Pear And Brie Pita Poppers Food

WARM BRIE WITH FUJI APPLE, PEAR AND MELBA TOASTS

Steps:

• Quarter apple and pear lengthwise and cut into each quarter on an angle to remove the core. Slice apple and pear into 1/4-inch thick slices. Squeeze a little lemon juice over the fruit to slow browning.
• Cut the top rind off the brie and place in the microwave on high for 60 seconds. Depending on the ripeness of the cheese, it will take 60 to 90 seconds on high to heat and melt. If brie is not yet soft and hot after 1 minute, place it back in microwave for another 30 seconds on high.
• Serve the softened, warm brie with a platter of fruit and Melba toasts for dipping and spreading. Reheat brie if it tightens up for 20 to 30 seconds at a time on high.

PEAR AND BRIE PITA POPPERS

Steps:

• Preheat the broiler with the rack 6 inches from the heat source. Line a baking sheet with foil.
• Arrange the pita chips in a single layer on the prepared sheet. Place a wedge of cheese and pear on each pita, then drizzle with the honey and sprinkle with pepper.
• Broil until cheese is browned in spots, about 30 seconds. Serve hot or warm.

PEAR & BERRY PIE

Steps:

• To make the poached pears, put the sugar in a big saucepan with the lemon peel, cardamom pods, nutmeg, cinnamon and 1 litre water. Bring to a gentle simmer. Lower the pear halves into the liquid and place a circle of baking parchment on top, so they cook through properly. Leave over a medium heat, so that a few bubbles break the surface every now and then, and cook for 15 mins. Allow to cool in the liquid. Can be chilled overnight if making ahead.
• Heat oven to 180C/160C fan/gas 4. Dust the work surface with a little plain flour. Roll out the pastry so it's big enough to line a 20-23cm frying pan, pie dish or shallow baking tin. Grate a little nutmeg over the surface, then gently roll again to help it stick. Lift over your dish, press into the corners, then trim the edges. You can give it a pretty crimped edge, if you like, then wrap the off-cuts in cling film and keep in the fridge until needed. Scrunch up a sheet of baking parchment, unfold, and lay it over the pastry. Fill with baking beans and bake for 15 mins. Remove the beans and parchment, brush with some of the beaten egg and return to the oven for another 5 mins.
• Meanwhile, make the filling. Cook the remaining pears and sugar in a small pan until the pears are soft enough to squash with the back of a spoon. Drain off 3 tbsp of the poaching liquid and mix this with the cornflour, then pour back into the pears and continue cooking and squashing for another minute or so, until the filling has thickened.
• Sprinkle the ground almonds over the pastry case, then add the squashed pear mixture and scatter over the berries. Remove the poached pears from their liquid and blot them on some kitchen paper. Arrange them face-up among the pear mixture and berries. Using a mini pastry cutter, cut little shapes from the leftover pastry, then arrange them on top. Brush the pastry pieces with beaten egg and sprinkle with the demerara sugar. Bake for 45-50 mins until the pastry is golden and berry juice is bubbling. Cool for 10-15 mins before serving with custard, cream or ice cream, if you like.

BRIE WITH PEAR TOPPING

Steps:

• Place cheese in an ungreased oven-proof serving dish. Top with pear slices. Sprinkle with brown sugar and pecans. Dot with butter. Bake at 400° for 5-10 minutes or until cheese is softened. Serve with crackers.

ALMOND CHEDDAR APPETIZERS

Steps:

• In a bowl, combine mayonnaise and Worcestershire sauce; stir in cheese, onion, almonds and bacon.
• Cut bread into 1/2 inch slices; spread with cheese mixture. Cut slices in half; place on a greased baking sheet.
• Bake at 400 for 8-10 minutes or until bubbly.

PEAR WALDORF PITAS

Steps:

• In a large bowl, combine pears, celery, grapes and walnuts. In another bowl, whisk yogurt, mayonnaise and poppy seeds. Add to pear mixture; toss to coat. Refrigerate 1 hour or overnight. , Line pita halves with lettuce; fill each with 2 tablespoons pear mixture.