Tag: pears

Pears and chocolate, the perfect match also for strudel – Italian Cuisine

If you've already tasted this pairing in a fluffy cake and liked it, try it out in this alternative studel too. Here is the recipe

You all have in mind the goodness of apple strudel, that fragrant pastry wrap with a filling of scented apples cinnamon? Now try to think of a different version of this wonderful dessert with a filling of pears and chocolate. The most delicious combination enclosed in a light and crunchy texture like that of strudel dough will win you over. We are sure of it. So try your hand at this delicious variation of one of the most classic traditional sweets!

The history of the strudel

Sweet originating from Turkish tradition, the strudel has spread to Hungary when Sultan Suleiman conquered those territories, and from there he came in Austria following the territorial conquests of the Turkish empire. From Vienna he then passed to the Tre Venezie and became one of the traditional sweets of Trentino Alto Adige, also protected by a disciplinary. The German name means vortex, and would refer to the structure of the cake, a roll of dough with a fruit filling inside. Some variations are allowed for its preparation, both for the pasta and for the content. Regarding the former, you can opt for the so-called "Crazy pasta" for the more experienced, for the shortcrust pastry richer, and for the puff pastry, simpler if ready.

Pears: browned or raw?

In this dessert, you can choose to include pears both raw and cooked. In the first case, they will cook directly inside the pasta and will have a firmer consistency. If, on the other hand, you like them softer and a little sweeter, brown them in a pan with butter and a teaspoon of sugar. They will be more tied up and have a fuller flavor.

strudel-pears-and-chocolate

The recipe for pear and chocolate strudel

Ingredients

200 g plain flour 50 g seed oil, 30 g water, a pinch of salt, 1 egg, 4 Abate pears, a teaspoon of sugar, 100 g dark chocolate, a knob of butter, 50 g pine nuts, cinnamon and a drop of milk

Method

In a bowl, combine the flour, salt, egg and then the water. Start kneading with a wooden spoon. Then add the oil and continue mixing until the mixture is smooth and homogeneous. Make it into a ball, wrap it in plastic wrap and let it rest in the fridge for an hour. In the meantime, peel and core the pears. In a pan, melt the knob of butter, add the pears cut into small pieces and the sugar. Cook for 10 minutes then turn off and let cool. Take the dough, roll it out on a floured pastry board with a rolling pin and transfer the pears over it, leveling with a spatula. Chop the chocolate and spread it over the pears, together with the pine nuts. Sprinkle with cinnamon. Roll up the pear and chocolate strudel, close the edges well to prevent the filling from coming out and place it on a baking sheet covered with baking paper. Brush it with a little milk and cook at 180 degrees for 30 minutes.

In the tutorial, some more tips for a perfect strudel

caramelized pears stuffed with pumpkin – Italian Cuisine

If the combination seems daring to you, it means that you haven't tried it yet! Think again with this preparation

Pears and pumpkin together, have you ever thought about it?
These two sweet fruits ofAutumn they can only be a winning combination and we want to offer you a simple dessert to bring to the table that will surprise you with its taste and simplicity.

Caramelized pears and pumpkin

Have you ever tried the baked caramelized pears?
And the sweet pumpkin?
Imagine a combination of the two recipes in a single dessert, easy to make and delicious to serve at the end of a meal.
Warm and with a scoop of ice cream or a sprig of cream it is a real treat. Here's how it is prepared.

How to make pumpkin stuffed baked pears

First, wash some very well pears abate and then cut them in half with a small knife or a teaspoon and remove the central part of the seeds.
Arrange them on a baking sheet lined with parchment paper with the cut up and season with orange juice and brown sugar mixed with the cinnamon.
Cook at 200 ° in a static oven for 15 minutes.
Separately, sauté in a pan small cubes of pumpkin with a knob of butter, brown sugar and cinnamon and, also in this case, a splash of freshly squeezed orange juice and grated zest. The pumpkin must become soft and caramelized.
Once the pears are ready, cover them with the diced pumpkin and cook everything in the oven for 5 minutes with a sprinkling of cinnamon and cane sugar and chopped pistachios.
Serve the fruit hot with a few drops of maple syrup or honey and a scoop of vanilla ice cream next to it.

Even with apples

You can replace pears with large ones golden apples and add, if you like, raisins and dried fruit such as walnuts and chopped almonds.
Remember you have to keep the peel of apples or pears.

Baked fruit pan

We give you another creative and easy-to-implement idea that might intrigue you.
Try making one baking tray of autumn fruits in the oven, just as you do a pan of vegetables, only with sugar and spices as a condiment e honey is coconut butter instead of oil and salt.
You can also add aromatic herbs such as mint, thyme and rosemary which always go very well with desserts.
Then cut pears, apples, squash, sweet potatoes, apple persimmons, but also some Orange and maybe a fennel into large pieces more or less all the same size and then put everything in a pan with a sprinkling of sugar, a spoonful of coconut oil and plenty of cinnamon.
Cook at 200 ° for 20 minutes and serve the "cooked fruit salad" warm.

Easy jam

Let's call it “easy” because we can't say it fast.
But follow this advice if you want to prepare the marmalade without spending time mixing it in the pot.
Put some pieces of fruit in the oven with half the weight of sugar and the juice of half a lemon and let it cook at 160 ° until the fruit is very soft, then approx 60 minutes.
Then blend everything and the marmalade ready.
You can try it with plums, peaches, apricots, apples and pears, but also with fruits that require shorter cooking times such as citrus fruits.

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Pears with Parmesan – Recipe Pears with Parmesan from – Italian Cuisine

Let's start with the most complicated part: wash and peel the pears then get yourself a digger and make pear pearls by pressing it on the pulp and turning it to obtain spherical shapes.

Put the grated Parmesan cheese in a bowl and flavor it with the lime peel, then pass the pear bonbons into the cheese, breading them evenly.

Arrange the balls on a serving tray or plate and skewer the top of the bonbons with a piece of rosemary sprig.
The pears with Parmesan are ready, you just have to taste them.