Poached Pears with Almond Cream |
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Prep Time: 55 Minutes Cook Time: 10 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Crisp pastry forms the base for a nicely spiced pear half in this elegant dessert.Judy Losecco, Buffalo, New York Ingredients:
1-1/3 cups king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/2 cup shortening |
3 to 4 tablespoons cold water |
poached pears: |
3 large pears |
2 cups white grape juice |
1 cinnamon stick (3 inches), halved |
2 teaspoons thinly sliced crystallized ginger |
1/8 teaspoon ground allspice |
2 tablespoons cornstarch |
3 tablespoons water |
almond cream: |
1 package (8 ounces) cream cheese, softened |
3 tablespoons sour cream |
1 tablespoon sugar |
1 teaspoon almond extract |
Directions:
1. In a large bowl, combine flour and salt; cut in shortening until mixture is crumbly. Gradually add water, tossing with a fork until mixture forms a ball.
2. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut into six circles with a 4-in. cookie cutter. Place 1 in. apart on an ungreased baking sheet. Bake at 425° for 7-8 minutes or until edges begin to brown. Remove to a wire rack to cool.
3. Peel pears and cut in half lengthwise; remove cores. In a large skillet, combine the grape juice, cinnamon, ginger and allspice; add pears. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until pears are tender, turning once. Remove pears and set aside.
4. Combine cornstarch and water; stir into poaching liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; discard cinnamon stick.
5. In a small bowl, combine the almond cream ingredients; beat until smooth. On each dessert plate, place a pear half on a pastry circle; drizzle with poaching liquid. Pipe almond cream over pears. Serve immediately. Yield: 6 servings.
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