Poached Pear "Crostini"

Poached Pear "Crostini"
Yield:
48 servings, 1 crostini (222 g) each

Ingredients

Ingredients Weights Measures
Poached Pears
dry red wine 128 fl oz [7 kg] 1 gal. [4 L]
sugar 12 oz. [340 g] 1-1/2 cups [375 mL]
lemon zest 32 strips
fresh thyme 16 sprigs
fresh Bosc pears, peeled, cut lengthwise in half and cored 16 each
Spiced Walnuts
egg whites 2.2 fl oz [62 g] 2 each
walnut pieces 6 oz. [170 g] 1-1/2 cups [375 mL]
sugar 2.5 oz. [70 g] 1/3 cup [75 mL]
cayenne pepper 1-1/3 Tbsp. [20 mL]
Cream Cheese Spread
Philadelphia Light Brick Cream Cheese Spread 3 lb. [1.4 kg]
chocolate syrup 8 fl oz [225 g] 1 cup [250 mL]
gingerroot, grated 2-2/3 Tbsp. [40 mL]
Crostini Assembly
prepared pound cake, cut into 2-oz. oval-shaped slices 6 lb. [2.7 kg] 48 slices
crystallized ginger, finely chopped 2 oz. [60 g] 1/3 cup [75 mL]
chocolate syrup 16 fl oz [450 g] 2 cups [500 mL]
Poached Pears
dry red wine 8 fl oz [225 g] 1 cup [250 mL]
sugar 1-1/2 Tbsp. [22 mL]
lemon zest 2 strips
fresh thyme 1 sprig
fresh Bosc pears, peeled, cut lengthwise in half and cored 5 oz. [140 g] 1 each
Spiced Walnuts
egg whites 1/8 each
walnut pieces 1-1/2 Tbsp. [22 mL]
sugar 1 tsp. [5 mL]
cayenne pepper 1/4 tsp. [1 mL]
Cream Cheese Spread
Philadelphia Light Brick Cream Cheese Spread 3 oz. [85 g]
chocolate syrup 1/2 fl oz [15 g] 1 Tbsp. [15 mL]
gingerroot, grated 1/2 tsp. [2 mL]
Crostini Assembly
prepared pound cake, cut into 2-oz. oval-shaped slices 6 oz. [170 g] 3 slices
crystallized ginger, finely chopped 1 tsp. [5 mL]
chocolate syrup 1 fl oz [30 g] 2 Tbsp. [30 mL]

Directions

Poached Pears: Cook first 4 ingredients in pan large enough to completely cover the pears with liquid. Add pear halves; simmer on medium-low heat 20 min. or just until tender, stirring occasionally. Drain pears.

Spiced Walnuts: Hand beat egg whites until frothy. Add remaining ingredients; stir until coated. Spread onto bottom of parchment-lined half-sheet pan. Bake in 350ºF (180ºC) convection oven 5 to 7 min. or until nuts are dry. Cool.

Cream Cheese Spread: Mix ingredients until blended.

For each plating (3 servings): Arrange 3 cake slices on plate; spread each with about 1-1/2 Tbsp. (22 mL) Cream Cheese Spread. Cut each of 2 pear halves into 8 lengthwise slices; fan about 5 pieces on each cake slice. Sprinkle evenly with 1-1/2 Tbsp. (22 mL) Spiced Walnuts and 1 tsp. (5 mL) ginger. Serve with 2 Tbsp. (30 mL) chocolate sauce.

Kraft Kitchens Tips

569957 : 139277

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Nutritional Information
Calories
 520
Total fat
 20 g
Saturated fat
 10 g
Cholesterol
 100 mg
Sodium
 330 mg
Carbohydrate
 57 g
Dietary fibre
 3 g
Sugars
 38 g
Protein
 7 g
Vitamin A
 15 %DV
Vitamin C
 6 %DV
Calcium
 6 %DV
Iron
 15 %DV