Pear And Amaretti Turnovers Recipes

ROASTED PEARS WITH AMARETTI AND AMARETTO

Steps:

• Preheat oven to 425°F.
• Mix Amaretto and vinegar in a 13- by 9-inch baking dish. Put pears, cut sides down, in dish.
• Roast pears 15 minutes. Add water and roast until pears are tender but still hold their shape, 8 to 10 minutes more.
• Arrange pears, cut sides up, on a platter and spoon pan juices over them. Sprinkle with half of cookie crumbs, then baste with pan juices. Sprinkle with remaining crumbs and serve warm or at room temperature.

EASY BAKED PEARS WITH AMARETTI

Steps:

• Cut each pear in half, then place on a large baking tray. Use a teaspoon to scoop out the cores and make a dip in the centre of each pear. If your pears are firm, you may need to use a sharp knife to do this. Dollop about 1 heaped tsp ricotta into each dip, then sprinkle over the cinnamon and drizzle with a little honey.
• Heat oven to 190C/fan 170C/gas 5, then roast the pears for 10 mins. Tip the biscuits into a food bag and use a rolling pin to lightly crush them. Remove the pears from the oven, then scatter the crumbs over each pear. Return to the oven for another 10 mins or until the pears are soft and the biscuit golden brown. Serve drizzled with honey.

PEAR AND AMARETTI TURNOVERS

Steps:

• Combine pears, sugar and brandy in large bowl. Toss to coat.
• Draw one 4 x 4-inch pear shape and one 4 1/2 x 4 1/2-inch pear shape on parchment paper. Using scissors, cut out shapes.
• Line baking sheet with parchment paper. Roll out 1 pastry sheet on lightly floured surface to 12-inch square. Using 4 x 4-inch parchment template, cut out 6 pear shapes from pastry. Transfer pear-shaped pastries to baking sheet, spacing evenly.
• Sprinkle half of crushed cookies over pastries, leaving 1/2-inch border. Arrange pear slices over crushed cookies. Sprinkle remaining cookies over pears. Roll out second pastry sheet on lightly floured surface to 14 1/2-inch square. Using 4 1/2 x 4 1/2-inch parchment template, cut out 6 pear shapes from pastry. Brush edges of pastries on baking sheet with water. Arrange larger pear-shaped pastries atop pears, pressing pastry edges together to adhere. Press edges with fork to seal. Using skewer, poke small hole in top of each turnover to allow steam to escape. Press 1 almond sliver in tip of each turnover to represent stem. Cover and refrigerate 20 minutes.
• Preheat oven to 375°F. Brush turnovers with egg. Bake until golden brown, about 30 minutes. Transfer to rack and cool. (Can be prepared 8 hours ahead. Store in airtight container at room temperature.)

MINI PEAR-AND-CRANBERRY AMARETTI CRISPS

Steps:

• For the Topping: Using your hands, mix together almonds, cookies, butter, brown sugar, and salt until butter is evenly distributed and mixture is crumbly. Refrigerate until cold, about 30 minutes.
• For the Crisp: Preheat oven to 375°F. In a bowl, mix together pears, cranberries, granulated sugar, cinnamon, salt, and lemon juice. Stir in cornstarch to combine. Transfer to a mini pie dish (about 6 to 7 inches across top) or 2 individual gratin dishes (about 2 cups each).
• Bake until juices reduce and mixture is beginning to bubble, about 15 minutes. Sprinkle evenly with amaretti mixture and continue to bake until topping is browned and crisp and mixture is bubbling in center, about 15 minutes more. Let cool 10 minutes, then serve warm with ice cream or crème fraîche.

BAKED PEARS AND AMARETTI, BY JOHN BERNARD MYER

Steps:

• Preheat oven to 350 degrees.
• Core the pears, leaving the skins on.
• Mix the sugar and butter together and spoon into the cavities.
• On a large baking dish make eight aluminum foil ''wells'' and place a pear in each. This will stop the butter mixture from running out of the cavities. Place the baking dish in a shallow pan of water. Bake the pears one hour.
• Place the cookies on a breadboard and crush finely, using a rolling pin or a thick glass.
• To serve, arrange the pears in a serving dish and sprinkle with crushed amaretti. Pass the cream separately.

APPLE -PEAR TURNOVERS

Steps:

• Before you start position 2 oven racks evenly in the oven near the center so there is space in between them. Preheat the oven to 400°F Grease 2 baking sheets with butter.
• To make the filling peel, core and cut into small chunks the apple and pear.
• Put the chunks into a bowl.
• Add the brown sugar, flour, vanilla, cinnamon, nutmeg and raisins and stir together.
• Sprinkle a work surface with some flour.
• Unfold 1 of the thawed puff pastry sheets on top of the flour. Keep the other sheet wrapped in the refrigerator.
• Sprinkle some flour on the pastry.
• Using a rolling pin, and beginning at the center of the pastry, roll out to the far side. Then roll from the center toward you.
• After every few rolls, give the pastry a quarter turn and sprinkle the top and bottom of the pastry with more of the flour so the pastry does not stick.
• Keep rolling and sprinkling until the pastry is a 12 1/2-inch square.
• Using a ruler and a pizza wheel or table knife, trim the edges to make a 12-inch square.
• Pull away the scraps of dough and discard.
• Cut the 12-inch square into 4 equal 6-inch squares.
• Spoon 1/3 cup of the filling into the center of each square.
• Spread the filling across the middle toward 2 opposite points.
• In a small bowl, beat the egg with a fork.
• Brush the beaten egg along 2 edges of each square with the pastry brush.
• Fold one-half of each square over the filling, enclosing it fully and forming a triangle.
• Press the edges together with the fork to seal them.
• Place the 4 turnovers on a prepared baking sheet, spacing them 2 inches apart.
• Repeat with the remaining puff pastry sheet and filling.
• Using a pastry brush, brush the tops of the turnovers with the beaten egg.
• Sprinkle the turnovers with the sugar.
• Put 1 baking sheet on the upper rack in the oven and the other sheet on the lower rack in the oven and bake for 10 minutes.
• Then, using oven mitts, remove the baking sheets and put each one on the opposite rack.
• Bake until the turnovers are puffed and brown, about 15 minutes more.
• Allow to cool for 10 minutes.

ROASTED PEARS WITH AMARETTI COOKIES

Steps:

• Preheat oven to 375 degrees. In a 9-by-13-inch baking dish, toss pears with lemon, sugar, and a pinch of salt; arrange pears in dish, cut side down. Add 1/4 cup water; cover dish tightly with aluminum foil, and bake until pears are easily pierced with the tip of a paring knife, 25 to 30 minutes.
• Place each pear half, cut side up, on a platter, and top with 1 tablespoon of mascarpone and 1 crumbled cookie. Drizzle with juices from baking dish, and serve.

PEAR AND BRIE TURNOVERS

Steps:

• Using a wooden spoon, cream the Butter, Cream Cheese, and Salt together in a large bowl; stir in Confectioners' Sugar, then add the Flour about ½ Cup at a time, stirring well. When the dough coheres, turn it out onto a floured surface (This can be made in a stand up mixer as well).
• Gently knead 2 or 3 times and divide the dough into 4 equal size balls; flatten into ½ inch thick disk and wrap in plastic and refrigerate for at least an hour, preferably longer, until firm enough to roll but not too solid.
• Lightly butter a large baking sheet.
• Mix Flour and Granulated Sugar together in a small bowl; Working with one piece of dough at a time, roll it into an 8 inch circle on a sheet of lightly floured waxed paper.
• Dot with 1 Teaspoon of the Preserves, spreading it around the center of the circle and then sprinkle with some of the sugar-flour mixture.
• Arrange a single row of overlapping Pear slices over half of the dough: leave a good ¾ inch border around the slices, following curve of pastry; sprinkle with Flour-Sugar mixture and lay one or two slices of Brie over the Pears to cover.
• Moisten the edge of the pastry and fold the empty half over the cheese; pinch the edges together making a sort of rope edge; place on prepared baking sheet and refrigerate while you make the remaining turnovers.
• Preheat Oven to 400 Degrees.
• Brush each turnover with a little Milk and sprinkle with Granulated Sugar; then poke the surface 2 or 3 times with a fork to make steam vents.
• Bake for 10 minutes on the center oven rack; Reduce oven temperature to 375 and bake until golden brown, about 20 minutes (For even browning, rotate baking sheet 180 degrees 10 minutes before the turnovers are done).
• Transfer turnovers to a wire rack and let cool; while still warm, dust with Confectioners' Sugar.

APPLE AND PEAR TURNOVERS

Steps:

• In a large skillet, bring apple juice and maple syrup to a simmer over medium heat. Split vanilla bean lengthwise. Using the tip of a sharp knife, scrape seeds from the center into skillet; add bean. Cook until liquid has reduced slightly, 1-2 minutes. Add apples and pears; cook and stir until fruit is just tender, 7-9 minutes. Remove from heat; add lemon zest and juice. Cool completely. Remove vanilla bean pods., Preheat oven to 400°. On a lightly floured surface, unroll pastry sheets. Roll each sheet into a 12-inch square; cut each sheet into 4 equal squares. Spoon 1/4 cup apple mixture diagonally over half of each square to within 1/2 in. of edges. Moisten pastry edges with water. Fold one corner over filling to the opposite corner, forming a triangle; press edges with a fork to seal. , Transfer to greased baking sheets. Brush tops of pastries with beaten egg; prick tops with a fork. If desired, combine coarse sugar and cinnamon; sprinkle over pastries. Bake until golden brown, 18-20 minutes. Remove from pans to wire racks. Serve warm or at room temperature., Freeze option: Freeze pastries in freezer containers. To use, reheat pastries on an ungreased baking sheet in a preheated 350° oven until heated through, 5-7 minutes.