What A Pair!

Discussion in 'Food and nutrition' started by Penmart01, Apr 21, 2004.

  1. Penmart01

    Penmart01 Guest

    Chocolate Pear Pastry

    1 17.3-ounce package frozen puff-pastry sheets, thawed 4
    ounces chopped hazelnuts (1 cup)
    1/2 9-ounce box chocolate wafer cookies 5 ripe pears (such
    as Comice or Bosc) 1 egg, beaten 2 tablespoons sugar
    2/2 cup semisweet chocolate chips

    Heat oven to 400º F. Coat 2 cookie sheets with cooking
    spray. On a lightly floured surface, roll out one sheet of
    pastry into an 18-by-10-inch rectangle. Transfer it to a
    cookie sheet. Fold over 1 1/2 inches on each of the long
    sides to make a rim. Use a fork to pierce the center in 1-
    inch intervals. Repeat with the remaining pastry on the
    second cookie sheet. Bake both for 10 minutes. Remove to
    wire racks. Reduce oven temperature to 375ºF. Combine the
    hazelnuts and chocolate wafers in a food processor or
    blender and pulse until they resemble sand. Peel the pears
    and cut each lengthwise in half. Discard the cores and
    stems. Distribute the nut crumbs along the center of each
    partially baked pastry. Arrange the pears, cut-side down, on
    the crumbs, alternating stem and round ends. Brush the rim
    of each pastry with some egg. Sprinkle with the sugar.

    Return the pastries to the oven and bake 20 to 25 minutes
    more or until the pears are tender when tested with a fork.
    Remove and cool on wire racks. Place the chocolate chips in
    a small cup and microwave 1 to 1 1/2 minutes. Stir until
    smooth. Drizzle over the pastries. (This recipe can be made
    up to 1 day ahead.)

    Time-saver: Frozen puff pastry is easier than homemade - 5
    hours easier, to be exact.

    Yield: 10 servings

    Real Simple, NOVEMBER 2003

    ---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED
    NATIONS To Paris =--- Sheldon ```````````` "Life would be
    devoid of all meaning were it without tribulation."