![]() ![]() Allow to sit for 5 minutes before serving.Add butter pieces on top of pears, in three or four small pads.Brush edges of pie crust with egg white, and sprinkle generously with turbinado sugar.Fold edges up around sides, making a tart.Pour pear mixture into center of puff pastry.Mix sugar, cornstarch, lemon juice, crystalized ginger, and sliced pears.Roll out one sheet of puff pastry according to package directions, keeping square.Line large baking sheet (with sides) with parchment paper.When it’s done, serve immediately with scoops of vanilla ice cream. Crystalized ginger, optional, but really adds pizazz.Puff pastry (buy this in the freezer section).You can also pick up pears from farm stands, or at your favorite grocery store! And have I mentioned, we LOVE this chicken dish with pears? Roasted Chicken with Honey, Bacon, and Pears! So good! If you’ve ever received a Harry & David gift basket, then you’ll recognize this “gold pear.” Inside each gift box of pears is a gold wrapped, gorgeous Royal Riveria pear, so juicy and ripe for eating! I love the old saying, that they are so juicy you can eat them with a spoon! We love this dessert because it’s quick, easy, and tastes like “Fall.” If you have a couple fresh pears on the counter, and puff pastry in the freezer, you are SET! Oh, and don’t froget the ice cream! And how about a Fall Epic Charcuterie Board for dinner? (wink-wink) Pear Puff Pastry Dessert Recipe Make with fresh pears and puff pastry serve with vanilla ice cream!Įarlier this week, I made a Pear Puff Pastry Dessert Recipe for last-minute company, with these delicious pears! In fact, we love to set it in the middle of the table with a bunch of forks, and everyone digs in!Īlso, here’s one of my favorite fall green salads: Pear Romaine Lettuce Salad with Blue Cheese. If they’re more firm, you can scale back to 3 tablespoons.Pear Puff Pastry Dessert is a delicious recipe for Fall and holidays. If your pears are very ripe and juicy, you’ll need a whole quarter cup of cornstarch or Instant ClearJel. The cornstarch/ClearJel is what thickens the fruit juice and makes the pear pie filling set. Add the sugar mixture to the pears and toss to coat.Toss the pears with lemon zest, lemon juice, candied ginger(if using), brandy or cognac, and vanilla.Cut the pears into 1/4″ slices and transfer them to a large bowl.Remove the stem (and the string that bifurcates the pear).You can use a melon baller to scoop out the seeds.Peel the pears with a vegetable peeler and slice them in half vertically.Otherwise, the cornstarch or Clearjel can become gummy and clump.) ( Note: it’s essential to mix the sugar and cornstarch before adding them to the pears. Stir the sugar, cornstarch, salt, cinnamon, ginger, nutmeg, and allspice until evenly combined.Toss the pear mixture with sugar, thickener and spices. Toss sliced pears with lemon zest and juice, cognac, vanilla and candied ginger. To hasten ripening the fruit, place pears in a brown paper bag for a day or two. It should be firm but yield slightly, it’s likely ready. Instead, use your finger to apply pressure to the stem. Pears ripen from the inside out, so you can’t tell if the fruit is ripe by just looking at it. If you prefer a more neutral pear flavor, you can skip it.įor this pie, you can use most any type of pear. I use candied ginger to take it to the next level with a tingly zing. The spicy bite of ginger root complements and enhances the flavors inherent in the fruit. ![]() Pears and ginger are a natural food pairing. Cornstarch or Instant Clearjel (affiliate link).Ripe Pears (you can use Bartlett pears, Comice or D’Anjou).This pear pie strikes a balance between stiff and runny with just enough ooze that you have to coax the pear filling onto your fork with your finger and lick them after doing so. 8 Variations to customize the pear pie recipeįruit pies can be fragile because the fruit gives up so much juice they become runny or wet. ![]()
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