Pears En Croute Recipe
Ingredients
| Granulated Sugar | 2 Teaspoon | |
| Ground cinnamon | 1/4 Teaspoon | |
| 1 egg white, slightly beaten | ||
| Cold water | ||
| Golden Raisins | 1/4 Cup (16 tbs) | |
| Walnuts | 1/4 Cup (16 tbs), chopped | |
| Brown sugar | 2 Tablespoon | |
| 1 package Cinnamon Muffin Mix | ||
| 8 small ripe pears | ||
| All purpose flour | 1 Cup (16 tbs) | |
| Vegetable shortening stick | 1/2 | |
| Cinnamon sticks or vanilla beans, for garnish | ||
| Caramel flavor topping, at room temperature or warmed | ||
Directions
Preheat oven to 375°F Grease 13x9x2-inch baking pan.
Combine granulated sugar and cinnamon in small bowl; set aside.
Combine beaten egg white and 1 teaspoon water in small bowl; set aside.
Combine raisins, walnuts, brown sugar, contents of cinnamon swirl packet from Mix and contents of crumb topping packet from Mix in medium bowl; set aside.
Core and peel pears; set aside.
Combine muffin mix and flour in medium bowl.
Cut in shortening with pastry blender or 2 knives until flour is blended to form pea-size chunks.
Sprinkle 5 tablespoons cold water, 1 tablespoon at a time, over flour mixture.
Toss lightly with fork until dough forms ball.
Divide in half.
Wrap one half with plastic wrap; reserve.
Roll remaining dough on well-floured surface to form 13-inch square.
Cut square into four 6 1/2 inch squares.
Repeat using reserved dough ball.
To assemble, fill pear centers with 1 1/2 tablespoons raisin mixture.
Cover each pear with square of pastry.
Mold with palm of hand to shape, folding corners under pear bottom.
Place pears 3/4 inch apart in greased pan.
Brush with egg white mixture.
Sprinkle 1/4 teaspoon cinnamon-sugar mixture over each pear.
Bake at 375°F for 33 to 35 minutes or until golden brown and pears are tender.
Cool in pan for 5 minutes.
Remove to serving dish.
Insert cinnamon stick or piece of vanilla bean on top of pear to form stem.
Drizzle caramel topping over pear, as desired
Combine granulated sugar and cinnamon in small bowl; set aside.
Combine beaten egg white and 1 teaspoon water in small bowl; set aside.
Combine raisins, walnuts, brown sugar, contents of cinnamon swirl packet from Mix and contents of crumb topping packet from Mix in medium bowl; set aside.
Core and peel pears; set aside.
Combine muffin mix and flour in medium bowl.
Cut in shortening with pastry blender or 2 knives until flour is blended to form pea-size chunks.
Sprinkle 5 tablespoons cold water, 1 tablespoon at a time, over flour mixture.
Toss lightly with fork until dough forms ball.
Divide in half.
Wrap one half with plastic wrap; reserve.
Roll remaining dough on well-floured surface to form 13-inch square.
Cut square into four 6 1/2 inch squares.
Repeat using reserved dough ball.
To assemble, fill pear centers with 1 1/2 tablespoons raisin mixture.
Cover each pear with square of pastry.
Mold with palm of hand to shape, folding corners under pear bottom.
Place pears 3/4 inch apart in greased pan.
Brush with egg white mixture.
Sprinkle 1/4 teaspoon cinnamon-sugar mixture over each pear.
Bake at 375°F for 33 to 35 minutes or until golden brown and pears are tender.
Cool in pan for 5 minutes.
Remove to serving dish.
Insert cinnamon stick or piece of vanilla bean on top of pear to form stem.
Drizzle caramel topping over pear, as desired
Chef
