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©2008 Janice Therese Mancuso |
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Chocolate and Almond Stuffed Pears |
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Chocolate and Almond Stuffed Pears 1 cup shortbread cookie crumbs ½ cup sliced almonds 4 ounces semi-sweet chocolate chips 2 ounces dried apricots, diced fine 3 pears Sweet egg pastry for 10-inch pie 1 egg, beaten |
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Place cookie crumbs and almonds in a mini processor and pulse until finely chopped. Transfer to medium bowl. In processor, chop chocolate until fine. Add to cookie mixture, blending well. Add diced apricots; mix well. Set aside. |
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Wash and dry pears. Cut lengthwise. Scoop out core with a serrated spoon. Fill opening with cookie mixture, forming a mound. Set aside. |
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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. |
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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.) |
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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. |
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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. |
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All photographs ©2004, 2005 Janice Therese Mancuso |
