CHOCOLATE-TRUFFLE STUFFED PEAR WREATH
This beautiful tart will make a gorgeous centerpiece at your holiday party. Its lightly spiced pears wrapped in buttery puff pastry hide a surprise?a molten chocolate center.
Provided by Food Network Kitchen
Categories dessert
Time 3h5m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Combine the wine, granulated sugar, cinnamon sticks, star anise, vanilla bean seeds and orange zest in a medium pan over medium-high heat and bring the poaching liquid to a boil. Nestle the pear halves curved-side down in the poaching liquid (it is okay if they aren't fully submerged). Reduce the heat to medium-low and simmer for 15 minutes. Turn off the heat, flip the pears over so the opposite side is now submerged and allow the pears to cool to room temperature in the poaching liquid, about 45 minutes.
- Meanwhile, roll out a sheet of the puff pastry on a lightly floured surface to a 12-inch square; this will be the bottom of your wreath.
- Roll out the second sheet of puff pastry on a lightly floured surface to a 12-by-13-inch rectangle. Trim off a 1-by-12-inch strip, then cut twelve 1-inch leaf shapes out of the dough with a paring knife. Gently press the paring knife blade into each leaf to make the impression of veins on the leaves, and set the leaves aside for later.
- Working vertically, cut a column of 1 1/2-inch vertical slits in the remaining 12-inch square of dough, leaving 1/4-inch of space in between each slit. Space a second vertical column of slits 1/2-inch from the first with the first slit of the second column starting halfway down the first slit in the first column and finishing halfway down the second slit in the first column. Continue this pattern until the entire square of dough is marked. Stack the top and bottom tart doughs and the leaves on a baking sheet with parchment between each and cover with plastic wrap. Chill in the fridge until the dough is firmer and easier to work with, about 20 minutes.
- Place the bottom piece of puff pastry on a sheet of parchment paper and assemble the tart by placing a 3-inch bowl in the center. Stuff each pear center with a chocolate truffle and arrange the 6 pear halves cut-side down with the stem ends pointing out around the bowl, leaving a 3/4-inch space between the bottom of the bowl and the bottoms of the pears.
- Brush the dough surrounding the pears with the egg white. Place the dough with the slits over the top of the pears and gently stretch it to create diamond-shaped openings. Press the dough down all around each pear to seal it. Use a paring knife to cut around the perimeter of the bowl, and remove the bowl and the central piece of dough. Press to seal that edge as well. Use your paring knife to trim the extra dough from the edges, following the outline of the pears, leaving a 1/2-inch border of the dough.
- Brush the tops of the puff with the egg white. Attach 2 leaves to the stem end of each pear, and brush those with egg wash too. Sprinkle the tart with sanding sugar. Use the parchment to carefully transfer the tart to an 18-by-13-inch baking sheet.
- Bake the tart until the pastry is risen and golden brown, 20 to 25 minutes. Cool 5 minutes before serving.
CINNAMON ROLL-STUFFED PEARS
Steps:
- Place a rack in the middle of the oven and preheat to 350 degrees F.
- Halve the pears lengthwise and scoop out the centers with a tablespoon to make a cavity that will fit a cinnamon roll. Cut a thin slice from the bottom of each pear half so the pears sit flat. Arrange the pears on a rimmed baking sheet and fit a cinnamon roll into each cavity. Sprinkle the pears and cinnamon rolls with the sugar.
- Bake until the pears are tender and the cinnamon rolls are puffed and golden, about 20 minutes.
- Empty the icing packet into a small bowl and add the lemon juice, cinnamon and cloves. Stir to make a smooth glaze.
- Drizzle the glaze over the pears and cinnamon rolls. Serve warm.
ALMOND-STUFFED PEARS
Pears make a comforting side dish in this special recipe shared by Margaret Allen of Abingdon, Virginia. "We enjoy this hot fruit with a ham dinner," she says.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place pears, cut side down, in an ungreased 13-in. x 9-in. baking dish. Combine water and grape juice; pour over pears. Cover and bake at 350° for 35-45 minutes or until tender. , Turn the pears over. Combine almonds, sugar and extract; mix well. Spoon into pear cavities. Bake, uncovered, for 5 minutes. Serve warm.
Nutrition Facts : Calories 186 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 34g carbohydrate (24g sugars, Fiber 5g fiber), Protein 3g protein.
ROASTED STUFFED PEARS
Make and share this Roasted Stuffed Pears recipe from Food.com.
Provided by ellie3763
Categories Cheese
Time 40m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F
- Peal the pear and slice it in half lengthwise. With a small spoon, scoop out the core and seeds, leaving an indentation for the stuffing. Place the pears in a baking dish.
- In a small bowl, mix together the dried cranberries, walnuts, and coat cheese. Divide evenly among the pear halves, mounding it on top of the indentation.
- Whisk together the apple cider and maple syrup. Pour over and around the pears.
- Bake for 30 minutes, occasionally basing the pears with the cider mixture. Serve warm or at room temperature on a bed of greens, dressed with the cider mixture.
Nutrition Facts : Calories 99.1, Fat 2.5, SaturatedFat 0.2, Sodium 1.9, Carbohydrate 20.4, Fiber 3, Sugar 14.3, Protein 0.9
STUFFED PEARS
My husband loves red pears and this is a recipe he came up with. My husband prefers to cut the top off of the pear and stuff them from the top. I, however, feel it's easier to slice the pears in half lengthwise.
Provided by Queen Dana
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Slice pears in half lengthwise and scoop out a little of the flesh to make bowls.
- Brush pears with oil. Sprinkle with salt, pepper and thyme.
- Roast pears for 15 minutes and then take out of the oven.
- Combine cheese, bacon and nuts. Fill pears with mixture.
- Put the pears back in the oven and roast 15 minutes more.
Nutrition Facts : Calories 247.8, Fat 12.2, SaturatedFat 2.1, Cholesterol 5.4, Sodium 359.8, Carbohydrate 36.8, Fiber 7.9, Sugar 22.8, Protein 2.5
HOME
Steps:
- Place pear halves, cut side down, on paper towels. Combine cream cheese and 4 teaspoons sugar in small bowl until smooth. Match pear halves by size. Spread about 1 rounded tablespoon cream cheese mixture on cut side of one pear half; press cut side of second pear half into cream cheese. Repeat with remaining pears. Cover; refrigerate for 15 minutes.
- Heat evaporated milk to boiling in medium, heavy-duty saucepan. Stir in morsels. Cook, stirring constantly, until mixture is slightly thickened and smooth. Remove from heat; stir in remaining 2 tablespoons sugar, vanilla extract and salt.
- To serve: Place pears in pool of raspberry sauce; drizzle with chocolate sauce.
HAZELNUT-STUFFED PEARS WITH MAPLE GLAZE
Categories Dairy Fruit Nut Dessert Bake Thanksgiving Vegetarian Pear Frangelico Fall Winter Hazelnut Maple Syrup Bon Appétit Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Position rack in center of oven; preheat to 375°F. Place nuts in plastic bag; crush coarsely with rolling pin. Transfer to bowl. Mix in sugar, butter, flour and liqueur.
- Using melon baller, core each pear half, creating cavity. Arrange pears, cut side up, in 11x7-inch glass baking dish. Mound nut mixture in cavities, dividing equally and pressing to compact. Pour apple juice into dish around pears. Drizzle pears with maple syrup.
- Bake pears until tender when pierced with small sharp knife, basting occasionally with juices, about 45 minutes. Transfer pears to plates. Drizzle with juices.
SHRIMP-STUFFED CREAM CHEESE PEARS
Provided by Metro
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Drain pears.Beat cream cheese and milk until smooth.Stir in shrimp, lemon juice, dill weed and salt.Fill cavity of each pear half with shrimp and cream cheese mixtureRefrigerate 20 minutes.Set pear halves on lettuce leaves and garnish with a lemon wedge and stuffed olives.
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SAUSAGE-STUFFED PEARS - RACHAEL RAY IN SEASON
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Total Time 1 hr
- Preheat the oven to 350 degrees . Place each pear on its side and cut off a 1/2-inch-thick horizontal slice; reserve the slices. Using a melon baller or a spoon, scoop out the core and discard. Hollow out the pears, leaving a 1/2-inch-thick shell. Coarsely chop half of the removed pear. Sprinkle half of the lemon juice over the hollowed-out pears and the chopped pear.
- In a medium skillet, heat the olive oil over medium heat. Add the sausage and fennel seeds and cook, breaking up the sausage, until cooked through, about 5 minutes. Using a slotted spoon, transfer the sausage to a bowl. Return the skillet to the heat, add the chopped fennel bulb, figs and chopped pear and cook until softened, about 5 minutes. Stir in the remaining lemon juice. Add to the sausage. Stir in half of the fennel fronds.
- Arrange the pears snugly in a baking dish and stuff with the sausage mixture. Top with the pear slices, cover with foil and bake until the pears are soft, 25 to 30 minutes. Set aside the pear tops and divide the brie among the stuffed pears. Bake, uncovered, until the brie melts, about 3 minutes. Top with the remaining fennel fronds and set the pear tops back into place.
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- Combine sugar and butter in a small bowl, and stir until well blended. Add cheese, cranberries, and pecans; stir well.
- Cut 1 inch off stem end of each pear; reserve top. Remove core from stem end, and scoop out about 2 tablespoons pulp from each pear half to form a cup, using a melon baller or spoon. If necessary, cut about 1/4 inch from base of pears so they will sit flat. Place the pears in a 13 x 9-inch baking dish. Fill each pear with about 2 tablespoons sugar mixture, and replace top on each.
- Combine juice and port in a small bowl; pour into baking dish. Bake pears at 375° for 30 minutes or until tender. Serve warm.
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