I love what I do and feel so fortunate when companies send me products to try.
Melissa’s sent me a beautiful box of
Korean Pears each one individually wrapped and just ripe for eating.
Of course, when I received them the first thing I did was take a bite of these luscious orbs – they were so sweet and crisp with an airy texture inside. Very different from the typical pear I’ve eaten before and equally as delicious if not better.
After devouring one of them I started thinking of ways to cook with it. In the midst of the holidays my thoughts were all for sweet delights – I’m a sucker for desserts. I came up with two wonderful desserts that I know you’ll love: Korean Pear Tartlets with Pear Liqueur and Baked Pears with Vanilla Ice Cream, Balsamic Reduction and crumbled Candied Pecans.
I have to tell you – when I went to add the candied pecans to the top of the baked pears they were nowhere to be found. I’m quite certain my husband was the culprit. I knew I should have hidden them better, he knows most of my hiding spots now and my candied pecans just don’t stick around too long.
I think you’ll love both of these desserts and if you don’t feel like using the phyllo dough for the tartlets then simply make the pear filling and serve it warm over vanilla ice cream. It’s sure to bring smiles to everyone.
Both desserts will make a nice addition to your holiday menu!
To find out where Melissa’s products are sold near, you check out this link and scroll to the bottom left of the page.
Once you locate these delicious Korean Pears I hope you’ll try the recipes below……..
Korean Pear Tartlets with Pear Liqueur
serves 6
Pear filling:
1/3 cup Pear Liqueur
1/2 cup dried cranberries (Craisins)
4 tablespoons unsalted butter
3 Korean Pears, peeled, cored and sliced into thin wedges
1/4 cup granulated sugar
1/2 cup pecans, chopped
1 teaspoon ground cinnamon
Phyllo cups:
6 pre-made phyllo sheets
non-stick spray (or melted butter if preferred)
1 cup fine cake crumbs (angel food cake or pound cake ground in processor)
Make the filling:
In a small saucepan over medium heat, bring the Pear Liqueur to a simmer. Remove from heat and add Craisins.
Heat a large saute pan over medium-high heat, and melt the butter.
Add the pear slices and cover with sugar. Don’t stir or shake right away; let the sugar caramelize, approximately 3-5 minutes.
Gently toss the sugar and pears. Add the Craisins and their liquid and increase to high heat. Let the mixture boil until the liqueur has evaporated. Remove pan from heat and stir in the pecans and cinnamon.
With a slotted spoon, transfer the apples to a bowl until ready to assemble the tartlets.
Make the phyllo cups:
Position a rack in the center of the oven and preheat to 325F degrees. Lightly spray the bottom and sides of 6 ramekins or large muffin cups.
Place a piece of parchment on a work surface. Arrange the 6 phyllo sheets in a stack on top of the paper. Cut the stack in 1/2 then in thirds so you have 6 equal squares per sheet. Keep the stack covered with a damp paper towel while you work, since the dough dries out quickly.
Remove one phyllo square from the stack and carefully place into one of the prepared ramekins or muffin cups. Lightly spray each with non-stick spray or lightly brush with butter and sprinkle with cake crumbs. (I love using the non-stick spray since it’s easy and doesn’t cause tearing. However, butter will give a richer flavor if you prefer but is more difficult to apply without tearing the phyllo). Place the second phyllo square on top and perpendicular to the first one, spraying or buttering lightly and dust with cake crumbs. Continue each cup in same order until 6 squares have been used. Form the remaining 5 cups using the remaining phyllo squares.
Assemble the phyllo cups:
Spoon a generous portion of the pear filling into each phyllo cup. Bake the phyllo cups 10-15 minutes until crisp and golden brown.
Serve:
Place each cup on a plate while still warm. If desired garnish with whipped cream and cinnamon.
Baked Pears with Vanilla Ice Cream and Balsamic Reduction
serves 4
4 pears, cut in half seeds removed
4 Tablespoons butter, softened
Cut pears in half and remove seeds. Place on a cookie sheet lined with heavy duty foil and brush butter over the cut surface of each pear. Sprinkle sugar in an even layer over the same surface. The butter will help keep the sugar on the fruit.
Turn broiler on in oven and cook on lowest rack until the butter and sugar caramelize and the pear starts to become tender, about 10-12 minutes. Set aside.
To serve, place halves of pear into individual serving bowls. Place a scoop of ice cream or yogurt on top of the pear. Drizzle with a balsamic reduction* then sprinkle with crushed candied pecans.
*Note: Reduce a cup of inexpensive balsamic vinegar by half in a small nonreactive saucepan. Set aside to cool. Drizzle on or around the pear just before serving.
If preferred, bake the pear covered in a 375 degree oven for approximately 15 minutes, then uncover for an additional 20 minutes or until the pear becomes softened.
Please note that the baked pears do not have the candied pecans on them. Someone in my house gobbled them up while I wasn’t looking!
I hope you try these recipes and enjoy them as much as my family has. Don’t forget to check for Melissa’s products next time at the grocery store. Vicki Bensinger has been teaching culinary classes throughout Missouri since 1992. However, she saw the need for more specialized classes and in 2004 established “At Home with Vicki Bensinger“, offering personalized private culinary classes for individuals and small groups (ages 7 to adult) in the comfort of their home or organization.
Having an In-Home Culinary Class is the perfect way to get together with friends while you learn to cook, hone your culinary skills or just have a fun time with friends and food.
If you’d like to learn more about her classes please email Vicki at: linking text or [email protected]
Please follow her on Facebook
Member:
“IACP”
“Women Chefs & Restaurateurs”
Please check out Vicki’s blog where she shares recipes, tips, videos, giveaways and everything food related. The recipes Vicki has posted on her blog are recipes she hopes everyone will be able to prepare.
Happy Cooking!
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