| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Dessert |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Flour |
| 1 |
ds |
Salt |
| 3 |
T |
Sugar |
| 6 |
T |
Butter or margarine |
| 1 |
|
Slightly beaten egg yolk |
| 1/2 |
t |
Vanilla |
| 1 |
|
16-oz. pears |
| 2 |
|
3-oz cream cheese |
|
|
softened |
| 1 1/2 |
T |
Pear syrup |
| 2 |
T |
Powdered sugar |
| 1/2 |
T |
Almond extract -or- |
| 3 |
T |
Amaretto |
| 1/3 |
c |
Apricot preserves |
| 1 |
T |
Pear syrup |
| 2 |
T |
Sliced almonds |
INSTRUCTIONS
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.
A Message from our Provider:
“God is unfeeling? Ha! Alongside him we’re as cold as stones”