Chocolate pear turnovers

Yield: 1 Servings

Measure Ingredient
1 small Bosc pear, ripe but very firm
¼ cup (50mL) sugar
2 tablespoons (25mL) Frangelico liqueur
½ Lemon, grated, zest of
3 Savoiardi biscuits (or ladyfingers), crumbled
3 ounces (90g) bittersweet chocolate, chopped
3 tablespoons (50mL) 35% cream
1 Egg, lightly beaten
1 cup (250 mL) all-purpose flour
1 pinch Salt
1 teaspoon (5 mL) sugar
⅓ cup (75 mL) +1 tbspn (15 mL) cold butter
¼ cup (50 mL) ice water

PASTRY

To prepare pastry: In medium bowl, combine all dry ingredients. Finely slice butter with knife, and avoid touching with hands. Add butter to dry ingredients and toss well to combine. Add water and toss with wooded spoon. Do not touch with hands. Turn mixture onto board and using a rolling pin, roll mixture out. Fold over with pastry scraper, bringing unworked flour into centre, as if kneading. Avoid touching with hands. Roll again and turn over with scraper. Repeat until pastry is homogeneous and no flour appears. Using rolling pin, form into flat rectangle. Wrap with plastic and refrigerate at least 30 minutes.

Meanwhile, peel, core and dice pear. In medium bowl, toss together pear, sugar, liqueur, lemon zest and biscuits. Set aside.

In double boiler, melt chocolate. Remove from heat and add cream. Stir to combine and set aside.

Preheat oven to 375F (190C).

Roll dough on lightly floured surface into 10x10 inch (25x25cm) square. Cut into 4 squares and brush with egg. Place ¼ of pear mixture on each square, spreading evenly over ½ to form triangle when folded. Spoon ¼ of melted chocolate over top of pear. Fold pastry over, forming a triangle. Press edges down firmly, then with a fork secure seal. Cut small slit on top of each turnover, and brush with egg.

On baking sheet lined with parchment paper, bake about 20 minutes or until golden. Remove from oven and serve with vanilla ice cream, if desired.

Source: Gusto!

The Globe and Mail

Thanksgiving, Oct 1996

Notes: 1 batch only - no dbls.

Posted to FOODWINE Digest 20 November 96 Date: Tue, 19 Nov 1996 23:44:04 -0500 From: Rod Grant <rodgrant@...>

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