Pears En Croute Food

EASY POACHED PEARS

Easy Poached Pears image

Bosc pears, available through April, become tender yet hold their shape well when poached. A spice-infused syrup gives them a pie-like flavor.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 45m

Number Of Ingredients 8

Ingredients

Zest of 1 lemon, cut into thin strips
1 cinnamon stick, broken in half
1/4 teaspoon ground allspice
1/4 teaspoon ground pepper
3 cups apple cider
1 cup water
8 Bosc pears (with stems), peeled and cored from bottom
Lemon sorbet, for serving (optional)

Steps:

In a large saucepan, combine lemon zest, cinnamon stick, allspice, ground pepper, apple cider, and water.
Add pears. Cover with waxed paper to prevent discoloring. Bring to a simmer. Cook, turning pears occasionally, until easily pierced with the tip of a paring knife, but not falling apart, about 20 minutes. Remove pears from liquid; transfer to large bowl.
Raise heat to high; boil cider mixture until reduced to a syrup, about 15 minutes. Discard cinnamon. Pour syrup over pears; refrigerate. To serve, slice off a sliver from the bottom of each pear (so it stands upright). Serve pears with lemon sorbet, if desired.

Nutrition Facts : Calories 128 g, Fat 1 g, Fiber 3 g, Protein 1 g

PEARS EN CROUTE

Pears En Croute image

The carmel sauce makes these pears great. If you want the best use Recipe #20984 instead of the store bought pie crust. Add a little vanilla ice cream and you have consummated the perfect partnership of flavors.

Provided by Country Chef

Categories Dessert

Time 1h15m

Yield 5 serving(s)

Number Of Ingredients 8

Ingredients

30 ounces pie crusts (2 15 oz ready made pie crusts)
5 pears
1 egg yolk
1 tablespoon water
12 ounces caramel ice cream topping
14 ounces condensed milk
2 tablespoons lemon juice
1/4 cup Cointreau liqueur or 1/4 cup orange-flavored liqueur

Steps:

Preheat oven to 350 degree.
Wash and dry pears.
Roll out pie dough and cut dough into one inch strips.
Wrap pears with a 1/4 inch overlap starting from bottom.
Mix egg yolk and water and brush on wrapped pears.
Place on cook sheet and cook for one hour at 350 degree.
Carmel Sauce.
In a double boiler on low heat combine carmel, condensed milk, lemon juice, and liquor until smooth.
Best if the pears are fresh out of the oven. Add warm carmel sauce and enjoy with a little vanilla ice cream.

Nutrition Facts : Calories 1441.1, Fat 64.7, SaturatedFat 23.2, Cholesterol 67.2, Sodium 1470.4, Carbohydrate 204.6, Fiber 7.5, Sugar 69.7, Protein 16.4

HOLIDAY BRIE EN CROUTE

Holiday Brie en Croute image

Provided by Food Network

Categories appetizer

Time 1h15m

Yield 12 servings

Number Of Ingredients 9

Ingredients

1 egg
1 tablespoon water
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1/2 cup apricot preserves
seedless raspberry jam
1/3 cup dried cranberry
1/4 cup toasted sliced almond
1 (13- to 16-ounce) Brie cheese round
1 package (13 ounces) Pepperidge Farm® Entertaining Quartet Distinctive Crackers

Steps:

Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Spread the preserves on the pastry to within 2 inches of the edge. Sprinkle with the cranberries and almonds. Place the cheese in the center of the pastry. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Brush the seam with the egg mixture. Place seam-side down onto a baking sheet. Decorate with the pastry scraps, if desired. Brush with the egg mixture.
Bake for 20 minutes or until the pastry is golden brown. Let stand for 45 minutes. Serve with the crackers.

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