Pear And Amaretti Turnovers Food

EASY BAKED PEARS WITH AMARETTI

Steps:

• Cut each pear in half, then place on a large baking tray. Use a teaspoon to scoop out the cores and make a dip in the centre of each pear. If your pears are firm, you may need to use a sharp knife to do this. Dollop about 1 heaped tsp ricotta into each dip, then sprinkle over the cinnamon and drizzle with a little honey.
• Heat oven to 190C/fan 170C/gas 5, then roast the pears for 10 mins. Tip the biscuits into a food bag and use a rolling pin to lightly crush them. Remove the pears from the oven, then scatter the crumbs over each pear. Return to the oven for another 10 mins or until the pears are soft and the biscuit golden brown. Serve drizzled with honey.

ROASTED PEARS WITH AMARETTI AND AMARETTO

Steps:

• Preheat oven to 425°F.
• Mix Amaretto and vinegar in a 13- by 9-inch baking dish. Put pears, cut sides down, in dish.
• Roast pears 15 minutes. Add water and roast until pears are tender but still hold their shape, 8 to 10 minutes more.
• Arrange pears, cut sides up, on a platter and spoon pan juices over them. Sprinkle with half of cookie crumbs, then baste with pan juices. Sprinkle with remaining crumbs and serve warm or at room temperature.

PEAR AND AMARETTI TURNOVERS

Steps:

• Combine pears, sugar and brandy in large bowl. Toss to coat.
• Draw one 4 x 4-inch pear shape and one 4 1/2 x 4 1/2-inch pear shape on parchment paper. Using scissors, cut out shapes.
• Line baking sheet with parchment paper. Roll out 1 pastry sheet on lightly floured surface to 12-inch square. Using 4 x 4-inch parchment template, cut out 6 pear shapes from pastry. Transfer pear-shaped pastries to baking sheet, spacing evenly.
• Sprinkle half of crushed cookies over pastries, leaving 1/2-inch border. Arrange pear slices over crushed cookies. Sprinkle remaining cookies over pears. Roll out second pastry sheet on lightly floured surface to 14 1/2-inch square. Using 4 1/2 x 4 1/2-inch parchment template, cut out 6 pear shapes from pastry. Brush edges of pastries on baking sheet with water. Arrange larger pear-shaped pastries atop pears, pressing pastry edges together to adhere. Press edges with fork to seal. Using skewer, poke small hole in top of each turnover to allow steam to escape. Press 1 almond sliver in tip of each turnover to represent stem. Cover and refrigerate 20 minutes.
• Preheat oven to 375°F. Brush turnovers with egg. Bake until golden brown, about 30 minutes. Transfer to rack and cool. (Can be prepared 8 hours ahead. Store in airtight container at room temperature.)

BAKED PEARS WITH AMARETTI FILLING

Steps:

• Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Using melon baller or small spoon, core each pear half, leaving 1 1/2-inch-diameter cavity. Arrange 8 pear halves, cut side up, in prepared baking dish. Puree remaining 2 halves in processor. Place 1/2 cup puree in medium bowl (reserve any remaining puree for another use). Mix cookie crumbs and yolk into puree in bowl. Mound filling in pear cavities.
• Combine 6 tablespoons sugar, lemon juice and butter in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves and butter melts. Spoon syrup over pears.
• Bake pears until tender, basting occasionally with syrup in dish, about 1 hour. (Can be prepared 3 hours ahead; let stand at room temperature.)
• Whip cream with liqueur and remaining 1 tablespoon sugar in medium bowl until soft peaks form. Serve pears with whipped cream.

ROASTED PEARS WITH AMARETTI COOKIES

Steps:

• Preheat oven to 375 degrees. In a 9-by-13-inch baking dish, toss pears with lemon, sugar, and a pinch of salt; arrange pears in dish, cut side down. Add 1/4 cup water; cover dish tightly with aluminum foil, and bake until pears are easily pierced with the tip of a paring knife, 25 to 30 minutes.
• Place each pear half, cut side up, on a platter, and top with 1 tablespoon of mascarpone and 1 crumbled cookie. Drizzle with juices from baking dish, and serve.

PEAR AND BRIE TURNOVERS

Steps:

• Using a wooden spoon, cream the Butter, Cream Cheese, and Salt together in a large bowl; stir in Confectioners' Sugar, then add the Flour about ½ Cup at a time, stirring well. When the dough coheres, turn it out onto a floured surface (This can be made in a stand up mixer as well).
• Gently knead 2 or 3 times and divide the dough into 4 equal size balls; flatten into ½ inch thick disk and wrap in plastic and refrigerate for at least an hour, preferably longer, until firm enough to roll but not too solid.
• Lightly butter a large baking sheet.
• Mix Flour and Granulated Sugar together in a small bowl; Working with one piece of dough at a time, roll it into an 8 inch circle on a sheet of lightly floured waxed paper.
• Dot with 1 Teaspoon of the Preserves, spreading it around the center of the circle and then sprinkle with some of the sugar-flour mixture.
• Arrange a single row of overlapping Pear slices over half of the dough: leave a good ¾ inch border around the slices, following curve of pastry; sprinkle with Flour-Sugar mixture and lay one or two slices of Brie over the Pears to cover.
• Moisten the edge of the pastry and fold the empty half over the cheese; pinch the edges together making a sort of rope edge; place on prepared baking sheet and refrigerate while you make the remaining turnovers.
• Preheat Oven to 400 Degrees.
• Brush each turnover with a little Milk and sprinkle with Granulated Sugar; then poke the surface 2 or 3 times with a fork to make steam vents.
• Bake for 10 minutes on the center oven rack; Reduce oven temperature to 375 and bake until golden brown, about 20 minutes (For even browning, rotate baking sheet 180 degrees 10 minutes before the turnovers are done).
• Transfer turnovers to a wire rack and let cool; while still warm, dust with Confectioners' Sugar.