| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Dessert |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Flour |
| 1 |
ds |
Salt |
| 3 |
tb |
Sugar |
| 6 |
tb |
Butter or margarine |
| 1 |
|
Slightly beaten egg yolk |
| 1/2 |
ts |
Vanilla |
| 1 |
cn |
(16-oz.) pears |
| 2 |
pk |
(3-oz) cream cheese; softened |
| 1 1/2 |
tb |
Pear syrup |
| 2 |
tb |
Powdered sugar |
| 1/2 |
tb |
Almond extract -or- |
| 3 |
tb |
Amaretto |
| 1/3 |
c |
Apricot preserves |
| 1 |
tb |
Pear syrup |
| 2 |
tb |
Sliced almonds |
INSTRUCTIONS
PASTRY
FILLING
To make pastry, mix flour, salt and sugar. Cut in butter until mixture is
crumbly. Blend in egg yolk and vanilla. Chill 30 minutes. Roll pastry on
lightly floured surface to an 11-inch circle. Carefully fit into 9
1/2-inch flan pan with removable bottom, pressing pastry firmly against
sides. Prick bottom and sides with fork. Bake at 400 degrees F. for 10
minutes. Reduce heat to 350 and bake 5 minutes longer. Cool thoroughly.
To make filling, drain and slice pears, reserving syrup. Combine cream
cheese, 1-1/2 Tbs pear syrup, sugar and almond extract. Spread in bottom of
pastry. Arrange pear slices lengthwise on top of filling so that there is a
pear slice on each to-be-cut piece. Heat apricot preserves and 1 T. pear
syrup. Cool slightly. Spoon over pears. Refrigerate and sprinkle with
almonds beofre serving.
Note: If using fresh pears, pare 3 winter pears (Bosc, D'Anjou) leaving on
stems. Poach them in 2 c. rose wine, 1 c. sugar, few drops red food
coloring (optional). Bring to a boil then simmer 30-40 min.
REC.FOOD.RECIPES ARCHIVES
/FRUIT
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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