Grilled Chicken and Pear Kebobs

This one was inspired by a salad recipe and I thought I could adapt it to a kebob.

1 boneless breast of chicken
1 pear (ripe)
olive oil
poultry seasoning
margoram
salt
pepper
3 shish kebob skewers

Pre heat grill or oven to 350F. If using the oven, place a grill pan into oven during the pre-heat.

Wash and pat chicken dry with paper towel. Cut chicken into cubes. In a small bowl place some olive oil, poultry seasoning, margoram, salt and pepper and mix. Add chicken. Stir to cover chicken with oil mixture. Wash pear. Cut pear into thick slices or cubes.

Thread skewers alternately with chicken cube, then pear cube. Leave a bit of space at both ends of skewers to make it easier to handle.

Cook until done, about 15 mins. Turning every 5 mins. to prevent burning.

Enjoy,
Myrna

Baked Pears with Cinnamon

A nice dessert with or without ice cream.

5 ripe, firm anjou Pears
1/3 c. sugar
1/3 c. dark brown sugar (packed firmly)
3/4 tsp. ground cinnamon
1/3 c. raisins
1/3 c. water

Preheat oven to 350F. Core pears with apple corer, being careful to only remove core and stems. Trim bottoms so they will stand upright. Arrange in a baking dish. In bowl, combine sugars and cinnamon. Stir in raisins. Fill pears with half of the sugar mixture. In the other half of the sugar mixture, stir in the 1/3 c. water and pour around the pears.

Bake pears, uncovered, until tender and the sauce is like syrup. If syrup becomes too think, stir in a bit more water. Baste pears occassionally. Bake about 50 mins.

Serves 5.

Enjoy,
Myrna