AND GOAT CHEESE CROSTINI
2 ripe, ;rm USA Pears
3 tablespoons balsamic vinegar
1 tablespoon butter
1 teaspoon honey
24 baguette rounds, toasted
½ cup spreadable goat cheese
½ cup toasted slivered almonds
Ground black pepper, if desired
Slice pears stem side up into 12 ¼-inch
width vertical planks. Cut large slices in
half lengthwise for a total of 48 slices.
Heat vinegar, butter, and honey in large
frying pan over medium heat for 2 to 3 minutes, stirring constantly, until reduced by
half, to about 2 tablespoons. Add pear
slices and continue cooking for 1 minute,
turning pears once.
Spread 1 teaspoon of goat cheese on each
baguette slice. Top with 2 pear slices,
sprinkle with almonds and garnish with
fresh pepper if desired. Makes 24 servings.
PEAR CRANBERRY BREAD PUDDING
5 cups brioche, Hawaiian bread,
or sweet rolls, torn into small pieces
2 ripe USA Pears, peeled,
cored and diced
1/; cup dried cranberries
1 ½ cups whole milk
1 cup whipping cream or heavy cream
½ cup sugar
1 teaspoon vanilla extract
½ teaspoon cinnamon
¼ teaspoon nutmeg
Coat the inside of a 2-quart (or larger) baking dish
with cooking spray or butter. Arrange half the bread
to cover the bottom of the dish. Layer on pears and
cranberries. Top with remaining bread.
In a large mixing bowl, beat the eggs well. Whisk in
milk, cream, sugar, vanilla, cinnamon, nutmeg, and
salt. Pour the mixture over the bread and fruit. Cover
dish and refrigerate for at least two hours or overnight
to fully absorb the liquid.
Preheat oven to 325° F. Bake bread pudding for
one hour or until the custard is set. Let cool at least
10 minutes before serving. Makes 6-8 servings.