Asian Pear and Pluot Pastries
6 Kingsburg Orchards Asian pears or large pluots (or 3 of each)
2 pounds prepared puff pastry, cut into twelve 6-inch squares
1 cup plus 2 tablespoons sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger (optional)
1 egg, beaten (optional)
1/4 cup apricot preserves mixed with 2 tablespoons water
Whipped cream or vanilla ice cream
1. Preheat oven to 400°F. Adjust racks to lower third of oven.
Line 2 cookie sheets with parchment paper.
2. Cut Asian pears or pluots in half and remove pit or core. (Asian pears
can be peeled, if desired.) Cut each half into 1/8-inch slices, keeping
together as a half.
3. Place 6 squares of puff pastry on each cookie sheet.
4. Mix sugar, cinnamon and ginger together in a bowl. Place 1 1/2 teaspoons
of sugar mixture in the center of each puff pastry square.
5. Place 1 halved, sliced piece of fruit on each puff pastry square. Fan out
the fruit slightly by pressing at an angle. Sprinkle 1 tablespoon of sugar
mixture on top of fruit.
6. Take the 4 corners of each pastry square and bring together to cover
the fruit as much as possible (to resemble an envelope); press down
lightly. Brush the top of each pastry with egg wash.
7. Bake for 25-30 minutes, or until golden brown. (Bake 1 sheet at a time
if necessary; do not bake in upper part of oven.) The pastry will puff up
and the corners will open when baked. Remove from the oven and let
8. Heat apricot preserves with water until smooth and hot, then strain.
Glaze the pastries with strained hot preserves.
9. Serve with a dollop of whipped cream or a scoop of ice cream.
Makes 12 servings.
Northwest-Style Pear Tartlets
DIAMOND FRUIT GROWERS5
30 frozen mini phyllo shells
1/2 cup toasted hazelnuts, chopped
4 ounces Gorgonzola cheese, crumbled
1 Diamond Fruit Growers* red or green Anjou pear, cored and diced
1. Preheat oven to 350°F.
2. Place phyllo shells on a baking sheet.
3. In a medium-sized mixing bowl, combine hazelnuts, cheese and pear.
4. Fill the shells with the pear mixture.
5. Bake for 10-15 minutes, or until the cheese is hot and starting to bubble.
Serve warm. Makes 10 servings.
Brands may vary by region; substitute a similar product.