PEAR-IT. ENJOY IT!
PEARS ACCENTED WITH A BRIGHT
NOTE OF ORANGE AND AN
INDULGENT RIBBON OF CHOCOLATE
HAZELNUT SPREAD MAKE THIS
HEAVENLY DESSERT EVEN MORE
CRAVE-WORTHY.
Fresh Bartlett Pears
USA Product of U.S.A.
5.49/kg
Fresh Bosc Pears
Product of Ontario.5.49/kg
Fresh Portuguese Rocha Pears
Product of Portugal.5.49/kg
USA
Fresh Red Anjou Pears
or Fresh Anjou Pears
Product of U.S.A.
5.49/kg
249
1/LB
Fresh Abate Pears
Product of Italy. 6.59/kg or
Fresh White Asian Pears
Product of China. 6.59/kg
2/B
FRESH
DELI
CUT
/100G
Longo's Double
Cream Brie or
Camembert Cheese
Longos
BRIE CHEESE
Longo's Double Cream
or Triple Cream Brie
Cheese
300-500g pkg
FROM
1299
Longit
BRIE CHEESE
3000
CHOCOLATE
HAZELNUT
& PEAR BREAD
PUDDING
Prep: 20 min
Ingredients:
1 loaf (450g) Longo's Classic Croissant Loaf
1/2 cup chocolate hazelnut spread
5 Longo's Enriched Coop Large Eggs
1/3 cup granulated sugar
2 tsp vanilla extract
Bake: 45 min
11/2 cups Longo's Organic Whole Milk
3/4 cup 35% whipping cream
3 tbsp Longo's Country Churned Salted Butter, melted
Longo's Espresso Ice Cream (or vanilla ice cream)
Chill: 1 hr
Black River Bartlett
Pear Juice
IL bottle
4.⁹⁹
SAVE UP TO $1
PRICES ON THIS PAGE EFFECTIVE FROM THURSDAY DECEMBER 1ST TO WEDNESDAY DECEMBER 14TH, 2022.
RECIPE
FEATURED
IN OUR
EXPERIENCE
HOLIDAY
MAGAZINE
Pears:
Toss sugar with orange zest; set aside. Melt butter in large skillet set over medium-high
heat; add pears. Cook, stirring occasionally, for 3 minutes or until just softened. Sprinkle
with 2 tbsp of the orange sugar and cook, stirring, for 2 minutes or until pan juices thicken
and glaze pears. Cool to room temperature.
BLACK
RIVER
Serves: 10 to 12
Trim ends from croissant loaf (reserve for another purpose). Cut loaf into 10 equal slices.
Spread half of the slices with chocolate hazelnut spread and sandwich with remaining
bread. Cut sandwiches into cubes; transfer to large bowl.
bartlett pear juice
jus de
poire hartlett
11.
Pears:
1/4 cup granulated sugar
1 tsp finely grated orange zest
1 tbsp Longo's Country
Churned Salted Butter
Whisk eggs with sugar and vanilla until well combined. Whisk in milk and cream. Pour over
bread cubes; stir to coat and gently press cubes into custard. Transfer bowl to refrigerator
to soak for 1 hour.
3 large ripe Ontario pears,
peeled and sliced
Fold pears into bread-custard mixture; spread in a buttered 13 x 9-inch baking dish. Driz-
zle melted butter evenly overtop; sprinkle with remaining orange sugar.
(Make-ahead: Once assembled, the bread pudding can be covered and reserved in the
refrigerator for up to 24 hours before baking Start in a cold oven and start the timer once
oven has preheated.)
Bake in preheated 350°F oven for 45 minutes or until puffed and golden. Serve warm
with ice cream.
Tip: For extra indulgence, heat additional chocolate hazelnut spread in the microwave for
30 seconds or until runny and drizzle over servings of bread pudding.
Per serving (1/10th recipe): 420 calories; 9g protein; 21g fat; 47g carbohydrate;
3g fibre; 30g sugars; 290mg sodium.
Yoga
Pear Poire
Yoga
Pear Nectar
680mL bottle
29 V
22⁹
SAVE UP TO $1.30
NECTAR
700m