Showing posts with label pears. Show all posts
Showing posts with label pears. Show all posts

Friday, November 17, 2017

Pear Crostata /#FabulousFallBounty

While Spring produce seems to get the lion's share of attention - think pea shoots and fiddlehead ferns - Fall's fabulous produce is sandwiched between the glut of pumpkin recipes for Halloween and the sweets-heavy holiday season. So, this year, a dozen food bloggers have gathered to share recipes and ideas that celebrate the #FabulousFallBounty. Many thanks to our event sponsors: Silpat for a handy silicone mat; Le Creuset for a lovely serving platter; and Melissa's Produce for providing the bloggers with a beautiful box of goodies.

We hope you enjoy our creations using fingerling potatoes; delicata, butternut, and acorn squashes; garlic and shallots; roasted chestnut and steamed beets; fennel and celery root; pears and so much more! Keep an eye on these blogs for inspiration as we rush towards Thanksgiving...

The Redhead Baker

To me, it wouldn't be fall without a tasty dessert made with pears. When I received the box of fall produce and fruits from #Melissas Produce and found the Forelle Pears I was thrilled! They have always been a favorite of mine, and I knew I wanted to showcase them by making this Pear Crostata. A crostata is a rustic pie with very little structure to it. They scream "fall" in their simple beauty, and these pears are the perfect compliment to the crostata.
Pear Crostata
(recipe makes 2 crostata)
(printable recipe at end of post)

1 1/4 cup Flour
1 1/2 tablespoon Sugar
Pinch Salt
1/2 cup Cold Unsalted Butter
Ice Water, if needed
1/3 cup Sugar
1 1/2 tablespoon Corn Starch
1 teaspoon Vietnamese Cinnamon
1/4 teaspoon Ground Ginger
3 Pears
1 Egg White
1 tablespoon Dark Brown Sugar
Whipping Cream
1 teaspoon Vanilla

 Preheat oven to 350 degrees.
Mix together the flour, sugar and salt using a food processor. Add the butter, one piece at a time. Keep processing until the dough pulls itself from the side wall of the food processor. Add a bit of water if needed to get the right consistency.
Divide the dough in half. Roll each half out to 1/16" thickness. Using a #silpat makes rolling the dough out much easier. Wrap each disk in plastic to keep fresh while making the filling. If you make the dough a day ahead of time, wrap the dough in plastic, and refrigerate. Remove from refrigeration approx. 1/2 hour before you want to use. 
Mix together the sugar, cornstarch, cinnamon and ginger.
 Peel and slice the pears, then add pears to the bowl of seasoning.
 Peel and slice the pears, then add pears to the bowl of seasoning.
Place half of the filling on one disk of dough, and the other half on the other disk.
Fold the dough over the filling, leaving a portion of the filling visible.
Brush egg whites over the top of the crostata. Sprinkle dark brown sugar over the top of the filling and crust. Bake for 20-25 minutes.
Remove crostatas from the oven and let them cool on a rack. Whip the whipped cream, and while mixing add the vanilla. Top crostata with whipped cream. Sprinkle cinnamon over whipped cream.
Enjoy your Pear Crostata, and Thank You for stopping by today!

Check out these delicious recipes from my blogging friends:

Monday, November 7, 2011

Gingered Pear~Apple Cobbler

This Gingered Pear and Apple Cobbler is the dessert from last week. 
But this is worth waiting for. 
I used two of falls favorite fruits and they are scrumptious together.

Gingered Pear and Apple Cobbler
3/4 cup Sugar
2 1/2 tablespoons Cornstarch
2 tablespoons unsalted Butter, cut into chunks
2 1/2 teaspoons peeled and finely grated Gingerroot
1 1/2 teaspoons finely grated Lemon Zest
6 tablespoons Apple Juice or Water
1 1/2 tablespoons Lemon Juice
3 1/2 cups of Granny Smith Apples, peeled, cored, and sliced
6 cups of Bartlett Pears, peeled, cored, and sliced
1 teaspoon Vanilla
Cobbler Topping
1 1/3 cups Flour
1 tablespoon Sugar
1/2 teaspoon Salt
1/4 teaspoon Baking Soda
6 tablespoons cold, unsalted Butter, cut into bits
1/2 cup Sour Cream, plus 1 1/2 tablespoon for top
1 tablespoon Sugar
Vanilla Ice Cream

 Peel the ginger.
Slice the ginger off into small pieces by using 
your peeler.
Take the small pieces and chop them until fine.
Zest the lemon. Do this by pulling the lemon along the 
microplane. Let the zest fall into the bowl. But don't 
zest any of the white skin. It will make your dish bitter.
Peel and core your apples.
Slice your apples.
Peel and core your pears.
Slice your pears.
Put the sugar and the cornstarch in a
pot for cooking on the stove.
Add the butter, cut into chunks.
Add the chopped ginger.
Add the lemon zest.
Turn the burner on medium high,
and mix until thickened slightly.
Add the apples. Let the mix boil, and cook stirring often
for 3 minutes.
Add the pears and vanilla. Cook, stirring often for 2 minutes.
Remove from heat.
In a food processor, place the flour...
salt and baking soda.
Pulse to mix.
Take the butter bits....
add to the flour mixture.
Pulse until mix comes together. To test it, put some on your
fingers and pinch. You want it to stick together. If it does not come
together, add small amounts of water and then pulse until it
does come together.
Place the dough on a piece of parchment paper.
Knead until smooth.
Place some flour on the parchment. 
Turn the dough over so it can be lightly floured on both sides.
Top with another piece of parchment paper.
Roll or press the dough until it is in the shape of your pan,
just slightly smaller.
This is the pan I used.
Place the dough over the fruit.
Tuck in or cut off the extra dough.
Cut a design in the top so the steam can vent.
Brush the 1 1/2 tablespoon of sour cream on the top.
Sprinkle sugar on top.
Bake on a baking sheet with sides, in a 400 degree
preheated oven for 40-50 minutes, or until brown.
Let cool for at least 30 minutes.
Add ice cream (it's required!)

Thanks for joining The Freshman Cook today!
Don't forget we are on Facebook and Twitter!

Enjoy your day!