Tag: pears

Pears, puff pastry and chocolate, for a truly unforgettable dessert – Italian Cuisine

Pears, puff pastry and chocolate, for a truly unforgettable dessert

A layer of crêpes stuffed with pear and chocolate, enclosed in a crisp pastry: who can resist this sweet inviting?

You have always been fanatics of sweets at chocolate and you become crazy when it is paired with pears? Then there is nothing left to do but to learn the recipe of this by heart cake with pear, puff and chocolate: it will become your favorite dessert! If you are not yet convinced, know that inside hides a heart of crêpes!

Bella Elena tart: the first, the unforgettable

The most famous, most successful, most prepared version of a cake where pears blend with chocolate is undoubtedly the Bella Elena tart. A shortcrust pastry shell in which a chocolate custard wraps and wraps slices of abate pear, arranged raw on the bottom of the cake or, for an even greener version, browned with a knob of butter. The perfect dessert for a fine meal or for children's snacks.

The pears? Abbot

Among the most used pears for confectionery preparations are the abbotthat we also recommend. With a delicate and grainy pulp and a light citrus aroma, they are available from mid-September and for eight months a year. Their skin is greenish, with brown or yellow dots and, like all types of pears, they are rich in fibers, which help intestinal motility. They then have a high content of boron, which helps to better absorb calcium, preventing problems related to osteoporosis. This quality is also one of the most used in confectionery preparations.

The recipe of the puff pastry cake with pears and chocolate

Here's how to make this dessert.

Ingredients: 1 roll of 200 g puff pastry, 100 g of dark chocolate, 3 tablespoons of flour, 3 tablespoons of sugar, half a cup of raisin wine, 1 glass of milk, 4 whole eggs, 4 medium-sized Abbot pears, 70 g of ground almonds, a knob of butter.

Method: peel the pears, cut into small pieces and cook in a pan with the raisin wine and chocolate. When they are soft, turn off. In a bowl beat 4 eggs, add the flour, sugar and milk. Mix with a whisk to avoid lumps and leave the mixture covered with a sheet of film in the fridge for 30 minutes. Then with this mixture prepare 6 crêpes using a non-stick pan with a diameter of about 20 cm and, when they are ready, keep aside. With the dough line a round baking pan (previously greased and floured) and, in layers, arrange the pears, then a crêpe, then the pears, until you finish all the ingredients. Close the edges of the pastry, cover the surface with ground almonds and bake at 170 degrees for about 45 minutes. Once your pear, puff and chocolate cake is ready, wait a few minutes before serving.

In the tutorial some suggestions for a perfect result

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Recipe Pears in the pastry – Italian Cuisine – Italian Cuisine

Recipe Pears in the pastry - Italian Cuisine

  • 300 g granulated sugar
  • 80 g shelled walnuts
  • 50 g apricot jam
  • 3 ripe Kaiser pears
  • 2 rolls of puff pastry
  • a cinnamon stick
  • an egg
  • powdered sugar
  • granulated sugar

For the recipe of pears in the pastry, peel the pears, cut them in half and remove the seeds to make a hollow to fill. Cook the sugar in 600 g of water with 2 pieces of cinnamon for 10-12 minutes, obtaining a syrup.
Lower the heat, dip the pears and cook for 9-10 minutes (15-20 minutes if they are not ripe). Drain on kitchen paper and allow to cool. Blend 50 g of walnuts and mix with the apricot jam. Cut 2 strips of 2 cm wide into the puff pastry.
Stuff the hollow of each half pear with a teaspoon of walnut and jam mixture, then "coat" them in the pastry as seen in the steps on the previous page. Sprinkle the pears with plenty of powdered sugar and bake at 200 ° C for 24-25 minutes. Remove from the oven, sprinkle with a little of their cooking syrup, sprinkle with icing sugar and complete with the remaining chopped sugar grains.

Pears: the goodness of savory recipes – Italian Cuisine

pears-savory-recipes (2)

In sweet or savory recipes, pears are an ingredient that will captivate you at the first bite

Perfect if combined with sugar, they are irresistible when combined with intensely flavored cheeses, because with their sweetish taste the sapidity of the latter dull. There are many varieties, each with different characteristics and suitable for specific preparations. La Decana, for example, for its sweet and juicy pulp, is suitable for the preparation of fruit juices or jams. The Kaiser, with its white pulp and the tobacco-colored peel, is indicated to be eaten raw, in salads, just as the William, with its light green skin, is excellent in fruit salad or cocktail shake.

In general, all are an excellent natural anti-inflammatory, they are rich in fibers and polyphenols, and therefore antioxidants. Follow our tips to cook them in a salted form.

pears-savory-recipes (2)

Salad with cucumber

To prepare this quick and fresh hors d'oeuvre, cut into small pieces a cucumber, a decan pear and a few mint leaves. Separately, toast a handful of pine nuts in a saucepan without condiments. Add them to the cucumber and pear and season with a vinaigrette of oil, balsamic vinegar, salt and pepper. Stir and serve.

Milk-shake pears and bacon

An unusual and appetizing finger food: cook in a pot the pear cut into small pieces with some milk, salt, pepper and a few slices of bacon. Once cooked, blend the mixture and keep cool. Separately, brown other slices of bacon in a little butter. Serve pouring the pear cream into a glass and garnish with the slices of browned bacon.

Cavatelli, songino and pears

This pasta salad can also be prepared the night before. First cook the cavatelli and drain when al dente. Wash them under running water and toss them with pear cubes previously browned in a knob of butter, chunks of Roquefort cheese and the fresh song. When serving, season the pasta salad with an emulsion of extra virgin olive oil, balsamic vinegar, salt and pepper.

Pear and ginger chutney

Quick to prepare, this sauce is an excellent accompaniment for meat and fish. To prepare it, cut into two pieces of pears, an apple and fry in a saucepan with sliced ​​shallots and fresh ginger. Add a tablespoon of apple vinegar, the juice of a lemon, a pinch of pepper and some cloves. Cook for ten minutes. Then add a tablespoon of brown sugar, raisins and mix to mix everything. Cook until the fruit has softened. Let it cool and serve.

Risotto with pears and pecorino cheese

A classic of tradition, with the combination of pears and pecorino, as is appropriate in every self-respecting inn. To prepare it, brown the shallots and when it is golden add the rice and shortly after, add a glass of dry white wine. Cook. Five minutes before the rice is ready, add a knob of butter, the pears cut into small pieces, the grated pecorino, a spoonful of chopped nuts and seasoned with salt and pepper. Serve hot.

Stuffed rigatoni

A filled pasta for an important menu. Cook the pasta, drain it al dente and pass it under cold water. In a bowl mix the ricotta, salt and pepper. Add to the mixture the walnuts, the pear cut into small pieces and stuffed the rigatoni with this cream. Place them on a baking sheet covered with baking paper, sprinkle with grated pecorino and bake at 180 degrees for 20 minutes, until the dough is golden.

Bresaola, pear and Parmesan

A fast and tasty appetizer. Cut and brown the pears in a pot with a knob of butter. When they are soft, spread them over the bresaola, add the Parmesan cheese, a drizzle of extra virgin olive oil and serve.

Browse walnuts and pears

This savory pie can be served as an appetizer or as a second course. Prepare it by frying the pears cut into small pieces in a knob of butter. When they are soft roll them out on the puff pastry that you will have previously sprinkled with a layer of bread crumbs. Add two handfuls of crumbled walnuts and the sweet gorgonzola melt in a saucepan with three tablespoons of cream. Bake the cake at 180 degrees for 25 minutes and serve.

Savory pie with pear and speck

Another variant of a savory pie, with base of brisè dough. Separately, in a saucepan, brown the pears with a knob of butter, salt, pepper, two handfuls of boiled chestnuts, speck strips and a handful of chives, preferably the fresh one. Brown everything, until the pears have lost some of their water. Pour the mixture into the pan of pasta brisè, add smoked scamorza cut into small pieces, bake at 180 degrees for 15 minutes and serve hot.

Pear skewer

An easy appetizer that you can prepare the night before: just remove it from the refrigerator and place it in the oven for a few minutes to heat it. Cut the pears into discs, place them in a pan with a knob of butter and a spoonful of brown sugar and brown. When the pears are golden but not overcooked, remove them from the heat and put them in a skewer, alternating with pieces of gorgonzola. Continue by alternately inserting pears and gorgonzola. The latter with the heat of the pears will soften. Serve on a salad dish dressed with an emulsion of extra virgin olive oil, salt and balsamic vinegar.

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