Pear Gratin With Mascarpone Custard Recipes

Steps:

• First mix mascarpone and sugar 2 ours before serving so sugar san join with mascarpone. Put it in cold place.
• Roughly ground almonds and dry fry them until brownish.
• Take a 24cm large heavy pan (preferably Teflon) and add honey, butter cardamom, cinnamon and inside "flesh" from vanilla (or package of bourbon vanilla sugar) and let it melt and join.
• Peal the pears, cut in half and remove seeds.
• Sauté the pears 8-10 minutes, turning them from time to time.
• When ready, put some mascarpone on a plate, put half a pear on it, cover with caramelized spiced honey and cover with roughly grounded fried almonds (or pistachio).

Steps:

• Preheat oven to 375°F.
• Peel pears, leaving stems intact, then core from bottom using a melon-ball cutter or a sharp small knife. Stir together raisins, brown sugar, zests, and 2 tablespoons Sauternes and fill pear cavities with mixture. Stand pears upright in a buttered baking dish just large enough to hold them and pour remaining cup Sauternes over pears.
• Cover dish tightly with foil and bake in middle of oven until tender, 30 to 40 minutes. Transfer pears to a serving dish or plates using a metal spatula to hold filling in place and pour cooking liquid through a sieve into a bowl.
• Whisk together yolks and granulated sugar in a large metal bowl and add hot cooking liquid in a stream, whisking constantly. Put bowl over a pan of barely simmering water and vigorously whisk, or beat with a handheld electric mixer, until mixture is tripled in volume and registers 160°F on an instant-read thermometer, 3 to 5 minutes.
• Serve pears warm with sauce.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Roll pastry out to 1/4 inch thickness and use it to line a 9-inch tart dish. Prick the pastry with a fork and then place into the freezer for 20 minutes to prevent pastry from rising during baking.
• Bake in the preheated oven for 10 minutes. Set crust aside. Reduce oven temperature to 325 degrees F (165 degrees C).
• Heat a saucepan about 1/3-full of water to a low simmer, about 5 minutes, then reduce heat to lowest setting. Place a heat-proof bowl over the pan in such a way that it does not touch the water. Add chocolate to the bowl and allow to melt. Limit stirring to an absolute minimum to prevent chocolate from separating.
• Mix ground almonds, eggs, sugar, and butter together in a bowl. Add warm melted chocolate and stir to combine. Pour chocolate mixture into the baked pastry crust.
• Arrange pears on top of the tart by pressing them into the chocolate mixture.
• Bake in the hot oven until pastry is golden and mixture is firm, 35 to 45 minutes.

Steps:

• Preheat oven to 400°F.
• Halve apples lengthwise (quarter if large), leaving stem intact, and core halves with melon-ball cutter. Halve Seckel and Forelle pears or quarter Bartletts lengthwise, then core with melon-ball cutter and trim root ends.
• Melt butter in a 14- by 9-inch oval gratin dish or other 2 1/2- to 3-quart shallow baking dish in middle of oven, about 2 minutes. Stir in Calvados and 3 tablespoons brown sugar, then add fresh and dried fruit and zest and turn gently to coat. Cover dish tightly with foil and bake in middle of oven, gently turning fruit and basting occasionally with juices, until apples and pears are tender but not falling apart, about 1 hour. Remove dish from oven.
• Preheat broiler.
• Spoon 1/3 cup baking juices from baking dish into a bowl and stir in mascarpone and remaining 2 tablespoons brown sugar. Rearrange fruit, cut sides up, in baking dish to form an even layer, if necessary, and spoon mascarpone mixture over fruit. Put confectioners sugar in a fine-mesh sieve and sift over fruit. Broil gratin 3 inches from heat until confectioners sugar is caramelized, 1 to 2 minutes.
• Available in Italian markets and many supermarkets.

Steps:

• Position oven rack in the middle of oven; preheat oven to 375°; lightly butter and 11 x 7 inch baking dish.
• Drain the pear halves, reserving 3/4 cup of the syrup.
• Put pear halves on a cutting surface, flat side down, and score the rounded side with shallow, crosswise cuts; arrange the pears in the prepared baking dish.
• Add flour and sugar to a blender or food processor; blend or process until combined.
• Add in the mascarpone, eggs, vanilla, reserved pear syrup, cinnamon, and nutmeg.
• Blend/process until the batter is smooth, about 20 seconds.
• Pour batter over the fruit; sprinkle with the brown sugar.
• Bake custard until puffy and light brown and the center is set when gently shaken, about 25-30 minutes.
• Remove from oven and cool on a baking rack for 5-10 minutes; serve warm.

Steps:

• To make the custard, heat the milk in a heavy saucepan until it is almost boiling. In a separate bowl, beat egg yolks until they are light and pale-colored. Beat sugar into the yolks, tablespoon by tablespoon. Add flour and beat until smooth. Add heated milk to the yolk mixture in a slow stream, beating constantly. Beat until smooth. Return the mixture to the saucepan and cook, stirring constantly, until mixture comes to a boil. Boil for 2 minutes. Remove from heat and chill.
• When the mixture is thoroughly chilled, remove from refrigerator and whisk until smooth. Fold the mascarpone into the mixture. In a separate bowl, beat the cream until medium-stiff and fold into the custard mixture. Stir in vanilla and chill until ready to use.
• To make the gratin, preheat the oven to 450 degrees. Melt the butter in a large cast-iron skillet over medium heat. Add sugar and stir constantly until a golden brown caramel develops. Remove from heat.
• Arrange the pear halves, cut side down, on top of the caramel and scatter minced ginger, if desired, over the pears. Cover the pears with foil and bake for 15 minutes or until tender when pierced with a skewer.
• Place two pear halves in each of six individual gratin dishes. Divide the caramel among the dishes. Pour about 1 cup of custard into each gratin dish, covering the pears. Place the gratin dishes on a baking sheet for easier handling and bake for 5 minutes. Remove from oven.
• Change the oven setting to broil. Place gratins on the upper rack of the oven and broil carefully until the custard bubbles and browns, about 1 1/2 minutes. Watch very carefully; do not burn.

Steps:

• Preheat oven to 325 degrees F. Butter the sides and bottom of a 9-inch baking dish that is at least 2 inches deep or a 9-inch springform pan.
• Put the whole eggs plus the egg yolks and the sugar in the bowl of a mixer. Beat at high speed until you see pale yellow ribbons form.
• Mix in the rum and vanilla. Add the flour and mix well. Transfer to a mixing bowl.
• In the clean mixer bowl, whip the heavy cream to firm peaks, then fold it carefully into the egg mixture with a rubber spatula. Pour the batter into the buttered dish.
• Peel and core the apple and pear and slice them crosswise into thin half-moons. Arrange over the batter in the baking dish, alternating the apple and pear slices. Do not be concerned if they sink into the mixture; they eventually will end up embedded in it. Place in the pre-heated oven and bake until the top has turned golden brown, 45 to 50 minutes. Serve warm or chilled.

Steps:

• Preheat oven to 425 degrees. Slice off bottom end of each pear just enough so that it will stand upright. Using a melon baller or small spoon, remove seeds from the bottom. Peel upper half, leaving stem intact, and pat dry with a paper towel. Rub butter over peeled part of each pear, and arrange pears in a small baking dish (about 7 by 11 inches) so they are standing. Sprinkle with the sugar.
• Pour wine into baking dish; add thyme sprigs, if using. Bake until pears are soft when pierced with a paring knife and well browned, about 45 minutes; using a small spoon, baste pears occasionally with the wine, adding a bit of water as needed to prevent liquid from evaporating. Remove from oven.
• To serve, spoon some of the pan juices into each serving dish, and place a pear on top. Serve with a dollop of mascarpone and several biscotti on the side.

Steps:

• Combine the wine, water, sugar and cinnamon in a deep nonreactive saucepan. Bring to a boil and simmer for five minutes.
• Add the pears and simmer 15 minutes, until the pears are just tender. Remove the pears from the liquid, draining them well, and place them in a bowl.
• Boil down the liquid until it is reduced to two cups and has become syrupy. Remove the cinnamon stick. Pour the liquid over the pears and refrigerate at least four hours or overnight.
• To serve, place each pear standing up in a deep dish or goblet. Pour some of the cooking liquid over each.
• Stir the mascarpone to smooth it, then spoon a generous dollop on top of each pear. It will begin to drip down the sides of the pear. Dust with sifted cocoa and serve.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine ricotta cheese, mascarpone cheese, confectioners' sugar, and vanilla extract in a bowl. Place in the refrigerator.
• Place pears, cornstarch, lemon juice, brown sugar, cloves, and cinnamon into a bowl; mix well.
• Place thawed puff pastry sheet into the bottom of an 11-inch tart pan. Spoon cheese mixture onto pastry and spread evenly. Arrange spiced pear mixture on top of the cheese mixture.
• Bake in the preheated oven until golden brown, about 45 minutes.