PEAR, PISTACHIO AND
1 sheet frozen pu; pastry, thawed
1 large egg, lightly beaten
1 cup ;nely diced Bartlett USA Pears
¼ cup ground pistachios
¼ cup freshly grated Parmesan cheese
1 teaspoon coarsely ground black pepper
Place pastry sheet on a clean work surface and roll it
out to a 10-inch square. Slice horizontally, forming 2
10-by-5-inch rectangles. Brush with beaten egg. Leaving
a ½-inch border along the top edge, evenly sprinkle each
rectangle with pears, pistachios, Parmesan and pepper.
Starting at bottom edge, roll up pastry like a cinnamon roll,
pressing gently to seal border. Wrap logs individually in plastic
wrap. Chill in freezer until ;rm, 1 hour and up to 3 days.
Preheat oven to 400 F. Line 2 large baking sheets with
Cut each log crosswise into 24 slices. Arrange on lined baking
sheets, spacing 1 inch apart. Bake until pu;ed and golden,
about 20 minutes, rotating the pans top to bottom halfway
through baking. Cool brie;y. Serve warm.
Makes 48 pieces, about 16-24 servings.
PEAR & BRUSSELS SPROUT HASH
WITH CRISPY BACON
5 slices thick-cut bacon, cut into ½-inch pieces
2 pounds Brussels sprouts, trimmed and halved
2 tablespoons olive oil
Salt and freshly ground black pepper
2 ripe Bartlett USA Pears, large dice
3 or 4 sprigs of fresh thyme, leaves only,
Preheat oven to 375 F. Place bacon pieces in a
sauté pan over medium heat. Cook, stirring often,
until most of the fat has been rendered out and
bacon is beginning to get crispy.
Place Brussels sprouts on a sheet pan. Pour bacon
and fat from pan over Brussels sprouts. Drizzle
with olive oil and sprinkle generously with salt
and pepper. Toss thoroughly to coat sprouts with
seasoning. Transfer to oven.
Bake hash 22-24 minutes, stirring once during
cooking. Add diced pears and thyme leaves and
toss together gently. Return hash to oven for 4-5
minutes to warm pears through. Serve immediately. Makes 6 servings.