck legs skin side down and warm through for 7 to 10 minutes. Turn and continue to warm for another 8 to 10 minutes. To serve, arrange watercress on platter and top with warm duck. Add the asparagus, endive and peaches. Spoon remaining sauce from pan over the duck and serve immediately.

Hélène's tip : Duck confit can be found across Canada in specialty food stores.

Serves 4.

Source: www.ontariotenderfruit.com : developed by Hélène Laurendeau

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Halibut with Zesty Ontario Peach Salsa

There's nothing quite like the taste of halibut to evoke a feeling of Canada's East Coast - it is one of their regional treasures. Pair it with one of Ontario's most beloved fruits, the peach, and you have a refreshingly light summer meal. If you can't find halibut, it is easily substituted with salmon or char.

Ontario Peach Salsa

1/2 cup	pitted and finely diced Ontario peaches	125 mL
1/3 cup	finely diced honeydew melon	75 mL
1/3 cup	finely diced cucumber	75 mL
1/3 cup	finely diced red onion	75 mL
2 tbsp	lime juice	30 mL
1/2 tsp	salt	2 mL
pinch	sugar	pinch
2 tsp	chopped fresh cilantro	10 mL
	Fresh chiles, to taste

Halibut

1-1/2 lb	halibut steaks	750 g
4	cloves of garlic, minced	4
3 tbsp	rice vinegar	45 mL
3 tbsp	brown sugar	45 mL
3 tbsp	each fish sauce and teriyaki sauce	45 mL
3 tbsp	toasted sesame oil	45 mL
1 tbsp	grated ginger	15 mL
1 tbsp	chopped cilantro	15 mL
1/2 tsp	each salt and pepper	2 mL

Prepare salsa: In a large bowl combine peaches, melon, cucumber, red onion, lime juice, salt, sugar, cilantro and chilies. Refrigerate for at least one hour.

Prepare halibut: Place steaks in a re-sealable plastic bag. In a medium bowl, combine garli c, vinegar, sugar, fish sauce, teriyaki sauce, sesame oil, ginger, cilantro, salt and pepper. Add marinade to fish in bag, seal and let marinate in refrigerator for one hour.

Grill fish on the barbecue turning only once, approximately four minutes per side, until cooked. Plate grilled halibut, top with peach salsa or serve on the side.  

Serves 4.

Source: www.ontariotenderfruit.com : developed by Hélène Laurendeau

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Panna Cotta with Ontario Plum Coulis

Light, silky panna cotta always makes an elegant dinner finale and is remarkably easy to prepare. Here, the Italian classic is infused with nutty Amaretto and topped with homemade Ontario plum coulis - it simply bursts with juicy seasonal flavour, tasting a piece of Ontario in every bite!

Ontario Plum Coulis

1 lb	Ontario plums	500 g
1/4 cup	sugar	50 mL
1/2 cup	orange juice	125 mL

Panna Cotta

0.4 oz	1-1/2 envelopes unflavoured gelatine	10.5 g
1/4 cup	cold water	50 mL
1-1/2 cups	18% cream	375 mL
1-1/2 cups	2% milk	375 mL
1/2 cup	sugar	125 mL
1 tbsp	Amaretto liqueur	15 mL
	Canola oil
8	sprigs of mint	8
	Ontario plum slices for garnish

Prepare Coulis: Cut plums in half, remove pits and coarsely chop. In a large saucepan over medium-high heat add plums, sugar and orange juice and stir to combine. Bring to a boil. Lower heat and simmer, stirring occasionally, until plums are very soft. Remove from heat and cool to room temperature. Using a blender, purée plum mixture until smooth. Strain mixture through a fine sieve to remove any peel and set aside.

Prepare Panna Cotta: Allow gelatin to swell in cold water for five minutes (follow package directions). Meanwhile, in a medium saucepan add cream, milk and sugar. Place saucepan over medium heat and gently stir until sugar has fully dissolved - do not boil. Remove from heat and add Amaretto. Slowly stir gelatin into the cream/milk mixture until completely dissolved. Lightly grease ramekins with oil. Divide cream mixture evenly into ramekins and refrigerate for three hours, or until the panna cotta has set.

To serve, run a knife around the inside edge of each ramekin. Invert panna cotta onto individual serving plates and top with plum coulis. Garnish each plate with a sprig of fresh mint and slice of fresh plum, if desired.

Hélènes Tip : Plum coulis can also be stored in the refrigerator for up to five days. Use to garnish pound cake, angel food cake, oatmeal, waffles, crêpes, ice cream and yogurt.

Serves 6 to 8, depending on size of ramekin.

Source: www.ontariotenderfruit.com : developed by Hélène Laurendeau

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Roast Beef, Blue Cheese and Ontario Coronation Grape Jam Sandwich

These sandwiches are full of cross-country regional appeal from Canadian blue cheese, Alberta beef and homemade fruity, sweet-tart Ontario Coronation Grape Jam - topped with a handful of spicy arugula and a grind of fresh black pepper, they hit a new flavour high.

Ontario Coronation Grape Jam
4 cups	Ontario Coronation Table grapes	1 L
2 cups	sugar	500 mL
1 tbsp	lemon juice	15 mL
Sandwiches
1/4 cup	Canadian blue cheese, crumbled	50 mL
1 tbsp	butter, softened	15 mL
4	Kaiser, cut in half or sliced multigrain bread	4
4 tsp	Dijon mustard	20 mL
8 oz	Alberta roast beef, thinly sliced	250 g
4 tbsp	prepared Ontario Coronation Grape Jam	60 mL
for garnish	baby arugula leaves	for garnish
	salt and pepper, to taste

Prepare Ontario Coronation Grape Jam: Squeeze individual grapes between fingers to remove skins and reserve pulp and skins separately. In medium saucepan over medium heat, add pulp and cook, stirring, for 10 to 15 minutes or until smooth. Remove from heat and strain to remove any seeds. Return pulp to clean saucepan and add grape skins, sugar and lemon juice. Over medium-high heat, bring mixture to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for approximately 20 minutes or until mixture thickens to a jam-like consistency. Remove from heat, pour into a bowl and allow to cool to room temperature, stirring occasionally. Transfer to airtight plastic container and store in refrigerator for up to one week.  

Assemble Sandwiches: In a small bowl, mix blue cheese and softened butter until smooth; divide in four and spread over the top halves of each roll. Spread 1 tsp (5 mL) mustard over the bottom halves. To assemble, fill each sandwich with 2 oz (60 g) roast beef, 1 tbsp (15 mL) Ontario Coronation grape jam and a small handful of baby arugula leaves.   Season with salt and freshly cracked pepper and sandwich with top half of roll. Serve immediately.

Source: www.ontariotenderfruit.com