Name: Chocolate Pear Turnovers
Ingredients: 1 sm Bosc pear, ripe but very firm; 1/4 c (50mL) sugar; 2 tb (25mL) Frangelico liqueur; 1/2 Lemon, grated, zest of; 3 Savoiardi biscuits (or ladyfingers), crumbled; 3 oz (90g) bittersweet chocolate, chopped; 3 tb (50mL) 35% cream; 1 Egg, lightly beaten; 1 c (250 mL) all-purpose flour; 1 pn Salt; 1 ts (5 mL) sugar; 1/3 c (75 mL) +1 tbspn (15 mL) cold butter; 1/4 c (50 mL) ice water

When I speak of “means,” I have in view Bible-reading, private prayer, regular attendance on public worship, regular hearing of God’s Word, and regular reception of the Lord’s Supper. I lay it down as a simple matter of fact, that no one who is careless about such things must ever expect to make much progress in sanctification. I can find no record of any eminent saint who ever neglected them. They are appointed channels through which the Holy Spirit conveys fresh supplies of grace to the soul, and strengthens the work which He has begun in the inward man. Let men call this legal doctrine if they please, but I will never shrink from declaring my belief that there are no “spiritual gains without pains”… Our God is a God who works by means, and He will never bless the soul of that man who pretends to be so high and spiritual that he can get on without them.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs			1	Servings

INGREDIENTS

1	sm	Bosc pear, ripe but very firm
1/4	c	(50mL) sugar
2	tb	(25mL) Frangelico liqueur
1/2		Lemon, grated, zest of
3		Savoiardi biscuits (or ladyfingers), crumbled
3	oz	(90g) bittersweet chocolate, chopped
3	tb	(50mL) 35% cream
1		Egg, lightly beaten
1	c	(250 mL) all-purpose flour
1	pn	Salt
1	ts	(5 mL) sugar
1/3	c	(75 mL) +1 tbspn (15 mL) cold butter
1/4	c	(50 mL) ice water

INSTRUCTIONS

PASTRY
To prepare pastry:  In medium bowl, combine all dry ingredients.  Finely
slice butter with knife, and avoid touching with hands.  Add butter to dry
ingredients and toss well to combine.  Add water and toss with wooded
spoon. Do not touch with hands.
Turn mixture onto board and using a rolling pin, roll mixture out.  Fold
over with pastry scraper, bringing unworked flour into centre, as if
kneading.  Avoid touching with hands.  Roll again and turn over with
scraper.  Repeat until pastry is homogeneous and no flour appears.  Using
rolling pin, form into flat rectangle.  Wrap with plastic and refrigerate
at least 30 minutes.
Meanwhile, peel, core and dice pear.  In medium bowl, toss together pear,
sugar, liqueur, lemon zest and biscuits.  Set aside.
In double boiler, melt chocolate.  Remove from heat and add cream.  Stir to
combine and set aside.
Preheat oven to 375F (190C).
Roll dough on lightly floured surface into 10x10 inch (25x25cm) square. Cut
into 4 squares and brush with egg.  Place 1/4 of pear mixture on each
square, spreading evenly over 1/2 to form triangle when folded.  Spoon 1/4
of melted chocolate over top of pear.  Fold pastry over, forming a
triangle. Press edges down firmly, then with a fork secure seal. Cut small
slit on top of each turnover, and brush with egg.
On baking sheet lined with parchment paper, bake about 20 minutes or until
golden.  Remove from oven and serve with vanilla ice cream, if desired.
Source:  Gusto!
The Globe and Mail
Thanksgiving, Oct 1996
Notes:   1 batch only - no dbls.
Posted to FOODWINE Digest 20 November 96
Date:    Tue, 19 Nov 1996 23:44:04 -0500
From:    Rod Grant <rodgrant@MAGI.COM>

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