WHYYs Friday Arts visits a lush Asian orchard, but doesn't need a passport. Subarashii Kudamono, a world-class producer of gourmet Asian pears, is right next door: its orchards are spread across several acres of the Lehigh Valley. Asian pears are not your average pears. Look at the surprisingly spherical fruit as it hangs on the branch and then follow its travels as it is picked, inspected, wrapped, and sent into the world. Subarashii insiders describe the patented varieties of Asian pears that they have carefully bred for rich, sweet flavors you won't find anywhere else. Subarashii Kudamono means "wonderful fruit," and these pear growers are serious about living up to the name.
2 medium-large (2 1/2 in. diameter) Subarashii Kudamono Asian Pear (Niitaka variety) cubed or cut into wedges
1 head of Ice Berg Lettuce cut into 4 wedges
1/2 cup walnuts or pecans
1/2 of a 4-oz. log of goat cheese crumbled (roughly 4 tbsp)
1/4 cup honey
Pinch each of salt and pepper
1/2 cup balsamic vinegar
Directions
First, get your balsamic honey reduction going. Place honey, balsamic vinegar and salt and pepper in a small saucepan and bring to a boil over HIGH HEAT. Soft Boil (at 240 degrees) until the ingredients have reduced to a syrupy consistency (like maple syrup consistency) for about 5 minutes (this should yield about 2 tbsp.) Turn off heat and set aside until your salads are ready.
Divide the four wedges of lettuce among four plates. Top your greens with the Asian Pears, crumbled goat cheese, and walnuts.
Finally, drizzle your balsamic reduction over the tops of the salads.
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