Wollaston's Recipes
https://www.wollastonsmarket.com/Recipes/Detail/3657/
Forelles Baked in Pastry
Cored pears are stuffed with a fruit mixture, then wrapped in pastry and baked for a beautiful presentation.
Yield: Serves 6
Ingredients
| 6 |
|
firm ripe USA Forelle pears
|
|
|
| 1 |
cup |
diced dates, or dried apricots
|
|
|
| 1/2 |
cup |
packed light brown sugar
|
|
|
| 1 |
teaspoon |
ground cinnamon
|
|
|
|
|
Pastry dough for double crust pie
|
|
|
| 1 |
|
egg
|
|
|
| 2 |
Tablespoons |
milk
|
|
|
|
|
|
Dessert Sauce: |
| 3/4 |
cup |
light sour cream
|
|
|
| 2 |
Tablespoons |
granulated sugar
|
|
|
| 1 |
teaspoon |
vanilla extract
|
|
|
| 1/4 |
cup |
raspberry or strawberry syrup
|
|
|
Directions:
Preheat oven to 350 degrees F.
Core pears, leaving stem intact. Mix dates, (or dried fruits) brown sugar and cinnamon. Fill cavity of pears with fruit mixture.
Roll out pie crust (or use prepared crust). Cut 2 strips 2- inches wide by 8- inches long, for each pear. Cut the end of each strip so it tapers to a point.
For each pear, lay two strips of dough together in the shape of a cross. Moisten center of a bottom strip with water before placing other piece on top. Place filled pear in center of cross. Brush edges of dough with enough water to moisten. Gently fold dough up the sides of pear, and pinch edges together. Repeat with other edges, pinch tops together to seal pears completely.
Beat egg and milk together. Brush dough surface with mix.
Bake on cookie sheet at 350 degrees F. for 25 to 30 minutes, until golden brown. Cool on a rack.
Mix sour cream, sugar and vanilla. Place 1/6 of mixture on each dessert plate; dot with berry syrup. Swirl pattern with knife point. Place pears on plate and serve.
Any variety of pear can be substituted.
Source: Pear Bureau Northwest
Please note that some ingredients and brands may not be available in every store.
Wollaston's Recipes
https://www.wollastonsmarket.com/Recipes/Detail/3657/