Yield: 4 Servings
|6 tablespoons||Butter or margarine|
|1 \N||Slightly beaten egg yolk|
|1 can||(16-oz.) pears|
|2 packs||(3-oz) cream cheese; softened|
|1½ tablespoon||Pear syrup|
|2 tablespoons||Powdered sugar|
|½ tablespoon||Almond extract -or-|
|⅓ cup||Apricot preserves|
|1 tablespoon||Pear syrup|
|2 tablespoons||Sliced almonds|
To make pastry, mix flour, salt and sugar. Cut in butter until mixture is crumbly. Blend in egg yolk and vanilla. Chill 30 minutes. Roll pastry on lightly floured surface to an 11-inch circle. Carefully fit into 9½-inch flan pan with removable bottom, pressing pastry firmly against sides. Prick bottom and sides with fork. Bake at 400 degrees F. for 10 minutes. Reduce heat to 350 and bake 5 minutes longer. Cool thoroughly.
To make filling, drain and slice pears, reserving syrup. Combine cream cheese, 1-½ Tbs pear syrup, sugar and almond extract. Spread in bottom of pastry. Arrange pear slices lengthwise on top of filling so that there is a pear slice on each to-be-cut piece. Heat apricot preserves and 1 T. pear syrup. Cool slightly. Spoon over pears. Refrigerate and sprinkle with almonds beofre serving.
Note: If using fresh pears, pare 3 winter pears (Bosc, D'Anjou) leaving on stems. Poach them in 2 c. rose wine, 1 c. sugar, few drops red food coloring (optional). Bring to a boil then simmer 30-40 min.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .