PEAR, WALNUT, AND RICOTTA CROSTINI
Spoon this flavorful topping over Simple Crostini or toast from a country-style loaf. Each recipe makes enough for 16 small or 8 large crostini.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 5
Steps:
- Divide ricotta cheese among crostini. Top each piece with several ripe pear slices and some walnut pieces. Season with salt and pepper and drizzle each with honey. Serve immediately.
Nutrition Facts : Calories 261 g, Fat 1 g, Fiber 2 g, Protein 11 g
WALNUT PEAR PIE
Steps:
- Make the sweet walnut pie pastry as for short-crust pastry using the egg yolk and as much water as needed (see recipe below), working the ground walnuts and cinnamon in with the flour. Chill for 30 minutes or until firm.
- Roll out two-thirds of the dough and line the pan with it. Peel, core and quarter the pears and arrange them in a cartwheel pattern in the pan. Cover the center with slices of the remaining pears. Roll out the remaining dough to around the same diameter as the top of the pan. Using a cutter, cut a circle out of the center of the round leaving a ring.
- Brush the edge of the bottom pastry layer lightly with water. Lay the ring on the pears and press the edges firmly onto the bottom layer of dough. Brush the ring with water and sprinkle with the sugar. Chill for 10 to 15 minutes, so the pastry is firm. Meanwhile set the oven to 350 degrees.
- Bake for 30 to 40 minutes or until the pastry is well-browned and the pears are tender. Unmold the pie and serve warm. Just before serving, pour the whipped cream into the center.
Nutrition Facts : @context http, Calories 413, UnsaturatedFat 9 grams, Carbohydrate 53 grams, Fat 21 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 11 grams, Sodium 14 milligrams, Sugar 27 grams, TransFat 1 gram
PEAR, WALNUT & RICOTTA PIE
Make and share this Pear, Walnut & Ricotta Pie recipe from Food.com.
Provided by Phil Franco
Categories Dessert
Time 1h30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- To prepare the pear, walnuts, ricotta pie start peeling the four pears, preferably ripe, take away the central core and cut into small pieces. Put them in a bowl along with the chopped walnuts and with very little lime juice to prevent discoloring.
- Preheat the oven to 160 degrees C (325 degrees F). In a large bowl, beat with a whisk (or a planet) sugar with ricotta. Add 3 eggs one at a time and continue beating the mixture.
- Add the grated lime zest.
- Sift the flour with the baking powder and add to the mixture, stirring with a wooden spoon until you get a smooth dough. If needed, use the whisk. Stir in pears and walnuts with 'any sauce that had formed and mix well.
- Pour into a cake pan with parchment paper.
- Now bake the cake at 160 C (325 F) for 50/60 minutes, until introducing a toothpick in the center of the cake, these will be dry. In case the cake you were to darken too much on the surface during cooking cover with aluminum foil.
- Remove the cake from the oven, let it cool, put it on a serving plate and if you wish sprinkle with powdered sugar before serving.
Nutrition Facts : Calories 764.5, Fat 21.8, SaturatedFat 11.2, Cholesterol 132.5, Sodium 178.5, Carbohydrate 121, Fiber 5.8, Sugar 62, Protein 23.9
UPSIDE-DOWN PEAR WALNUT CAKE
This is so good.... a moist cake with sliced pears, skillet-baked in a brown sugar sauce, inverted onto a platter for serving, this is a winner.
Provided by Kittencalrecipezazz
Categories Dessert
Time 45m
Yield 8 wedges
Number Of Ingredients 16
Steps:
- Set oven to 375 degrees.
- Prepare a 9-inch cast-iron skillet.
- In a bowl, combine together the flour and the next 7 ingredients (flour through cloves).
- In another bowl, combine the buttermilk, eggs, 1/4 cup butter and molasses; add to the flour mixture, stirring until smooth.
- In a cast-iron skillet, melt 2 tbsp butter.
- Stir in 1/3 cup brown sugar; cook over medium heat 1 minute.
- Remove from heat; sprinkle with walnuts.
- Place the pear slices in the bottom of the skillet.
- Pour the batter over the pears; bake for 30 minutes, or until the cake tests done.
- Cool in the pan for 10 minutes on a wire rack; invert the cake onto a serving plate.
- Serve warm, or at room temperature.
Nutrition Facts : Calories 298.7, Fat 12.6, SaturatedFat 6.2, Cholesterol 76.4, Sodium 302.9, Carbohydrate 43.7, Fiber 2.2, Sugar 26.3, Protein 4.5
PEAR, FIG, AND WALNUT PIE
Steps:
- Bring wine, figs, and star anise to a boil in a small saucepan. Reduce heat, and simmer until figs are softened, 10 to 12 minutes. Use a slotted spoon to transfer figs to a large bowl. Cook liquid over medium-high heat until reduced to a syrup, about 3 minutes; discard star anise. Pour syrup over figs.
- Meanwhile, on a lightly floured surface, roll out 1 disk of dough to a 13-inch round. Fit into a 9-inch glass pie plate. Trim dough, leaving a 1-inch overhang; refrigerate or freeze until firm, about 30 minutes. Roll out second disk to a 13-inch round. Cut out steam vent in center with a cookie cutter; refrigerate or freeze dough round and cutout until firm, about 30 minutes.
- Peel and core pears; slice into 1/4-inch-thick wedges. Add pears, walnuts, lemon juice, granulated sugar, salt, and cornstarch to figs and syrup; stir until well combined. Spoon into pie plate, piling high in center. Dot with butter; lightly brush edge of dough with water. Drape second disk of dough over pin; center over filling. Gently press around filling to fit; trim dough, leaving a 1/2-inch overhang. Fold edge of top crust under bottom one; crimp to seal. Brush water on bottom of cutout; press onto top crust. Beat egg yolk with cream; brush all over dough. Sprinkle pie generously with sanding sugar; freeze until firm, about 30 minutes. Meanwhile, preheat oven to 400°F, with rack in lower third.
- Transfer pie plate to a parchment-lined rimmed baking sheet, and bake until just golden, 20 to 25 minutes. Reduce heat to 375°F. Bake until juices are bubbling and crust is deep golden brown, about 1 hour. If edges brown too quickly, cover with a foil ring (see page 324). Let pie cool completely on a wire rack.
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Cuisine American, ItalianCategory DessertServings 10Total Time 1 hr 15 mins
- Add the seasoning ingredients to a large pot with 5 cups of water for the pears. Once it is heated through to the proper temperature, add your cut pears. Water should be kept at a consistent temperature and the pears should be fully submerged. You don't want it to boil like a pot of water so leaving them to simmer is a good way to make sure the water doesn't get too hot. Leave them to cook for about 20 minutes while you make the dough.• You can use any ingredients in the water you think will make the fruit more flavorful. I used the ones noted above.
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