Pear Apple Strudel With Rosemary White Chocolate Ganache Recipes

ROSEMARY WHITE CHOCOLATE GANACHE

Steps:

• In a medium saucepan over medium heat, bring the cream and rosemary to a boil. Remove from the heat, cover, and let infuse for 10 to 15 minutes. Meanwhile, place the chocolate in a medium bowl. Bring the cream to a second boil. Strain out the rosemary, then pour the hot cream over the chocolate. Let stand for 3 to 4 minutes, then whisk until smooth. It will be like a thin sauce. Stir in the butter and salt. If making the ganache ahead, cover with plastic wrap and chill.From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

PEAR-APPLE STRUDEL (WITH ROSEMARY WHITE CHOCOLATE GANACHE)

Steps:

• 1. To make the filling: In a large skillet over medium heat, combine the apples, pears, and water. Sprinkle the sugar and cinnamon over the apples. Cook the fruit mixture, tossing often, until the apples are partially cooked, about 5 minutes. As the mixture releases its juices, remove 2 tablespoons of the juice and set aside to cool. (If there is not enough juice, you can use water instead.)2. Mix the cornstarch and the reserved juice (or 2 tablespoons of water). Add to the filling and stir over medium-high heat until the filling thickens, about 1 minute. Remove from the heat and stir in the dates, if desired, the lemon and orange zests, and the liqueur, and set aside.3. To make the strudel: Preheat the oven to 375ºF. Line a baking sheet with parchment paper or butter it lightly and set aside. In a bowl, mix together the hazelnuts, graham cracker crumbs, and sugar.4. Place a dry kitchen towel on a work surface, with the long side toward you. On the towel, place 1 phyllo sheet with its long edge right up against the far long edge of the towel (this makes it easier to slide the full strudel onto the baking sheet). Place the remaining sheets under a damp towel. Brush the phyllo lightly with melted butter. Top with a second phyllo sheet, then brush with butter. Sprinkle with about 3 tablespoons of the hazelnut mixture. Continue with 3 more phyllo sheets, brushing each with butter and sprinkling each with about 3 tablespoons of the hazelnut mixture. Top with the remaining phyllo sheet and brush with butter.5. Using a slotted spoon, place the filling on top of the phyllo in a 3-inch strip about 2 1/2 inches from the bottom edge, leaving about 2 inches from each short side uncovered. Fold the short edges over the filling. Fold the long end closest to you over the filling and continue to roll, using the towel as a guide. Gently nudge the strudel, seam side down, onto the prepared baking sheet. Brush the strudel with butter, and cut three or four 1-inch vents into the top.6. Bake the strudel until golden, about 45 minutes. Let cool for 10 minutes, then, using a serrated knife, cut into 11/2-inch slices. To serve, drizzle the ganache over each slice, and be sure to have more ganache ready to pass.From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

PEAR STRUDEL

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, combine the pie crust mix and 1/3 cup cold apple cider until it forms a ball. Wrap in plastic wrap and chill one hour in the refrigerator.
• Peel and core the pear and chop into approximately 1/2 inch pieces, (reserve 1 cup for Round 2 Recipe Cabbage and Pear Slaw, toss with a splash of lemon juice to prevent browning)
• In a large skillet over medium heat, add the butter, brown sugar and pumpkin pie spice. When it is melted, add the pears. Cook until the pears are slightly softened and the liquid thickens, about 5 to 6 minutes. Let cool.
• On a floured surface or on parchment paper, roll out the chilled dough into a 12-inch-by-10-inch rectangle. Spread the cooled pear mixture in the middle of the rectangle, fold in the short ends, and roll the crust over enclosing the pear mixture. Place the strudel, seam side down, onto a baking sheet.
• In a small bowl beat the egg with a tablespoon of water. In another small bowl mix together the remaining 1/2 teaspoon pumpkin pie spice and sugar. Brush the strudel with the egg wash and sprinkle with half the spiced sugar. Make five small slits on top to let the steam escape. Bake until golden brown, about 25 to 30 minutes. Let cool for 30 minutes.
• When you are ready to serve, whip the cream with the remaining pumpkin pie spice and sugar mixture. Serve the strudel topped with whipped cream.