Forelle Pears In Parchment Recipes
FORELLE PEARS IN PARCHMENT
Crisp, sweet, and pretty, miniature Forelle pears are delicious but have a very short season; you can use whatever fruits are in season for this dessert.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees. Fold four 12 X 18-inch sheets of parchment paper in half and cut to make 4 heart shapes about 5 inches larger in circumference than the pear half.
- Place a pear half near the fold and place a piece of cinnamon stick, vanilla bean, 2 pieces of ginger, one quarter of each of the raisins, and one quarter of the lemon zest on top of the pear. Drizzle with 2 tablespoons wine. Divide the butter into fourths and dot the tops of each pear.
- Fold the paper to enclose the pear and make small overlapping folds to seal the edges, starting at the curve of the heart. Be sure each fold overlaps the one before it so that there are no gaps. Repeat with the remaining pears.
- Place the packages on a baking sheet and bake for 40 minutes. The parchment will be golden brown and the pears will yield when pricked with a fork. Score the parchment in an X shape, peel it back, and serve.
FORELLE PEARS IN PARCHMENT
Crisp, sweet, and pretty, miniature Forelle pears are delicious but have a very short season; you can use whatever fruits are in season for this dessert.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees. Fold four 12 X 18-inch sheets of parchment paper in half and cut to make 4 heart shapes about 5 inches larger in circumference than the pear half.
- Place a pear half near the fold and place a piece of cinnamon stick, vanilla bean, 2 pieces of ginger, one quarter of each of the raisins, and one quarter of the lemon zest on top of the pear. Drizzle with 2 tablespoons wine. Divide the butter into fourths and dot the tops of each pear.
- Fold the paper to enclose the pear and make small overlapping folds to seal the edges, starting at the curve of the heart. Be sure each fold overlaps the one before it so that there are no gaps. Repeat with the remaining pears.
- Place the packages on a baking sheet and bake for 40 minutes. The parchment will be golden brown and the pears will yield when pricked with a fork. Score the parchment in an X shape, peel it back, and serve.
Nutrition Facts :
CHOCOLATE-DIPPED PEARS
The small stature and low calorie count of Forelle pears make them ideal when you need just a little something sweet, although you can dunk any type, from a plump Bartlett to an elegant Bosc.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 2
Steps:
- Melt chocolate in a heatproof bowl set over simmering water, stirring until smooth. Let cool slightly.
- Starting at bottom of each pear, use a teaspoon to remove core, leaving stem at top intact. Dip bottom three-quarters of each pear in chocolate. Transfer to a parchment-lined plate, and refrigerate until chocolate has set, at least 15 minutes (and up to 2 hours). Bring to room temperature before serving.
Nutrition Facts : Calories 265 g, Fiber 5 g, Protein 3 g, SaturatedFat 7 g, Sodium 2 g
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