Chelan Fresh fruit is the perfect ingredient for a wide array of recipes. Whether sweet or savory, apples, cherries and pears all serve delicious culinary purposes. Looking for ideas? We invite you to step into our kitchen and look through our featured recipes below. Want more? Check out our variety of recipe-filled eBooks!

Chocolate Pear Valentine Tarts

Posted by Meg Raines on Jan 31, 2017 12:24:57 PM

Pear and chocolate are a match made in heaven. Wrap one up for your sweetheart for a sweet treat on Valentines Day!

Yield: 3-4 large heart shaped tarts (see note)


1 1/3 cups all purpose flour
3 tablespoons unsweetened cocoa powder
1/2 cup powdered sugar (or 1/4 cup granulated sugar)
Pinch of salt
1 1/3 sticks cold unsalted butter, cut into small cubes
2 large eggs
1/2 teaspoon pure vanilla extract
1 large Bosc pear, ripe but firm
1/4 cup hazelnuts (or nut of your choice), toasted
3 ounces bittersweet chocolate, plus more for garnish 
Course sugar for garnish, optional



1. To make the dough; In a food processor, pulse the flour, cocoa powder, sugar and salt until combined. Add the cold butter cubes, pulse until it resembles a course meal, about 10-15 times. Add one egg and the vanilla, pulse until the dough starts to clump together but does not ball up completely.
2. Turn the dough out onto a lightly floured surface and shape into thick disc, cover tightly with plastic wrap and refrigerate for at least one hour. The dough can be stored in the refrigerator for up to 3 days or frozen for up to a month.
3. Let dough sit on the counter for 10 minutes before using to soften a bit. Line a sheet pan with parchment paper and set aside. Roll the dough out on a lightly floured surface until it is about 1/4or 1/8thick (about the size of sugar cookie dough). Working quickly so the dough does not get too warm, cut shapes out using your cookie cutter and gently transfer to the sheet pan, refrigerate for 10 minutes to allow the dough to firm up.
4. Preheat the oven to 375 degrees Fahrenheit. Prepare the filling; thinly slice the pear, grind the nuts in a food processor or spice mill, and finely chop the chocolate, set aside.
5. In a small bowl add the remaining egg and 1 tablespoon of water, whisk to combine.
6. Assemble the tarts; with a pastry brush or your finger coat the outside edges of your tart bottomswith the egg wash. Add a few tablespoons of ground nuts and chopped chocolate to the center of each tart, layer pear slices on the top of the nuts and chocolate. Place the top on the tart and seal the edges closed with your fingers or a fork. Brush the whole tart with the egg wash, sprinkle with course sugar if desired.
7. Bake for 20-25 minutes until lightly brown on the edges. Let cool on the pan for 15 minutes, transfer to a wire rack.
8. An optional garnish, drizzle the tarts with melted chocolate or dust with sugar or cocoa powder.
9. Store at room temperature in an airtight container for up to 2 days, or in the freezer for up to a month.


1. The dough recipe is enough for a single 9tart crust. I used a 5 inch heart shaped cookie cutter and got 6 large hearts out of it for 3 double crust tarts, plus a few smaller shaped cutouts for munching on like cookies. To get more tarts, double the recipe
2. The amount of tarts you will yield from the dough, filling used and baking time will ultimately depend on the size of your cookie cutters.

Topics: pears, appetizer

Bosc Blue Cheese Radicchio Cups

Posted by Meg Raines on Jan 12, 2017 3:33:15 PM

Pears and blue cheese are a classic combination. Here we keep it light by putting it in a radicchio lettuce cup for an interesting contrast in flavors. Serve these lettuce cups as an appetizer or a side salad to your meal.

Yield: 6-8 lettuce cups


1 small head of radicchio
2 medium Bosc pears, firm but ripe, diced (about 3 cups)
1/2 cup dried cherries, roughly chopped
1 tablespoon fresh lemon juice
5 oz. blue cheese, crumbled
1/2 tablespoon honey plus more for garnish
1 teaspoon of fresh thyme leaves plus more for garnish
1/4 cup toasted hazelnuts, chopped



1. To prepare the radicchio cups; slice the head of radicchio in half and carefully un-peel the outer leaves off until you have about 8 little cups that will hold filling. Reserve the rest of the radicchio for another dish. Set the lettuce cups in ice water while you prepare the filling so they stay crisp.
2. To prepare the filling; add the diced pears, dried cherries, honey, fresh thyme leaves and lemon juice to a medium bowl and toss to coat. Add the crumbled blue cheese into the bowl and toss gently so the cheese does not break up too much.
3. To assemble; drain the radicchio cups and arrange on a serving platter. Add about a 1/4 cup (more or less depending on the size of your lettuce cups) of the pear mixture to each radicchio cup. Sprinkle with the toasted hazelnuts, additional thyme leaves and finish with a drizzle of honey if desired.
4. Serve immediately, the filling does not keep well.
NOTE: If you are not one for bitter lettuce, switch out the radicchio for a milder lettuce, such as butter lettuce or romaine. 

Topics: pears, appetizer

Apple, Avocado and Caramelized Onion Quesadilla Bites

Posted by Meg Raines on Jan 1, 2017 12:00:00 PM

Superbowl LI 2017 will take place on February 5th and good food is a must. This twist on the classic quesadilla will keep guests happy and their bellies full.

Prep Time: 5 mins
Cook Time: 25 minutes
Yield: 20 quesadilla bites


¼ cup unsalted butter
1 medium yellow onion, halved and sliced into thin strips
Salt, to taste  
Pepper, to taste
1 tablespoon balsamic vinegar
10 6 inch flour tortillas
2 ½ cups Chihuahua cheese
½ large Chelan Fresh apple, halved and thinly sliced (20 slices)
1 avocado, thinly sliced (20 slices)


1. Melt butter in a medium-size heavy-bottomed skillet on medium-high heat.
2. When butter just begins to brown, add onions, salt, and pepper. Stir periodically until onions soften, about ten minutes.
3. Add balsamic vinegar and stir rapidly to coat the onions. Continue to stir periodically until onions are caramelized, about five minutes. Remove onions from the skillet and set aside. Return cleaned skillet (or use a second heavy-bottomed skillet) to the stovetop set to medium heat.
4. To assemble quesadillas, place about two tablespoons of cheese on half of each tortilla. Top cheese with two tablespoons of the cooked onions. In a single layer over the onions, alternately arrange two apple slices and two avocado slices. Top with another two tablespoons of cheese. Fold each tortilla in half.
5. Cook as many quesadillas as will fit in a single layer in the skillet for about 60 seconds (or until the bottoms are just brown). Then, flip the quesadillas and cook the other sides for another 60 seconds. Repeat until all quesadillas are cooked.
6. Slice quesadillas in half and serve hot.


Topics: apples, appetizer

Apple Pear Fennel Salad

Posted by Meg Raines on Dec 29, 2016 5:38:06 PM
Apple_Fennel_1_1.jpgThis crisp fruit salad is bursting with tart, sweet and nutty flavors! Try it along side an intensely flavored stew or soup for a refreshing palate cleanser.

YIELD: 4 servings as a side salad


1 1/2 tablespoons fresh squeezed lemon juice
1 teaspoon lemon zest
1 teaspoon white wine vinegar
2 teaspoons honey
1 tablespoon of shallots, minced
3 tablespoons of olive oil
1 small fennel bulb
1/4 cup fennel fronts, roughly chopped
1 large or 2 small Granny Smith apples
1 Anjoy or Bosc pear, ripe but firm
1/2 cup dried figs, thinly sliced lenthwise
2 tablespoons of fresh mint leaves, torn or roughly chopped
1/4 cup of hanelnuts, roasted, skins removed and roughly chopped
Salt and pepper to taste


1. To make the dressing; combine the lemon juice, lemon zets, white wine vinegar, honey and shallots in a small bowl and whisk until comined. Whisk in a pinch of sald and pepper. Pour the olive oil in slowly while whisking continuously and mix until the dressing is incorporated together. Taste for seasoning and adjust as needed, set aside. 
2. Cut the apple into quarters, remove the core and cut each quarter into thin slices, place in a large bowl. Repeat with the pear and add to the bowl with the apples. NOTE: If you will not be dressing the salad immediately, toss the fruit with a few teaspoons of lemon juice to prevent it from turning brown. 

Topics: apples, pears, appetizer

Apple Blue Cheese Triangles

Posted by Meg Raines on Dec 28, 2016 9:41:29 AM

 Take your New Year's Eve party to the next level with these fun, festive and fulfilling appetizers! 

YIELD: 12 pieces


12 sheets of phyllo dough
1/4 cup walnuts, chopped
1/2 cup Medjool dates, pitted and chopped
1 cup Gala apple, peeled, cored and diced
1/2 teaspoon fresh lemon juice
1 teaspoon honey
Pinch of freshly grated nutmeg
6 oz. crumbled blue cheese or gorgonzola
1/4 teaspoon fennel seeds, crushed (optional)
Melted butter or baking spray for brushing dough



1. For frozen phyllo dough defrost in the refrigerator overnight or follow the package instructions for defrosting.
2. Preheat the oven to 375 degrees fahrenheit.
3. Combine the walnuts, dates, apples, lemon juice, honey, nutmeg, fennel seed if using and cheese in a mixing bowl and gently mix until uniform and holds together well, your hands work well here.
4. Prepare the phyllo dough; lay one sheet of phyllo on a work surface, drizzle the surface with melted butter (or spritz with baking spray), lay another sheet on top and drizzle or spray the top again, repeat until you have four sheets in a stack ending with a drizzle of butter on the last sheet. (NOTE: Phyllo dough can dry out quickly and become brittle so keep your remaining phyllo sheets covered with a damp towel at all times.) Cut the stack of dough in half lengthwise then into quarters, until you have 4 long strips.
5. Assemble the triangles; place a heaping tablespoon of the filling on the end of one dough strip and fold over to form a triangle (the bottom of the strip is even with the side). Continue flip flopping the triangle back and forth to the end, like folding a flag. Place on a baking sheet lined with parchment or greased, and brush with melted butter one last time. Repeat with remaining 3 strips.
6. Repeat steps 4 and 5 two more times, you will end up with 12 triangles total.
7. Bake for 15-20 minutes, until the triangles are golden brown on top. Let cool slightly and serve. Phyllo dough is best eaten the day it is baked, so eat up!


Topics: apples, appetizer

Sparkling Pear Cocktail with Ginger and Fresh Rosemary

Posted by Meg Raines on Dec 26, 2016 9:00:00 AM

Kick the new year off right with this delightfully festive cocktail! Cheers to 2017! 

YIELD: 4-6 cocktails


1/2 cup of honey
1 1/2 cups water
1 pear, cored, peeled and diced
1 inch slice of ginger, peeled
1 sprig of fresh Rosemary
1 bottle of Prosecco or sparkling wine, chilled
Additional rosemary sprigs and pear slices for garnish if desired


1. Combine the honey and water in a sauce pan over medium heat, cook until the mixture comes to a gentle simmer, turn heat to low. Add the diced pears, ginger and rosemary, continue simmering on low until the liquid has reduced slightly, about 20 minutes. Strain the mixture into a heatproof container and let cool completely. Discard the rosemary and ginger, reserve the pears for later use. The strained liquid can be refrigerated at this point and will keep for several weeks in an airtight container.
2. To mix the cocktails; spoon 2 tablespoons of the cooled syrup into champagne flutes, add a few chunks of the poached pear to each glass if desired, top with Prosecco or sparkling wine, garnish and serve immediately.
3. NOTE: To make this cocktail non-alcoholic replace the sparkling wine with an NA sparkling pear cider and reduce the syrup according to taste (if the cider is on the sweeter side).


RECIPE ADAPTED FROM: dishingupthedirt.com

Topics: pears

Apple Cranberry Walnut Cake

Posted by Meg Raines on Dec 5, 2016 7:38:32 PM
An updated version of a holiday fruit cake, this cake is loaded with sweet and tart fruit and nuts in a delicate, moist cake. Perfect for giving or serving to guests.

This recipe is: Gluten free
Yield:  1 9x13 inch cake, or five 4-inch spring form pans


1 cup almond flour
1 cup oat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg, preferable freshly grated
1 teaspoon salt
2 eggs
1/2 cup pure maple syrup
1/2 cup coconut oil, melted
1 teaspoon pure vanilla extract
2 cups Gala apples (or similar variety), diced
2 cups fresh cranberries
1/2 cup Medjool dates, diced
1 cup walnuts, roughly chopped
Granulated sugar for garnishing



1. Preheat the oven to 350 degrees, fahrenheit.  Spray a 9 x 13” baking pan or individual baking pans (I used five 4 inch spring form pans) with non-stick spray and set aside.
2. Combine the dry ingredients; almond flour, oat flour, baking soda, cinnamon, nutmeg and salt, set aside.
3. Combine the wet ingredients; eggs, maple syrup, coconut oil and vanilla, whisk until smooth. Pour the wet ingredients over the dry ingredients and mix just until combine. Fold in the apples, cranberries, walnuts and dates, mix until evenly incorporated.
4. Pour the batter into the prepared pan or pans, smooth out the batter with the back of a spoon, bake for 45-50 minute for the 9 x 13” pan, or 25-30 minute for 4” pans, or until the cake is springy when pressed. Sprinkle with sugar if desired when the cake comes out of the oven. Let cool completely before wrapping or serving. 
5. Cake will last up to 4 days at room temperature or up to a month in the freezer.

Topics: apples, Dessert

Pear Gingerbread in Mason Jar

Posted by Meg Raines on Dec 5, 2016 7:25:11 PM
A whole poached pear baked into the center of this low-fat gingerbread cake makes a very festive presentation in a mason jar, and is a ready to eat treat.

Yield: 4 (4 quart) Mason Jar cakes
This recipe is: low fat, no oil 
Prep Time: 30 minutes active time 
Cooking Time: 1 hour and 15 minutes 


Poached Pears:
4 Bosc pears, ripe but firm, peeled with stem intact
1 bottle of white wine (or substitute 2 cups of apple cider + 1 cup of water)
1 cup of sugar
1 cup of water 
2 cinnamon sticks 
8 cardamon pods 

Gingerbread Cake:
2 3/4 cups whole wheat pastry flour (or substitute regular whole wheat or white all purpose) flour
2 teaspoons baking powder 
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger 
1/4 teaspoon ground cloves 
2 eggs
1 1/4 cup unsweetened apple sauce 
1/3 cup maple syrup
1/3 cup unsulphured molasses
1 teaspoon pure vanilla extract
Prepared caramel sauce
Hazelnuts, roasted, skins removed and chopped for garnish (optional) 



Poached Pears:
1. In a large sauce pan combine the wine, sugar, water and spices and bring to simmer. Carefully place the peeled pears into the simmering liquid, cover and cook for 30-40 minutes, or until a knife inserts into the pears easily. Rotate the pears in the liquid a few times during cooking to be sure they cook evenly. When the pears are tender, remove from the liquid and set aside to cool slightly.

Gingerbread Cake:
1. Preheat oven to 350 degrees, fahrenheit. Place 4 clean 4-quart mason jars on a cookie sheet and set aside.
2. In a medium bowl, add the flour, baking powder, baking soda, salt, cinnamon, ginger and cloves, mix to combine. Set aside.
3. In a medium bowl whisk together the eggs, apple sauce, maple syrup, molasses and vanilla until well combine.
4. Pour the wet ingredients over the dry ingredients and mix until just incorporated, taking care not to over mix.
5. Spoon the cake batter evenly between the 4 mason jars, trying your best not to let the batter touch the side so you don't end up with a baked on mess at the end (it take a little more time but its worth it!). The batter should fill 1/4 - 1/3 of the jar. Next, carefully place a pear into the jar and press it into the middle of the batter until it feels firmly in place, taking care not to break the stem. Repeat with remaining pears. Bake either on a cookie sheet or directly on the rack for 25-30 minutes or until a knife inserted into the cake comes out with moist crumbs.
6. Remove carefully from the oven, one by one as they can slide around on a baking sheet, and let cool completely.
7. To finish, pour a layer of caramel sauce on top of the cooled cake, sprinkle with hazelnuts if desired. Screw the lid on the jars and give to someone you love!
8. The cakes should be enjoyed within three days.

Topics: Dessert, pears

Dipped Fruit Gifts

Posted by Meg Raines on Dec 5, 2016 7:07:25 PM
Giving fruit and nuts for the holidays has been a tradition for centuries. For an updated version we are dipping pears and apples in chocolate and coating them in assorted toppings, giving them a festive flair.


Assorted varieties of apples and pears, preferable cold (so the chocolate will setup quickly) 
Bags of chocolate chips for melting; chose either dark, milk chocolate or white chocolate, or one of each for variety.
Assorted topping suggestions:
     -Chopped nuts
     -Mini chocolate chips
     -Mini marshmallows
     -Flaked coconut
     -Prepared caramel sauce
     -Crushed peppermint candy or candy canes 

Other Supplies:
Gift tags
Small cellophane bags
Popsicle sticks for apples (optional)



1. Line a sheet pan with parchment or wax paper. Set aside.
2. Assemble all of your topping in small bowls or in piles on a second sheet pan. Set aside.
3. Melt the chocolate in a small glass or heatproof bowl in a microwave for 10 second increments, stirring in between, until completely smooth. NOTE: chocolate burns very quickly so be sure you do not overcook it. Alternatively melt the chocolate in a double boiler. Set aside to let cool slightly, stirring as needed. oil, reduce heat to a simmer and cook until most of the water has been evaporated, 15-20 minutes.
4. Insert popsicle sticks into the center of the apples, if using.
5. Holding the stem (or popsicle stick handle) dip the fruit into the melted chocolate, rolling it on its side to get more coverage, when it is well coated hold the fruit over the bowl until the chocolate stops dripping. Place the fruit on the lined sheet pan. Let the chocolate begin to set and cool for a few minutes before putting toppings on, otherwise they will slide right off. The most effective way to put the toppings on is, working over your topping bowl, hold the fruit with one hand and press a hand full of the toppings into the chocolate with the other hand, repeat until you get the desired results.
6. Repeat with remaining fruit.


There is no set way these should look so let your creative genius loose and have fun. Use the different types of chocolate for drizzling or layering on the fruit, or pour a bit of caramel over the finished product for extra decadence.

Topics: apples, Dessert, pears

Roasted Pears Chai Rice Pudding

Posted by Meg Raines on Dec 1, 2016 10:30:19 AM
This warm and cozy rice pudding recipe is perfect for the holidays because it can easily be halved or doubled depending on your crowd, and you can eat the leftovers for breakfast! Plus it will make your kitchen smell heavenly.  

YIELD: 6-8 servings

This recipe is: dairy, soy, egg and gluten free


Roasted Pears
3 tablespoons agave syrup
2 one inch strips of orange peel (without white parts)
1/4 cup fresh squeezed orange juice  
6 cardamom pods, lightly crushed
3 Bosc or Red Anjou pears, cored and sliced

Rice Pudding
3/4 cup brown basmati rice, uncooked
1 1/2 cups water
1 (13.5 oz.) can coconut milk, full fat
1 cup unsweetened almond milk, plus more to taste
1/2 vanilla bean, split down the center lengthwise (or mix in 1 teaspoon vanilla extract when the pudding is done)
1 inch piece of fresh ginger
2 one inch pieces of orange peel (without white parts)
1 stick of cinnamon (or mix in 1 teaspoon of cinnamon when pudding is done)
1 whole star anise
3 cardamom pods, lightly crushed
1/4 cup raw honey
Chopped pistachios and ground cinnamon for garnish


1. Preheat the oven to 425 degrees Fahrenheit
2. Roast the pears; in a casserole baking dish, mix the orange juice, agave syrup together, add the sliced pears, orange peel and cardamon pods and gently toss to coat everything. Make sure the pears are spread out evening, and bake for 30-40 minutes, until the pears are tender, golden and caramelized. Remove the caramelized orange peel from the pears when cool enough to handle and slice thin, set aside to use for garnish.
3. Make the rice pudding; place the rice is a medium sauce pan, rinse and drain a few times with water. Drain for the last time and add the 1 1/2 cups water with a small pinch of salt. Cover and bring to a boil, reduce heat to a simmer and cook until most of the water has been evaporated, 15-20 minutes.
4. Add the coconut milk and almond milk to the rice, scrape the seeds out of the vanilla pod first then add the seeds and the pod to the pot. Add the remaining aromatics; ginger, orange peel, cinnamon stick, star anise, and cardamom pods. Bring to a gentle simmer, cover cook until the rice is tender about 30-40 minutes. Stirring occasionally so the rice doesn't stick to the bottom of the pan.
5. Remove and discard the ginger, vanilla pod, cardamom pod, cinnamon stick, star anise and orange peel. Stir in the honey (this is where you would also stir in the vanilla extract and ground cinnamon if using). Add more almond milk if you like your pudding on the soupier side.
6. Serve warm topped with roasted pears, garnish with the caramelized orange peel, chopped pistachios, and a dash of cinnamon if desired.
7. Store in the refrigerator in an airtight container for up to 3 days.

Topics: Dessert, pears

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