Drunken Pears In Crispy Cups With Goats Cheese CreamFrom becca1nine 8 years ago
- For the pears shopping list
- 4 x bosc pears, peeled shopping list
- 1 bottle of your best Chardonnay shopping list
- 1/2 cup honey shopping list
- 3 sprigs fresh rosemary shopping list
- 1 tbsp of vanilla extract shopping list
- For the Pastry Cups shopping list
- 4 sheets phyllo pastry shopping list
- 1/2 stick (1/4 cup or 4 tablespoons) of butter shopping list
- 2 tbsp sugar shopping list
- Freshly ground pepper shopping list
- For the Goat's cheese Cream shopping list
- 1/2 cup 35% whipping cream shopping list
- 1/4 cup goat cheese, softened at room temperature shopping list
- 1 tbsp honey shopping list
- 1 tsp vanilla extract shopping list
How to make it
- For the Pears
- Preheat your oven to 375 Degrees.
- Using a melon baller, cut into the pear from the bottom until you are able to remove the seeds. Leave the top of the pear and stem intact. Pour the wine into a small pot along with the honey, rosemary and vanilla. Bring to a simmer then add the pears. Cover with a tight fitting lid and poach until the pears are tender when pierced with a fork, about 30 to 45 minutes.
- For the Pastry Cups
- Meanwhile lay out a sheet of Phyllo pastry and brush with some melted butter. Sprinkle with sugar and add lots of freshly ground pepper. Lay a second sheet of Phyllo over the first and brush the top with a bit more butter. Cut into 6 equal sized squares. Stack 3 squares, one on top of the other, with the corners slightly offset, forming a star shape and press into the cup of a large muffin pan. Repeat for the other 3 squares and then repeat the whole process with two more sheets of Phyllo, for a total of 4 cups. Bake in your oven until they are golden and crisp, about 15 minutes, and then gently remove from the muffin pan.
- Whip the cream, goat cheese, honey and vanilla together until they form soft peaks. Place a pear in each Phyllo cup and drizzle with some poaching syrup. Garnish with a dollop of the goats cheese cream.