Tag: pear

Bruschetta, pear cream and squacquerone recipe – Italian Cuisine

Ingredients

160 g squacquerone
80 g clean chicory
4 slices of wholemeal bread 1 cm thick
3 Abate pears
sugar cane
extra virgin olive oil
salt
White pepper

Duration: 50 min

Level: Easy

Doses: 4 people

Toasted the slices of bread with a drizzle of oil in the oven at 180 ° C for 5-6 minutes.
Peel the pears, cut into 4 wedges and remove the core. Pass the wedges in the sugar, put them in a baking dish and bake at 160 ° C for 30 minutes.
Blend them obtaining a cream, distribute it on a double sheet of kitchen paper and let it dry for 1 hour.
Mounted then the pear cream with the immersion mixer and 4 tablespoons of oil, a pinch of salt and pepper, until it becomes shiny.
Blanch chicory in boiling salted water for 1-2 minutes.
Compose bruschetta with squacquerone, cream and chicory alternating them as you prefer.

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Pear tiramisu recipe with vanilla mousse – Italian Cuisine

Ingredients

3 pears
300 g milk
200 g fresh cream
80 g soft ladyfingers biscuits
45 g Grand Marnier
yolks
egg
granulated and powdered sugar
lemon
butter
vanilla
raspberries
strawberries
cat's tongues

Duration: 1 h 20 min

Level: Medium

Doses: 8 people

For the recipe of the pear tiramisu with vanilla mousse, cut the pears in half and remove the caps. Peel them, detorsolatele and cut them into wedges. Sauté them in a pan where you have melted a knob of butter, until they are hazelnut. After 3 ′ sprinkle them with a nice spoonful of granulated sugar, let it just let it go for 1 ′ and a half, then flirt with the Grand Marnier. Turn off and pour the pears with their sauce on a plate.

Cover the bottom of a baking dish (26 × 16 cm) with the ladyfingers and arrange the pears on top. Bake the egg and 2 yolks with 70 g of granulated sugar; in a saucepan, boil the milk with a lemon zest, then pour it over the eggs, filtering it. Pour the egg mixture over the pears, drown them, and bake at 160 ° C for about 45 '. Remove the "tiramisu" from the oven and let it cool completely. Melt 80 g of granulated sugar in a saucepan with a vanilla pod open lengthwise.

When it reaches 113 ° C, pour it flush on 2 beaten egg yolks and whisk them with an electric whisk; continue to mount them until they are cold. Incorporate the cream after whipping it (mousse). Complete the "tiramisu" of pears by now cold with the mousse, then garnish with the fruit and chopped cat tongues. Sprinkle with powdered sugar.

Chocolate, pear and hazelnut cake – Italian Cuisine

Pears and chocolate: you can't go wrong with this combination! Here is the easy recipe for the cake with pears, dark chocolate and hazelnuts

When autumn approaches, the colors begin to change and with them the flavors we want to bring to the table. Our stylist Beatrice Prada gave us a perfect cake for moments like these, using ingredients that together make our mouth water in no time at all: pears and the chocolate, enriched by the intense taste of hazelnut flour.

Above all, it is one quick and easy recipe: to prepare it you will need a few utensils, you can decorate it as you wish and in 45 minutes you will have created an effect cake, soft inside and delicious.

How to prepare the chocolate, pear and hazelnut cake

Ingredients

200 g Hazelnut flour
150 g Dark chocolate
100 g Butter
80 g Sugar
4 eggs
6 small pears

Method

Preheat the oven to 180 degrees and grease a low mold about 28 cm in diameter.
Wash and cut the pears into thin slices lengthwise and remove the stalk.
Melt the chocolate and butter in a bain marie or in the microwave and allow to cool. In the bowl of the mixer, beat the eggs with the sugar, gently add the hazelnut flour and the warmed mixture of butter and chocolate.
Pour into the mold and decorate with the pear slices.
Bake for about 30 minutes at 180 degrees.