Brûléed Port Wine Poached Pears Two Ways: Sweet and Savory

by valentina on October 26, 2011

The sweet: Port Wine Mascarpone Pear Tart

Want to feel like a fancy and talented pastry chef?  Excellent. Read on!

Brûléed Port Wine Poached Pears are brilliant in both sweet and savory courses!  I’m presenting ideas for an appetizer and a dessert — and the pears are the star of each one!

First, let’s make a super simple “crust” or base for our yummy creation.  Do you know how easy it is to make a delicious, crispy crust with a wonton wrapper?

Line a shallow ramekin or tart pan with the wonton wrappers.  Before you begin, brush the inside of the dish with melted butter.  Place one wrapper (or as many as you need for the size of your vessel) on the bottom.  Then cut more of the wrappers for the sides, using melted butter to “glue” them together.  This one is for dessert, so I sprinkled it with a thin coating of granulated sugar and cinnamon.  Use a fork to poke a few holes in the bottom and bake in an oven preheated to 375 degrees F until it’s golden brown, about 10 minutes.

To complete the dessert, mix Mascarpone with a small amount of granulated sugar and spread a layer about 1/4-inch thick on bottom.  Then, gently fan the pear slices in a circular pattern over the Mascarpone.  Drizzle the poaching syrup on top. Done!

You can also cut the wonton wrappers into shapes to use as a base for appetizers or hors d’oeuvres.  (I tried to make these a bit like a leaf.)

Brush the wrappers with olive oil and sprinkle with salt and pepper for your savory treats!

And again, use a fork to poke a few holes in each one and bake in an oven preheated to 375 degrees F, until they’re golden brown, about 10 minutes.

The savory: Caramelized Onion Cabrales Pear Crisp

To complete this appetizer, spread a little  caramelized onion on the wonton “leaf,” followed by a few crumbles of Cabrales cheese and topped with a pear slice.  Drizzle with the poaching syrup.  Voilà!

Not up for this? Then just serve the pears with a variety of cheeses on a platter or top vanilla bean ice cream with them!

So let’s make a big batch of the Brûléed Port Wine Poached Pears to have on hand.  Invite some folks over this weekend and serve the pears however you please! Just remember to drizzle the port syrup on top!

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{ 2 comments… read them below or add one }

Tori @ The Shiksa in the Kitchen October 28, 2011 at 5:42 am

Valentina this post is brilliant! I’ve never thought to use wontons as a crust. And it’s so beautifully photographed, the colors so vivid… this is definitely one of my favorite posts this week. :)

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valentina October 28, 2011 at 3:51 pm

Thank you so much, Tori! Huge compliment coming from you! :-)

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