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Pears In Puff Pastry

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs 4 Servings

INGREDIENTS

2 Pears
1 Frozen puff pastry, or 8
sheets 5 by 5 inches
2 T Granulated sugar, divided
1 pt Strawberries
2 T Confectioners' sugar
2 T Whipping cream, optional
1 Egg
1 T Water

INSTRUCTIONS

Method: Heat oven in accordance with puff pastry package instructions.
Peel, halve lengthwise and remove the cores of the pears. Lay two
sheets of pastry side by side and brush egg wash on both, being
careful not to let it run over the edge. Put one pear half on a sheet
of pastry cut side down, sprinkle on one-fourth of the sugar and  cover
with the other piece of pastry, egg washed side down. Crimp the  edges
with a pastry sealer or a fork. Repeat for the other pear  halves and
bake until golden brown and well-risen. Put strawberries,
confectioners' sugar and cream into a blender or processor and run
until smooth. To serve finished pastry, put a few tablespoons of
strawberry puree on a plate, put pastry on top and serve warm or at
room temperature. Variations: Put a small, rolled-out piece of
marzipan inside the pastry with the pear. Or golden raisins. Or some
chopped strawberry. Marinate the pear halves in maple syrup for
several hours before assembling the pastry. Or marinate in  Maraschino,
strawberry or raspberry liqueurs. Or mix chopped pear and  peaches,
plums or apricots. A dab of good vanilla ice cream  alongside. Served
on a pool of pastry cream.  Posted to FOODWINE Digest 09 Oct 96  From:
Bob Pastorio <pastorio@RICA.NET>  Date:    Wed, 9 Oct 1996 16:55:34
-0700

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 164
Calories From Fat: 41
Total Fat: 4.6g
Cholesterol: 56.8mg
Sodium: 23.3mg
Potassium: 397.1mg
Carbohydrates: 30.3g
Fiber: 5.7g
Sugar: 21.4g
Protein: 3.3g


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