Pear With Gruyere Pie Food

PEAR AND GRUYERE HAND PIES

Steps:

• In a large skillet, melt the butter over medium heat. Add the pears and the thyme and cook until the pears are tender and any juice has evaporated, 4 to 6 minutes. Season to taste with salt and pepper. Transfer to a plate to cool completely.
• Working with 1 sheet of puff pastry at a time, on a lightly floured surface, roll the dough out to a 10-by-15-inch rectangle. Trim about 1/8 inch off of each edge. Cut the dough into 6 equal squares. Transfer the squares to a parchment-lined baking sheet. Repeat with the remaining dough.
• Brush a 1-inch border of egg on each square. Divide the cheese among the 12 squares. Then divide the pear mixture among the squares. Fold the squares over into triangles and press to seal with a fork. Transfer the pies to the freezer for 15 minutes.
• Preheat the oven to 400 degrees F.
• Brush the tops and sides of the pies with the egg. Cut a slit in each pie to allow steam to escape. Bake the pies until deep golden brown and puffed, 20 to 25 minutes, rotating halfway through. Transfer to a rack to cool slightly and serve warm.

GRUYERE WITH PEAR CONFIT

Steps:

• Peel the pears and cut them in half. Scoop out the seeds with a melon baller or cut them out with a knife. Slice thin and set aside. In a medium skillet, melt the butter over medium heat. Add the sugar and cook, stirring, until slightly browned, about 3 to 5 minutes. Add the lemon juice and ginger and stir. Add the pears and reduce the heat to low. Cook uncovered, stirring occasionally, until the pear slices are tender and almost translucent and the mixture is thickened, about 30 minutes. Let cool to room temperature. To serve, shave the cheese with a vegetable peeler or a cheese slicer into thin shards. Toast the bread. Spoon a mound of confit in the center of each serving plate. Fan 4 pieces of toast around the top of the plate, and pile the cheese shards around the bottom.

CHEDDAR PEAR PIE

Steps:

• In a large bowl, combine the pears, sugar, cornstarch and salt; toss gently to coat. Pour into pie shell. , For topping, combine the cheese, flour, sugar and salt; stir in butter until crumbly. Sprinkle over filling. , Bake at 425° for 25-35 minutes or until crust is golden brown and cheese is melted. Cool on a wire rack for 15-20. Serve warm. Store in the refrigerator.