Pear Gelato With Chocolate Phyllo Cookies Food

CHOCOLATE PEAR POUCHES

Steps:

• Peel the pears and, using a melon baller or paring knife, core from the bottom, leaving the stems intact. Combine the wine, 3 cups water, the sugar, dried cherries, cinnamon stick and cardamom in a saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat to medium low and add the pears (add more water to submerge the pears, if necessary). Poach until tender, about 10 minutes. Remove from the heat; let the pears cool in the liquid. (To make a day ahead, transfer the pears and liquid to a container, cover and refrigerate.)
• Preheat the oven to 400 degrees F. Mix the chocolate, walnuts, 1 tablespoon melted butter and a pinch each of sugar and salt in a bowl. Remove the pears from the liquid and stuff with some of the chocolate mixture. Simmer the poaching liquid over medium-high heat until syrupy, 20 to 25 minutes.
• Lay out 1 sheet of phyllo, brush with melted butter and sprinkle with sugar. Repeat the layering 2 more times. Cut the dough in half crosswise. Spoon the remaining chocolate mixture in the center of each piece and top with the pears, stem-side up. Pull up the corners of the phyllo to meet at the pear stem; pinch and twist the excess phyllo. Brush with butter and sprinkle with sugar. Transfer the pouches to a baking sheet and bake until golden, 20 to 25 minutes. Serve with the cherry syrup.

PEAR GELATO WITH CHOCOLATE PHYLLO COOKIES

Steps:

• For the Gelato: Using a spoon, scoop the flesh from the peel of the pear into a medium bowl preserving all the juice. Stir in the lemon juice, mashing up any larger pieces of pear. Set aside. In a heavy 3-quart saucepan, bring cream and vanilla beans to a boil over medium heat. Meanwhile, in a large bowl, with a mixer on medium speed, beat sugar and eggs. Mix in a bit of the hot cream mixture. Then, slowly pour the egg mixture back into cream mixture in saucepan. Cook over medium heat, stirring constantly, just until mixture coats the back of a spoon (do not boil, or it will curdle). Remove from heat and allow to cool for about 5 or 10 minutes. Then, stir in the pear mixture and refrigerate for about 20 minutes. Once good and cool, transfer to your ice cream machine and follow the manufacturer's instructions. For the Cookies: Preheat oven to 350F. Line a baking sheet with a piece of parchment. Brush a sheet of phyllo with butter and lay it butter side down on the parchment. Then, brush the top, from the inside of the sheet out to the edges. Add another sheet of phyllo and brush lightly with butter. Repeat with the remaining sheets. With the top sheet, give the edges a bit of an extra coating. Cover with another sheet of parchment paper, and top with another baking sheet (this will help the phyllo to stay flat). Bake for 15 to 20 minutes, or until it's golden brown. Remove from the oven, and allow to cool for about 5 minutes. Then, cut into strips or any desired shapes (triangles make nice cookies too). In a medium saucepan over medium-low heat, warm the chocolate until just melted, stirring constantly to keep it from burning. Remove from heat. Using a pastry brush, coat the tops of the phyllo strips with a thin layer of chocolate. Allow it to set, at room temperature, or in the refrigerator.

PEAR STRUDEL IN PHYLLO

Steps:

• Preheat oven to 200C; line a large baking tray with baking paper.
• Combine pears, half the walnuts and 1 tablespoon of sugar in a bowl.
• Place a sheet of pastry onto workbench. Spray with oil. Sprinkle with 1 tablespoon of breadcrumbs. Top with another layer of pastry.
• Repeat with oil, breadcrumbs and pastry to form 8 layers.
• Spoon peach mixture along one long edge of pastry, leaving a 4cm border at short ends. Fold ends in and roll up. Lift onto prepared tray.
• Brush with egg mixture and sprinkle with remaining sugar, walnuts and cinnamon.
• Bake for 30-35 minutes or until pastry is golden. Stand for 10 minutes.