Pecan Dusted Puff Pastry Caramelized Pear Napoleons (Dave Lieberman) |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
1/2 cup pecans |
1 tablespoon melted butter |
1 tablespoon granulated sugar |
1 tablespoon dark brown sugar |
1/2 teaspoon ground cinnamon |
1 sheet store bought puff pastry, thawed (recommended: pillsbury) |
3 tablespoons unsalted butter, melted |
2 tablespoons granulated sugar |
2 tablespoons dark brown sugar |
1 1/2 pounds bosc pears, cut into 1/2-inch slices (about 6 large or 8 small) |
1 cup heavy cream |
2 tablespoons granulated sugar |
1 1/2 teaspoons pure vanilla extract |
Directions:
1. For the whipped cream:
2. Preheat 400 degrees F.
3. For the puff pastry:
4. Chop the pecans to the consistency of rough crumbs. Toss with the butter, sugars and cinnamon in a small bowl. Spread the mixture out onto a baking sheet and cook in the oven 7 to 10 minutes, until darkened and lightly caramelized. Set aside to cool.
5. Roll out the puff pastry on a floured surface to 1/16-inch thickness. Cut the puff pastry sheet into 12 squares, approximately 3 by 3 inches. Lay out on a baking sheet and bake 15 to 20 minutes, until puffed and golden brown. Remove from the oven and set aside to cool.
6. For the pears:
7. Melt the butter with both the sugars in a skillet over medium heat. Add the pears. Cook until pears are just tender and juices thicken to a syrup consistency, about 6 to 8 minutes.
8. For the whipped cream:
9. Whip the cream, granulated sugar and vanilla in a mixing bowl until it forms soft peaks.
10. Place a puff pastry square in the center of a serving bowl or plate. Top with a few pears, whipped cream and pecan pieces. Repeat this process 2 more times ending with a sprinkle of nuts.
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