We Love God!

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

Some people look down on others because they don't look UP to God.

Pear Pecan Napoleon

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

INGREDIENTS

6 Pears, peeled, cored, and sliced; 1/4" thick
2/3 c Granulated sugar
1 tb Freshly squeezed lemon juice
1 Pinch of salt
1 ts Ground cinnamon
2 c (8 ounces) pecans; toasted
2 tb Granulated sugar
2 tb Water
1 1/2 ts Finely chopped orange zest
1 Pinch of salt
1 lb Puff Pastry

INSTRUCTIONS

PEARS
PECAN PASTE
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
15    minutes. Let cool.
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:

“Jesus: He’s coming. Justice: It’s coming”

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?