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Pears En Croute

Holidaycooking's picture
  Granulated sugar 2 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
  Egg white 1 , beaten
  Cold water 1 Cup (16 tbs)
  Golden raisins 1⁄4 Cup (4 tbs)
  Walnuts 1⁄4 Cup (4 tbs), chopped
  Brown sugar 2 Tablespoon
  Cinnamon muffin mix 4 Ounce (1 Package)
  Ripe pears 8 Small
  All purpose flour 1 Cup (16 tbs)
  Vegetable shortening 1⁄2 Cup (8 tbs) (1/2 Stick)
  Cinnamon sticks/Vanilla beans 2 Tablespoon (For Garnishing)
  Caramel flavor topping 1 Cup (16 tbs) (At Room Temperature/ Warmed)

Preheat oven to 375°F Grease 13x9x2-inch baking pan.
Combine granulated sugar and cinnamon in small bowl; set aside.
Combine beaten egg white and 1 teaspoon water in small bowl; set aside.
Combine raisins, walnuts, brown sugar, contents of cinnamon swirl packet from Mix and contents of crumb topping packet from Mix in medium bowl; set aside.
Core and peel pears; set aside.
Combine muffin mix and flour in medium bowl.
Cut in shortening with pastry blender or 2 knives until flour is blended to form pea-size chunks.
Sprinkle 5 tablespoons cold water, 1 tablespoon at a time, over flour mixture.
Toss lightly with fork until dough forms ball.
Divide in half.
Wrap one half with plastic wrap; reserve.
Roll remaining dough on well-floured surface to form 13-inch square.
Cut square into four 6 1/2 inch squares.
Repeat using reserved dough ball.
To assemble, fill pear centers with 1 1/2 tablespoons raisin mixture.
Cover each pear with square of pastry.
Mold with palm of hand to shape, folding corners under pear bottom.
Place pears 3/4 inch apart in greased pan.
Brush with egg white mixture.
Sprinkle 1/4 teaspoon cinnamon-sugar mixture over each pear.
Bake at 375°F for 33 to 35 minutes or until golden brown and pears are tender.
Cool in pan for 5 minutes.
Remove to serving dish.
Insert cinnamon stick or piece of vanilla bean on top of pear to form stem.
Drizzle caramel topping over pear, as desired

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