Serve warm with vanilla ice cream or fresh whipped cream. Remove from oven and let cool for at least ten minutes before slicing. Cut the pears in half lengthwise and remove the cores and stems.Bake for 15-18 minutes or until the pastry is golden brown and puffed around the edges and the pears are tender.Brush the top of the pears with the remaining butter mixture, and sprinkle with the demerara sugar.Leaving a 3/4″ border, layer the pear slices on top of the puff pastry, alternating directions to create a wave-like pattern.Using a pastry brush, generously brush the top of the puff pastry with the butter mixture. Ingredients 1 large DAnjou pear 1 sheet puff pastry, defrosted 1 tbsp honey Dijon mustard 1 1/2 cup shredded Imported Gruyre, divided 1 large egg beaten. In a small mixing bowl, combine the melted butter, brown sugar, ginger, vanilla extract, and cinnamon, mixing well.Gently transfer the pastry to your prepared baking sheet. Cut a rectangle about 7″ wide by 10″ long, or so that the puff-pastry is about 3/4″ wider than the pear slices on each side. Place the puff pastry on a clean, lightly-floured work surface.Line a large baking sheet with parchment paper. Any coarse sanding sugar will work (raw, turbinado, etc.), but this is the one I reach for most often.įind all of the exact measurements and recipe instructions below. Add 2/3 cup white sugar and salt to the melted butter, stirring to combine until mixture bubbles, 2 to 3 minutes. Melt butter in a 9-inch cast-iron skillet over medium heat. demerara sugar: for some last-minute sparkle. Drizzle pears with bourbon and sprinkle with spice-sugar mix, tossing to evenly coat.vanilla: to intensify all the other flavors.I love using fresh ginger here, but for a more mild flavor, you can also use half as much ground ginger. For filling, beat cream cheese and 1/4 cup sugar until smooth.
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