Makes 4 to 6 servings
1 medium Bartlett pear, peeled, cored and cut into 1/2-inch cubes
1 medium crisp-tart apple, peeled, cored and cut into 1/2-inch cubes
2 teaspoons vegetable oil
2 tablespoons minced white onion
5 tablespoons chopped cilantro
2 teaspoons seeded, minced jalapeno pepper, or more to taste
1 teaspoon kosher salt, plus more as needed
Flesh of 3 to 4 medium ripe but firm Hass avocados, cut into large chunks
3 tablespoons diced plum tomato
1/4 cup pomegranate arils (seeds)
1/4 cup toasted, chopped almonds (see NOTE)
Preheat the oven or toaster oven to 350 degrees. Line a baking sheet with aluminum foil. Spread the cubed fruit on the baking sheet. Drizzle with the oil and toss to coat evenly. Roast for about 10 minutes until lightly browned on the edges and somewhat softened. Transfer to a mixing bowl. Meanwhile, combine 1 tablespoon of the onion, 3 tablespoons of the cilantro plus the jalapeno and the teaspoon of salt in the bowl of a molcajete or in a mortar and pestle to form a pastelike consistency. Transfer to the mixing bowl.
Gently fold in the avocado, keeping it in as large pieces as possible. Add the tomato, the remaining 2 tablespoons of cilantro, the remaining tablespoon of onion, the pomegranate seeds and the toasted almonds; fold in gently.Taste and add salt as needed.
Serve right away, or place a piece of plastic wrap directly on the surface of the guacamole and refrigerate for up to 3 hours.
NOTE: Toast the almonds in a small dry skillet over medium-low heat for a few minutes, shaking the skillet to keep from scorching the nuts. The almonds should be lightly browned and fragrant. Cool before using.
Chef Joe Quintana, the Regional Executive Sous Chef at Rosa Mexicano shared this recipe with us to help us celebrate a holiday popular in Mexico: El Dia de los Muertos, or Day of the Dead. Find more autumn-inspired dishes and the spicy drink El Diablo Ahumado (The Smoky Devil) on their menu this month.
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