Chocolate and Almond Stuffed Pears

Bring 1 end of dough over pear, then carefully wrap with dough to completely encase pear. Mold dough around pear. (You can also place the dough over the top of the stuffed pear and seal dough under pear, cutting away any excess dough.)

Place wrapped pears on lightly buttered baking sheet. Repeat with remaining pears and dough. Brush with beaten egg and bake at 375°F for 30 minutes.

For decorative cutouts, press dough thin and cut desired shapes with a small cookie cutter. Set aside. Remove baked pears from oven and gently loosen from bottom of pan with spatula. Brush again with egg, position cutouts and brush cutout with egg. Bake 10 to 12 minutes or until pastry is golden brown. Makes 6.

“I loved Con Amore! I'm going to the store this week to begin cooking some of the recipes. While reading it, I stopped often to read a passage to my husband, or to describe the recipes within. I believe he enjoyed the story as much vicariously as I did.” ~ Lois A.

From Con Amore:

“I’m thinking about stuffed pears …” Janine held up her hand to prevent protests. “… I know that’s been done, but not quite like this. The pears are stuffed with a chocolate, almond, and cookie mixture, then wrapped in pastry crust and baked.”

CHOCOLATE AND ALMOND STUFFED PEARS

EBOOK AVAILABLE.

Details Here.

1 cup shortbread cookie crumbs

½ cup sliced almonds

4 ounces semi-sweet chocolate

2 ounces dried apricots, diced fine

3 pears

sweet egg pastry for 10-inch pie (double crust)

1 egg, beaten

Place cookie crumbs and almonds in bowl of a food processor and pulse until finely chopped. Transfer to medium bowl. In processor bowl, chop chocolate until fine. Add to cookie mixture, blending well. Add diced apricots; mix well. Set aside.

Wash and dry pears. Cut lengthwise. Scoop out core with a serrated spoon. Fill opening with cookie mixture, forming a mound. Set aside.

Cut dough into 6 equal pieces. If decorative pastry cutouts are desired, pinch a small amount of dough from each piece. Set aside. On lightly floured surface, roll or press dough into a 7-inch circle.