We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

The good Lord didn't create anything without a purpose, but mosquitoes and sand gnats come close.

Pear Pecan Napoleon

0
(0)
CATEGORY CUISINE TAG YIELD
Import, New, Text 6 Servings

INGREDIENTS

6 Pears, peeled cored and
sliced 1/4" thick
2/3 c Granulated sugar
1 T Freshly squeezed lemon juice
1 Pinch of salt
1 t Ground cinnamon
2 c 8 ounces pecans toasted
2 T Granulated sugar
2 T Water
1 1/2 t Finely chopped orange zest
1 Pinch of salt
1 lb Puff Pastry
minutes. Let cool.

INSTRUCTIONS

Pears: Place the pears, sugar, lemon juice, salt, and cinnamon in a
large saute pan. Cook over medium-high heat, stirring occasionally,
until the pears are soft and most of the liquid has evaporated, 10 to
Pecan Paste: In a food processor, finely grind the pecans and
granulated sugar. Place the pecan mixture in a small bowl and add the
water, orange zest, and salt. Mix just until combined.  Puff Pastry: On
a lightly floured work surface, roll the piece of puff  pastry into a
16-inch square. Cut into 4 rectangles, each 4 inches  wide by 16 inches
long. With a fork, pierce small holes all over the  pastry. Place the
rectangles on two baking sheets. Freeze or  refrigerate until firm.
Preheat the oven to 375 degrees.  Place a second baking sheet or an
inverted wire mesh rack on top of  the puff pastry to prevent it from
rising as it bakes. Bake until  golden brown, 10-15 minutes. Cool to
room temperature.  Assembly: Spread 1/3 of the pecan paste on one of
the rectangles of  puff pastry. Carefully layer 1/3 of the pears over
the pecan paste.  Layer two more pieces of pastry with the remaining
pecan paste and  pears in the same manner. Using a wide metal spatula,
carefully stack  these three pieces of pastry.  In a small bowl mix
together the sugar and the cinnamon. Dust the  fourth piece of puff
pastry with the cinnamon sugar and place it on  top of the stacked
layers of pastry.  Using a serrated knife and a gentle sawing motion,
trim the edges of  the napoleon so that they are even. In the same
manner, cut the  napoleon into 8 pieces and serve a portion on each of
8 plates.  Recipe By     : COOKING LIVE SHOW #CL8743  Posted to
MC-Recipe Digest V1 #258  Date: Fri, 25 Oct 1996 09:05:52 -0500  From:
"Jon and Angele Freeman" <jfreeman@netusa1.net>  NOTES : (Recipes
Courtesy of Emily Luchetti)

A Message from our Provider:

“Read the Bible — It will scare the hell out of you.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 851
Calories From Fat: 479
Total Fat: 55.2g
Cholesterol: 0mg
Sodium: 287mg
Potassium: 362.9mg
Carbohydrates: 87.4g
Fiber: 9.2g
Sugar: 42g
Protein: 9.4g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?