Innside New Jersey

EAT INN: A healthy celebration of fruits and salads

Lighten up for spring with the tart-sweet Apple and Pear Salad from Dancer Farm Bed and Breakfast Inn (New Egypt).

Apple and Pear Salad

We recommend Cortland apples and Bose or Anjou pears.

In a large bowl, mix the apples, pears, raisins, and nuts together.

In a small saucepan over medium heat, bring the water and cinnamon sugar to a boil.

Pour the sugar water over the apple and pear mixture and stir gently. Sprinkle with cinnamon sugar or brown sugar to taste.

Can be served warm or at room temperature.

The Baked Stuffed Pears compliments of Candlelight Inn (North Wildwood) are sweet and delicious, and so easy to prepare.

Baked Stuffed Pears
This creative adaptation from the kitchen of Bill Moncrief is based on a recipe from Harry & David’s Catalog and Store. Preparation is easy and it bakes in the oven while you prepare the rest of your breakfast.

To make the stuffing mixture: In a large bowl, using a large spoon, mix the walnuts, raisins, cinnamon, lemon zest, orange zest, and nutmeg together until well blended. Add sufficient maple syrup to the bowl to cover the mixture. Stir and continue adding syrup to form a paste-like mixture. Set aside.

Preheat the oven to 325˚F.

To prepare the pears: Cut the pears in half lengthwise, then cut a small slice off the rounded side of each half so they don’t “wobble” when served. Use a melon baler to scoop out the seed area, then use a paring knife to cut a “V” at either end to remove the extension of the stem.