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Gingered Pear Strudel (dj/hr)

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CATEGORY CUISINE TAG YIELD
Grains, Eggs, Dairy Dujour11 6 Servings

INGREDIENTS

4 c Water
1 c Sugar
1 1/2 Pieces fresh ginger, peeled
and sliced
1/2-inch thick
1 Vanilla bean, split
3 Williams pears, or other
sweet firm
pears peeled
3/4 c Blanched slivered almonds
1 c Confectioners' sugar
1/2 c Unsalted butter, softened
1/3 c Allpurpose flour
2 Eggs
1/2 T Dark rum
1/2 lb Phyllo pastry, thawed
1/2 c Clarified butter, melted
Chocolate sorbet or vanilla
ice cream

INSTRUCTIONS

In a saucepan large enough to hold all the pears snugly, combine the
water, sugar, ginger root, and vanilla bean. Stir over low heat until
the sugar has dissolved and then increase the heat so that the liquid
is simmering. Add the pears and poach them for 15 to 20 minutes,
turning occasionally so that they are evenly covered by the syrup.  The
pears should be tender enough so that they can be easily pierced  with
a toothpick, and the cooking time will depend on their ripeness.  Let
cool, and refrigerate.  In a food processor, process the almonds and
the sugar with an  electric mixer until smooth and flatly ground. Do
not overprocess.  In a large mixing bowl, cream the butter with an
electric mixer until  smooth and fluffy. Sift the almond powder and the
flour over the top  and combine to beat until smooth and fluffy. Beat
in the eggs, one at  a time, mixing the first one in thoroughly before
adding the second.  Add the rum and mix in thoroughly.  Preheat the
oven to 400 degrees and lightly oil a large baking sheet.  Halve the
poached pears and scoop out the cores. Slice each half pear  thinly
lengthwise and set aside, keeping together in their original  shape.
Unroll the phyllo and cut it into 4-inch wide stacks. Separate  the
leaves of pastry and lay one single strip on the counter. Brush  it
with melted butter, and continue until you have a stack of 6  strips,
buttering each one. Repeat until you have 6 stacks of  buttered phyllo
strips. Using a spatula, spread a layer of almond  cream 1/4-inch thick
on the top layer of each phyllo stack. Slightly  fan out a pear half on
one end of each stack and roll the stack over  about 1 1/2 times to
form a flat strudel package. Brush the outside  of the strudel with
butter, and repeat with the remaining 5 pear  halves and phyllo stacks.
Transfer the strudels to the baking sheet.  (at this point the strudels
could be refrigerated for up to 12 hours  before cooking)  Bake the
strudels for 10 to 15 minutes, or until golden and crispy.  Cut them in
half and place with cut sides up in the center of each of  6 dessert
plates. Place a scoop of chocolate sorbet on the side and  serve it at
once.  Yield: 6 servings  CHEF DU JOUR HANS ROCKENWAGNER SHOW #DJ9519
Busted and entered for you by: Bill Webster  Converted by MM_Buster
v2.0n.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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