Petite Pear Purses Recipes

PETITE PEAR PURSES

Petite Pear Purses image

The purses shaped from puff pastry make a lovely presentation. The bundles hold filled cinnamon-ginger pear filling. -Mary Cruz, Lancaster, California

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1/4 cup packed brown sugar
2 tablespoons butter
2 tablespoons heavy whipping cream
1 tablespoon light corn syrup
1 cup chopped peeled ripe pear
1/2 cup finely chopped dried pineapple
1 tablespoon sugar
1 teaspoon all-purpose flour
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 package (17.3 ounces) frozen puff pastry, thawed
1 large egg, beaten

Steps:

In a small heavy saucepan, combine brown sugar, butter, cream and corn syrup. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Cook and stir 1 minute; set aside., Preheat oven to 400°. In a large bowl, combine pear, pineapple, sugar, flour, ginger and cinnamon; stir in caramel mixture., On a lightly floured surface, unfold puff pastry. Roll each sheet into a 13x12-in. rectangle. Trim two 1/2-in. strips from a long side of each rectangle. Cut each strip in half widthwise; set aside., Cut each pastry sheet into four squares; transfer to a parchment paper-lined baking sheet., Spoon 2 tablespoons pear mixture into the center of each square. Bring two diagonal corners of pastry over filling and pinch together at point. Repeat with remaining two corners; then twist points together to form a purse. , Roll pastry strips into ropes; wrap loosely around the neck of each purse, twisting to secure. Brush with egg. Bake until golden brown, 15-18 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 424 calories, Fat 21g fat (7g saturated fat), Cholesterol 39mg cholesterol, Sodium 241mg sodium, Carbohydrate 55g carbohydrate (17g sugars, Fiber 5g fiber), Protein 6g protein.

BEGGARS' PURSES

Beggars' Purses image

Provided by Melissa Roberts

Categories Shellfish Appetizer Dinner Pan-Fry Chive Sour Cream Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 8 (First course) servings

Number Of Ingredients 11

Ingredients

For crêpes:
5 tablespoons unsalted butter
1 cup whole milk
1/2 cup all-purpose flour
2 large eggs
1/4 teaspoon salt
2 tablespoons chopped chives
For purses:
16 to 20 long chives (from 1 bunch)
3/4 cup sour cream (preferably at room temperature)
4 ounces domestic caviar such as osetra or rainbow trout

Steps:

Make crêpe batter:
Melt butter in a 10-inch nonstick skillet over medium heat and set aside 2 tablespoons for cooking crêpes. Continue to cook butter remaining in skillet until it has a nutty fragrance and is golden brown, about 2 minutes. Blend brown butter with remaining crêpeingredients, except chives, in a blender until smooth. Add chives and pulse 1 or 2 times to just combine. Let batter stand 30 minutes.
Blend brown butter with remaining crêpe ingredients, except chives, in a blender until smooth. Add chives and pulse 1 or 2 times to just combine. Let batter stand 30 minutes.
Blanch whole chives:
Blanch chives in a small saucepan of boiling water 10 seconds. Drain and plunge into an ice bath. Pat dry.
Make crêpes:
Lightly brush skillet with butter, then heat over medium-high heat until hot but not smoking. Stir batter. With skillet off heat, add a scant 1/4 cup batter, tilting and rotating skillet to coat bottom. (If batter sets too fast, reduce heat slightly.) Cook until golden around edges, 15 to 30 seconds. Loosen with a heatproof plastic spatula, then flip crêpe over with your fingertips. Cook until underside is set, about 30 seconds. Slide onto a plate. Make more crêpes, brushing skillet with butter and stacking crêpes on plate.
Assemble purses:
Top each crêpe, browned side up, with about 1 1/2 tablespoons sour cream and 2 teaspoon caviar. Gather crêpe around filling and tie 1 or 2 blanched chives in a knot to close purse. Trim ends of chives if necessary.

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