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Posts tagged ‘baked pears’

Mar 8

45 Comments

Pairing Wines With Dessert Part 2

When Julian from Vino In Love  and I first started talking about dessert wines and pairing wines with desserts I was so excited and thrilled that he agreed to collaborate with me on this. I sent him a list of desserts that I posted here on my blog and asked him to pair wines or spirits with the desserts. Here is the list and I can’t wait to try each of these. I am learning a lot from the wine experts that I am now following and I look forward to each of their posts. All of the desserts below are featured on my blog, to get the recipes just click on desserts on the category cloud. I didn’t include the recipes on this post because this is about the wine that you would eat with the dessert. You can pair the wine below the photo with a similar dessert without using the exact recipe. To locate these wines you can use this handy dandy tool http://www.wine-searcher.com/ or do like I do, contact your local wine merchant and see if they have them, if not, hopefully your favorite wine shoppe is as wonderful as mine and they can locate these wines for you. Below is the photo of the dessert and Julian’s excellent recommendations. Thank you so much Julian for helping me with this it was so much fun and a real learning experience for me and I hope for all those that follow my blog. Thank you!

Baked Pears

Baked Pears

Stuffed pears en papillote + Donna Fugata – Passito di Pantelleria (intense white sweet wine from Sicily) More info on Donna Fugata: http://www.donnafugata.it/pagine/Homepage.aspx

Mosto Cotto Fig And Goat Cheese Tart

Mosto Cotto Fig And Goat Cheese Tart

Fig and goat cheese tart + Trabucchi d’Illasi – Recioto della Valpolicella (red sweet wine from Veneto. Produced like Amarone but tastes even better.) More information: http://vinoinlove.com/2006-trabucchi-dillasi-amarone-della-valpolicella-doc/

Buttermilk Panna Cotta

Buttermilk Panna Cotta

Buttermilk panna cotta with mosto cotto Champagne grape syrup  + Ceretto – Moscato d’Asti (light, sweet sparkling wine from Piedmont. More information on Ceretto: http://www.ceretto.com/

Pasto Ciotti

Pasti Ciotti

Pasticciotti filled with vanilla cream + Moscato di Trani or with a Passito di Trani (Sweet (sparkling) wine from Apulia; the same region where Pasticciotti are from). Here is a link for information on the wine: http://www.wine-searcher.com/regions-moscato+di+trani

Semolina Olive Oil Cake

Semolina Olive Oil Cake

Semolina olive oil cake +  Trabucchi d’Illasi – Recioto di Soave (white sweet wine from the Veneto) Here is more information on this wine from Julians site: http://vinoinlove.com/2006-trabucchi-dillasi-recioto-di-soave-recioto-di-soave-docg/

Fire On Ice Light and Dark Chocolate Panna Cotta

Fire On Ice Light and Dark Chocolate Panna Cotta

Spicy chocolate panna cotta + Cognac (Brandy from France) NOTE from Suzanne: I am so glad that Julian paired this with cognac, I have been doing something right. I like to serve cognac with this type of dessert, I have Pierre Ferrand Cognac (It’s wonderful with this).

Feb 17

33 Comments

Stuffed Pears en Papillote

Baked Pears

Baked Pears

I made this over a year ago and posted on Food52, it’s a light and delicious dessert and thought it was a good idea to re-visit and post here. Baked pears remind me of the fall and winter.  For this dish I used forelle pears, they are very small and you will need 2 pears per serving I stuffed them with walnuts that I toasted with butter, cinnamon and brown sugar and added dried cranberries, then I slathered them with softened butter and rolled in turbinado sugar. I wanted to try a different method to bake them and I decided to try baking in parchment. The result is a tender pear steamed in its own juices its sweet and buttery. Delicious on its own or served with some ice cream, whipped cream,mascarpone, soft cheese or creme anglaise. You can use the pear of your choice for this recipe.

Serves 4

The filling:

  • 1/4-1/2 cup walnuts (depending on the size of the pears)
  • 1/4-1/2 cup dried cranberries (depending on the size of the pears)
  • 1-2 tablespoon salted butter melted
  • 1 tablespoon brown sugar packed
  • 1/4 teaspoon cinnamon
  1. Pre-heat oven to 350 degrees. Line a small baking sheet with parchment. Melt your butter. In bowl add the walnuts and pour melted butter on the nuts toss to coat, Add the brown sugar and cinnamon toss again to make sure the brown sugar and cinnamon coat each walnut.
  2. Pour onto baking sheet and spread out. Bake for 5-8 minutes careful not to burn the nuts. Remove from oven and let cool. When they are cooled give the nuts a rough chop and add the cranberries, toss to combine and set aside.

The Pears and baking:

  • 8 forelle pears cored and peeled
  • 3 tablespoons butter softened (use more or less as needed)
  • 1/4-1/2 cup turbinado sugar(start with 1/4 cup add more if you need it)
  • parchment paper and butchers twine
  • walnut and cranberry mixture
  1. Pre-heat oven to 375 degrees. Wash and core your pears from the bottom leave the stem intact. Peel the pear. Stuff each with the walnut and cranberries. Rub each pear generously with the softened butter, roll the pear in the turbinado sugar.
  2. Tear off 8 generously sized pieces of parchment, place the pear in the middle and gather up around the stem and tie off with butchers twine if there is too much on top trim with scissors, Place on baking sheet and bake for 20-25 minutes. If you use larger pears the baking time will increase to 35-40 minutes approximately. Enjoy alone or with ice cream,whipped cream or cheese.

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