Sauteed Pear Cups With Vanilla Bean Cream
From keni 14 years ago
- 10 minutes to make
- Serves 8-12
For my 300th post, I decided to create one that lends a nod to our beloved baby pear logo in appreciation to a great site! :) These treats are so easy, so fast, so simple but also elegant and tasty...
Ingredients
For Sauteed pear Cups
- 4 pears, diced(peel on) shopping list
- 3T butter shopping list
- 3T honey shopping list
- 1t fresh lemon juice shopping list
- 1/4t fresh grated nutmeg shopping list
- 2 packages(24) mini precooked phyllo dough cups shopping list
For vanilla bean Cream
- 1/2cup honey shopping list
- 2T brown sugar shopping list
- 1/2 cup heavy cream shopping list
- 1t lemon juice shopping list
- about a 2inch piece whole vanilla bean shopping list
How to make it
For Sauteed Pear Cups
- Bake mini phyllo cups at 350 for about 4 minutes, until crisp and lightly browning around edges. See Photo
- Let cool while preparing the rest of the dish.
- Melt butter and honey in medium heavy skillet(I used cast iron) until smooth and all melted.
- Add lemon juice and let cook about 3 minutes on medium heat til bubbly and darkening in color.
- Add pears and toss to coat.
- Cook about 5 minutes on medium heat, carefully tossing, occasionally.
- Add nutmeg and stir once more, just before serving.
For Vanilla Bean Cream
- In medium saucepan, add honey, brown sugar and cream and on medium heat, stirring often, to combine well.
- Simmer about 5 minutes for sauce to thicken slightly. See Photo
- Remove from heat and add lemon juice, then the scrapings from the inside of the vanilla bean.
- Stir well and set aside to cool, slightly.
- To plate, spoon pear mixture into the pastry cups and drizzle with small amount of the vanilla cream.
- These are best eaten right away with everything slightly warm, but they are still good at room temperature.
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