Pear – Cheese with Mint Cream on Puff Pastry
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 sheet / s puff pastry, frozen goods, thawed
- 2 medium pear (s), firm
- 2 tablespoon lemon juice
- 25 g butter
- 3 tablespoon sugar
- 1 vanilla pod (s)
- 100 ml white wine, dry Chardonnay, Riesling OR:
- 1 tablespoon lemon juice, + 00 ml water (if children eat too)
- 1 cup sour cream, (200 g)
- 2 tablespoon honey, (acacia honey)
- 4 stalks mint
- 60 g Camembert (s), mild
- 2 tablespoon almond (s), chopped and roasted without fat
- some flour
- some Milk
- some lemon peel, grated (organic or unsprayed goods)
Print Recipe
Pin Recipe Instructions
- Rub the lemon peel and squeeze out the juice. Cut the vanilla pod lengthways and scrape out the pulp (spoon / knife).
- Peel the pears and cut into wedges (approx. 12-16 wedges / pear). Briefly turn in lemon juice. Over a medium heat, reduce the butter, sugar and white wine (for children with water and a little lemon juice) until syrupy. Stir in the vanilla pulp and gradually put the pear slices in and let it steep in the syrup for about 2 minutes on each side (turn carefully!). Now just keep warm.
- Roll out the defrosted puff pastry sheets on a floured surface so that if you cut one sheet in half, you get 2 squares of the same size. Brush one square with milk and place the 2nd square (possibly offset diagonally) on top. Use a spoon or something similar to make a depression in the middle of the puff pastry. Alternately layer a slice of cheese and a few pear wedges in the middle on top of each other. Leave the corners free as possible.
- Bake the puff pastry squares in a preheated oven at approx. 200 ° C until crispy and brown.
- Roast the chopped almonds slowly in a pan without fat and over low heat. Swirl the pan several times so that the almonds brown evenly.
- For the dip:
- Put the sour cream, acacia honey and the grated lemon zest in a bowl. Pluck the mint leaves from the stems and place in the bowl as well, except for a few leaves that are needed for the garnish. Purée finely with the hand blender. If necessary, add a little lemon juice to taste.
- Arrange on plates after baking. Put a good whack of the mint cream on top, sprinkle with the roasted almonds and garnish with mint leaves. Serve the dessert immediately.
- My tip: you can prepare everything except for baking!
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