If you’ve ever received a Harry & David gift basket, then you’ll recognize this “gold pear.” Inside each gift box of pears is a gold wrapped, gorgeous Royal Riveria pear, so juicy and ripe for eating! I love the old saying, that they are so juicy you can eat them with a spoon! We love this dessert because it’s quick, easy, and tastes like “Fall.” If you have a couple fresh pears on the counter, and puff pastry in the freezer, you are SET! Oh, and don’t froget the ice cream! And how about a Fall Epic Charcuterie Board for dinner? (wink-wink) Pear Puff Pastry Dessert Recipe Make with fresh pears and puff pastry serve with vanilla ice cream!Įarlier this week, I made a Pear Puff Pastry Dessert Recipe for last-minute company, with these delicious pears! In fact, we love to set it in the middle of the table with a bunch of forks, and everyone digs in!Īlso, here’s one of my favorite fall green salads: Pear Romaine Lettuce Salad with Blue Cheese. And tastes pretty great too.Pear Puff Pastry Dessert is a delicious recipe for Fall and holidays. Just look at the stained-glass-like glow through the translucent segments delicately preserved in maple caramel. This was, despite the hurried baking attempt to use up holiday pears, one of my favorite cakes to photograph, because apently (that’s for you, dad), pears are drop dead gorgeous when caramelized into the bottom of a cake. So, here we are eating this gluten free upside down cake with extra pear slices on the side. Which is great, until you realize you have over a dozen perfectly-ripe pears to eat in precisely four days before they pull an avocado and turn dreadfully brown. Pears for EVERYONE! Truffles for everyone! What with the employee discount and free shipping, my mother pulled the ultimate holiday gift move and got what seemed like everything that H&D had to offer. This year, my mother snagged a part time job at the largest employer in the Rogue Valley to bring in some extra cash around the holidays, and boy did we reap the benefits. I grew up viewing catalogues and treats by the holiday/gift/fruit behemoth including chocolate covered berries, a monthly selection of beautiful fruits, perfectly-tiered holiday cookie boxes or stacks on stacks of truffles. For those of you outside of southern Oregon, Harry & David’s is the mass-producer of pears in the region. Delightfully blushing with (fall?) colors and packed with heaps of pear juice (is this a thing? if so, I’m in). Let me tell you, though, these “Fancy Gift Pears” are the 2020, new year’s resolution-fueled, back at the gym, confidence-filled pears of pears. Pears always seem like the drab cousin to the apple: a worn out Bartlett looking bruised and dejected, with dreary colors and nearly-mushy interior and never as peppy or crisp or as vibrant as a Braeburn or Fuji. The result? An incredibly moist, hazelnutty, caramelized spiced pear upside down cake that just melts in your mouth. And of course, made it gluten free and made use of the jar of maple butter sitting sadly unused in my fridge. I blended that with the seemingly pervasive theme of hazelnut+pear in other recipes, and pear+ginger/spices in still others. The main inspiration for this treat comes from Mark Bittman of New York Times Cooking, who has a great recipe for a pear upside down cake. Or, look up recipes for pear desserts until inspiration strikes and you’re motivated enough to get off of the couch after work and toss this incredible cake in the oven. Thank you, mom, for these amazing pears, but what do we do with them now? We need to host a pear party. If you’re like me, you’ve got two boxes of Harry & David’s “Fancy Gift Pears” sitting on your counter and you’ve already challenged your significant other to a competition for who can eat the most pear slices in one evening and there are still SO MANY PEARS LEFT.
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