Naxi, Nazi and Nashi
Trip Start Jan 30, 2007
632Trip End Dec 31, 2011
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One is an ethnic group in south-west China, one is a pear, and one is associated with Germany and Hitler.
I live among Naxi people and eat a fruit that sounds the same - Nashi - but this is a Japanese word I've since found (when I moved here I thought maybe the fruit was named after the people in Lijiang).
And what can you do with it?
Because it is grainy and stays crisp, it features in salads . . . and more
Refreshing ways with Nashi
Nashi Champagne Cocktail - add nashi puree or slices
to a flute and fill with champagne.
Serve fresh Nashi on a cheese platter with nuts and a dessert wine.
Nashi are ideal for peeling, coring and preserving, or made
into jam or chutney.
Try the mouth-watering juice combination of nashi, ginger
and your favorite berry or nashi and passionfruit.
Frozen nashi juice iceblocks make a healthy and
refreshing treat for children
Spark up the kids school lunchbox by adding a
refreshing, tasty Nashi.
Nashi hold their shape well when cooked - add to a
fruit flan or use Nashi instead of apples in a crumble
Nashi is fantastic just 'au natural'.
1 kg nashi
1 large green apple
2 large onions, diced
1 tbsp grated lemon rind
1 tbsp grated orange rind
3/4 cup raisins
1 cup sugar
11/4 cups white vinegar
1 cup water
1/2 tsp ground ginger
1/4 tsp ground cloves
1 tsp salt
Peel and core nashi and apples and chop.
Combine all ingredients in a large heavy based pot.
Stir, bring to boil and simmer until thick and syrupy
(approx. 60 minutes)
Cool slightly and put in warm, sterile jars. Seal jars when cool.
To sterilise jars - wash jars and lids in hot soapy water.
Rinse. Place upside down on tray in warm oven for 20 minutes.
Makes 8-10 jars
Serve on oatcakes with creamy blue cheese accompanied
by ripe nashi wedges.
Wholemeal Walnut and Nashi Muffins
and Nashi Muffins
2 1/2 cups wholemeal
1/2 cup castor sugar
135g butter, melted
2 cups buttermilk
2 nashi, peeled and chopped
1/2 cup chopped walnuts
Mix together the flour and sugar and stir in the butter, egg
and buttermilk. Add the nashi and nuts and mix lightly, until
Put the mixture in greased muffin pans and bake in a pre-heated 200C oven for 20 minutes.
Sticky Nashi Puddings
Sticky Nashi Puddings
2 large nashi
1 cup sugar
1/3 cup water
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.
Caramelised Nashi Tart
2 sheets ready-rolled shortcrust pastry
1 egg, beaten lightly
3 nashi (450g)
¼ cup (55g) firmly packed brown sugar
½ teaspoon ground nutmeg
½ cup (50g) ground almonds
¼ cup (75g) mascarpone or whipped cream
Preheat oven to moderately hot. Line oven tray with baking paper.
Cut eight 11cm rounds from pastry sheets; place four of the rounds on prepared tray; brush with egg. Using 9cm cutter, remove centres from four remaining rounds; centre pastry rings on top of the 11cm rounds. Bake tarts, uncovered, in moderately hot oven about 15 minutes or until golden brown.
Peel and core nashi; slice thinly. Stir butter, sugar and nutmeg in medium saucepan over low heat until sugar dissolves; add nashi. Cook, stirring occasionally, over low heat, until nashi softens. Drain nashi mixture over medium bowl; reserve caramel mixture.
Meanwhile, whisk almonds, mascarpone and a little reserved caramel together.
Spread nut mixture in centre of baked tart shells; arrange nashi mixture on top. Serve warm, with heated reserved caramel mixture.
The delectable taste of warm caramel and crunchy nashi makes these tarts a heavenly experience.
Nashi pear tarte tatin
All you need to make this super easy dessert is butter, sugar, puff pastry and nashi pears. Don't know about you, but I'm trying it tonight!
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Ingredients (serves 4)
* 60g butter, chopped
* 3/4 cup brown sugar
* 2 nashi pears, peeled, core removed, thinly sliced
* 1 sheet frozen ready-rolled puff pastry, partially thawed
1. Preheat oven to 200°C. Melt butter in a shallow, non-stick, ovenproof frying pan over medium heat. Add sugar and stir until well combined. Reduce heat to low and simmer for 5 minutes. Remove from heat. Stand for 5 minutes or until bubbles subside.
2. Arrange pear, overlapping slightly, in frying pan. Place pastry over pear, pressing edges down into the pan. Bake for 25 to 30 minutes or until pastry is puffed and golden.
3. Allow to cool in pan for 5 minutes. Invert tart onto a large plate. Serve.
Notes & tips
* Serving suggestion: Tarte tatin is a famous French upside down tart traditionally made with apples. Serve warm with cream or vanilla ice-cream.
This is similar to those fancy asian pear salads you tend to find in more upscale restaurants. Super-easy to make, and easy to vary the ingredients to your liking. (Try different kinds of greens, cheese, or add other veggies). Asian pears are a great addition to most any salad...a little bit of that sweet crunch does amazing things! Plus, most of the main ingredients you can still find at the Farmers' Market!
* 4 cups of mixed greens (baby greens are the best!)
* 1 head of radicchio
* 2 medium Asian Pears, diced
* 1 1/2 T. white wine vinegar
* 1/2 t. Dijon mustard
* 4 t. olive oil
* 1/2 t. sugar
* Salt and pepper to taste
* Feta cheese (or other type) to taste
Tear the greens and radicchio into bite-sized pieces. Combine greens and diced pears in a salad bowl. In a separate bowl, whisk vinegar and mustard. Add oil while whisking. Add salt, pepper, and sugar. Top salad with crumbled feta. Drizzle salad dressing on top, to taste. Serves 4
ANOTHER GREAT ASIAN PEAR SALAD
* Baby spinach
* Asian pear
* poppy seed salad dressing
I use about 2 cups spinach, 1 diced Asian pear, 1/4 cup walnuts and poppy seed dressing for one meal sized salad.
APPLE-ASIAN PEAR SALAD
* 2 T. vegetable oil
* 1 T. apple cider
* 1 T. apple cider vinegar
* 1 T. honey
* 2/3 c. pecan halves
* 1 bunch watercress or mixed fresh greens, trimmed
* 2 apples, sliced thinly (red apples add color)
* 2 Asian pears, sliced thinly
* 6 oz. Crumbled bleu cheese
Preheat oven to 350F degrees. Combine oil, cider, cider vinegar, and honey in a small jar with a tight-fitting lid; shake well to combine. Toast pecans on baking sheet in preheated oven for 7 minutes or until crisp and fragrant; set aside. Arrange greens on 6 chilled salad plates. Arrange apple and Asian pear slices on top of greens. Sprinkle with bleu cheese and pecans. Shake dressing once more and drizzle over each plate. Serves 6
ASIAN PEAR DESSERT PIZZA
* Basic pizza dough (see recipe below)
* ¼ cup plus 2 T. sugar, divided
* Butter-flavored vegetable cooking spray
* 2 T. honey
* 2 large Asian pears, cored and sliced
* ½ t. ground cinnamon
* ¼ cup (1 oz.) crumbled bleu cheese
* 2 T. raisins
* 2-4 tablespoons coarsely chopped walnuts
Make basic pizza dough (see recipe below), adding 2 tablespoons sugar to flour. Spray 12-inch pizza pan with cooking spray. Spread dough on pan, making rim around edge. Drizzle dough with honey. Arrange Asian pears on dough, spray with cooking spray and then sprinkle with remaining 1/4 c. sugar and cinnamon. Sprinkle bleu cheese, raisins, and walnuts over pears. Bake pizza at 425 degrees until crust is browned, 15 to 20 minutes
VEGAN CHOCOLATE CAKE with ASIAN PEAR BUTTER
If you have a 'vegan-suspicious' family ... just don't tell them ... they'll never know! Of course, you could just use regular milk and margarine, if you prefer. I like it because there are no eggs in the recipe.
* 3 scant cups all purpose flour
* 2 tsp. baking soda
* 1 1/2 tsp. salt
* 2 cups sugar
* 1 cup cocoa
* 1 cup warm coffee
* 1 1/3 cups warm water
* 1/2 cup apple butter/Asian pear butter
* 2 Tbl.vinegar
* 2 tsp. vanilla
* 1 ¼ cup canola oil
* Vegan margarine
* 1/4 lb. semi-sweet chocolate chips
* 1/2 cup soymilk
Preheat oven to 350 F
Mix dry ingredients in a large bowl. Stir in the wet ingredients and mix until the batter is free of lumps. Grease a bundt pan (or 9 X 13 pan) with margarine. Bake at 350 for approximately one hour or until the batter springs back when lightly touched. Cool for about 15 minutes before inverting pan onto a plate or cake stand.
Frosting (if desired):
Melt ¼ pound semi-sweet chocolate chips in ½ cup soymilk. Beat the mixture until smooth and pourable. When the cake has cooled completely, pour the icing over the top and allow it to drip down the sides of the cake.
Yield: 12 large slices.
Caramelized nashi pears with hot chocolate sauce Recipe
This recipe is listed under:
1 nashi pear, peeled and cored, sliced into thick chips
2 tbs icing sugar
½ cup pouring cream
¾ cup chocolate chips
Mint, to serve
1 Combine pear and icing sugar in a bowl. Heat a frying pan over medium heat, cook pears for 5-6 minutes or until pear caramelises.
2 Heat cream in a saucepan over medium heat until it comes to the boil, add chocolate chips and remove from heat and stir until smooth.
3 Stack nashi pear chips on a plate top with a sprig of mint and serve chocolate sauce in a ramekin to the side.