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| Chef | |
| Submitted | March 7th 2010 |
| Cuisine | American |
| Category | Dessert |
| Level | Intermediate |
| Servings | 2 |
| Rating |
Ingredients
2 Bosch Pears
3 TBSP Walnuts
2 TBSP Brown Sugar
1 TBSP Flour
4 oz Flour
4 oz butter
1/4 cup Sugar
Pinch of Salt
1/8 tsp Vanilla extract
Directions
Preheat 375 degrees
Make crust: Combine 4 oz flour, sugar, salt, and vanilla extract. Rub butter into flour until crumbly. Mash into a ball, wrap in plastic wrap, and refrigerate 30 min.
While Dough is in Fridge: Peel skin from pears. Level bottom of pears so they wont fall over. Core the pears and remove the seeds.
Crush walnuts and mix with brown sugar and flour. Fill the core of the pears with the mixture
Divide dough into two parts. Roll into a circle. Sit pear into center and wrap dough around pear. Doesn't have to be perfect. Seal all sides and pinch off excess dough.
Brush wrapped pear with milk and/or egg.
Bake for 50-60 minutes until golden
Cool 10-15 minutes before serving.
Carmel Sauce: Drizzle pears with sauce
Make crust: Combine 4 oz flour, sugar, salt, and vanilla extract. Rub butter into flour until crumbly. Mash into a ball, wrap in plastic wrap, and refrigerate 30 min.
While Dough is in Fridge: Peel skin from pears. Level bottom of pears so they wont fall over. Core the pears and remove the seeds.
Crush walnuts and mix with brown sugar and flour. Fill the core of the pears with the mixture
Divide dough into two parts. Roll into a circle. Sit pear into center and wrap dough around pear. Doesn't have to be perfect. Seal all sides and pinch off excess dough.
Brush wrapped pear with milk and/or egg.
Bake for 50-60 minutes until golden
Cool 10-15 minutes before serving.
Carmel Sauce: Drizzle pears with sauce