You’re currently reading “November Bake Quest,” an entry submitted to Life in the Sonoran Desert. I know, I know pears are not a Mesoamerican fruits.
Bosc Pears have an interesting and, as yet, not completely resolved history. Some claim the Bosc came from France, while others say the pear originated in Belgium. What is known about Bosc pears is that they were discovered in Europe in the early 1800’s. The Bosc, pronounced Bahsk, has a long tapering neck and lengthy stem. Shaped like no other pear and ranging from deep yellowish-brown to dark tan, its tender skin is brushed with bronze-russet markings. The dense crunchy flesh of this pear is sweetly spicy. To test for ripeness, use the typical thumb test for pears at its stem end. Bosc pears will yield to slight pressure somewhat less than other ripe pears because of their extra firm text. First introduced to the eastern United States in the early 1830s, the Bosc pears grown in the United Stated, they grow well in the Northwest, especially with the soil and climate of Oregon and Washington State. California also supplies these popular pears to the market.
Pears offer a good source of vitamin C, folate and dietary fiber. One medium-sized pear has less than 100 calories. Most of the vitamin C content is in the skin of the fruit, so pears should be eaten unpeeled. Providing some potassium and iron, pears contain pectin, a soluble fiber that helps control cholesterol levels. It was first introduced to the eastern United States in the early 1830s, the Bosc pears grown in the United Stated. Bosc pears grow well in the Northwest, especially with the soil and climate of Oregon and Washington State. California also supplies these popular pears to the market.
Here’s my easy does it recipe, and you only have to do half the work. That’s because the other half is supplied by Puff pastry. 🙂 I’ve got a big sweet tooth and so does my daughter and Grandchildren. So this is our favorite all-time recipe and you will see why! D-lish!
1 (10-ounce) package Puff pastry shells
Coco Cream Cheese
4 oz of Philly cream cheese, at room temperature
2 teaspoon pure vanilla extract
¼ cup of sugar either brown or granulated
¼ cup ground Coconut
Coco Cream Cheese
Beat cream cheese with a handheld electric mixer until fluffy. Add vanilla, coconut and sugar until smooth. Add zest. Let the mixture sit for about 15 minutes.
3 large firm-ripe Bosc pears, peeled, cored, and each cut into small cubes
¼ cup of almonds, chopped or paste
½ cup of sugar either brown or granulated
1 teaspoon ground cloves
3 tablespoon butter
1 tbsp lemon juice
1/3 cup apple brandy
In a skillet, melt the brown sugar in the butter. Cook for 2 to 3 minutes. Add ground cloves, lemon juice, almonds and mix until blended. Drop the apples into the mix butter. Stir around until the fruit are completely coated with butter. Cook the apples for approximately 5 minutes, or until begins to soften. Add 1/3 cup of apple brandy and let them boil down for about 3 minutes and thicken, creating a rich caramelized sauce. Set aside.
Stuffing the Puff shells
Remove the shells from the package and place on a baking sheet lined with parchment paper. Bake at 400 degrees for about 20 minutes or until golden brown. Carefully remove from baking sheet to wire racks to cool. Transfer to a big platter. Next, scoop the caramelized apples into the shells and finish with Coco cream cheese on top. Garnish with sliced red and green pears.
These bake up quickly and depending on your oven will brown rapidly. So watch them carefully until you know how much time is right.