Caramelized Pear Bruschetta

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  • 1/3 cup cream
  • 1 cup ricotta cheese
  • 1/4 cup crystallized ginger
  • 1 tablespoon confectioners' sugar
  • 6 firm pears (Bartlett or Anjou)
  • 2 tablespoons unsalted butter, divided
  • 1/3 cup packed brown sugar
  • 1/4 cup orange juice
  • 1 loaf brioche


In a small bowl, using an electric mixer, beat cream until soft peaks form. Fold in ricotta, ginger and confectioners' sugar.
Cut pears into eight wedges; remove and discard core. Melt 1 tablespoon butter in a large frying pan. Add pears and cook, stirring occasionally, until lightly browned.
Add remaining butter and brown sugar and cook, stirring, until pears just start to caramelize. Add orange juice and cook, stirring, for 1 minute.
Meanwhile, cut brioche into 1/2-inch slices. Toast until lightly browned on both sides. Top with ricotta mixture, then with caramelized pears.

Quick tip: When beating cream, a cold bowl and cold beaters work best. Place both in freezer 10 minutes before beating.
Recipe from Central Market Poulsbo - Culinary Resource Center
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