NUTELLA CRUST PEAR PIE
MAKES ONE PIE.
1 1/2 pounds pears
3 tbs sugar
1 1/2 tbs lemon juice
1 tsp vanilla
9" square sheet puff pastry
1/3 cup chocolate hazelnut spread Nutella
1/4 cup roasted skinned hazelnuts, chopped
Heat oven to 400 degrees. Stem, peel and halve pears, scoop out cores. In a bowl, toss pears with sugar, lemon juice, vanilla and 1 tbs water. In a 2 quart baking dish, arrange pears in a single layer, cut side down. POUR juices from bowl over pears. Bake until tender 45 min. Let pears cool, basting with juices in dish. On a floured surface, roll out pastry to a 12" square, then trim to an 11" round. Fit pastry into a 9" pie pan, crimp edges. Refrigerate 15 min. LINE crust with foil, fill with pie weights, continue baking until golden 8 min. Let cool. Spread chocolate hazelnut spread on bottom and up sides of crust. Slice pear halves lengthwise into eighths, arrange in piecrust. Sprinkle with hazelnuts, then SERVE...
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