One of my favorite things to do with Anjou pears is to slice them thinly, toss them with butter, and roast them in the oven until they’re just tender and beginning to brown. While the pears roast, I’ll make an orange-scented sauce with apple juice, sugar and warming spices. And then, as the pears come out of the oven, I’ll wrap them in a flour tortilla with a dollop of mascarpone and a few dried sour cherries and then bake the luscious little packets with cinnamon and sugar until they’re crisp and warm.

Serve with a scoop of vanilla bean ice cream or an additional dollop of mascarpone for a company-worthy dessert.

Pear Burritos
By Lori & Paul
Serves: 8

Ingredients:

4 medium-large Anjou pears (peeled, cored, and cut into 1/4-inch thick slices)
5 tablespoons butter, divided
1 1/2 cups apple juice or pear nectar
1/2 cup granulated sugar, divided
2 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1 (2-inch) slice of orange peel
1 teaspoon vanilla powder (optional)
1 tablespoon butter
2 tablespoons butter, melted
8 ounces Mascarpone Cheese
8 6-inch flour tortillas
1/3 cup dried sour cherries

Directions:

Preheat the oven to 425°F. Melt 2 tablespoons butter and toss with pears. Line a baking sheet with parchment. Lay pears out on parchment in a single layer. Roast for 15-25 minutes, or until pears are tender and starting to brown. Remove from the oven.

Meanwhile, place apple cider or pear nectar, 1/4 cup sugar, allspice, 1 teaspoon cinnamon and orange peel in a large saucepan, and bring to a boil. Cook until the mixture reduces by half and has the consistency of syrup. Remove from heat and discard orange peel. Stir in 1 tablespoon butter; stir until melted.

Everything up to this point can be made a day ahead. Refrigerate pears and syrup separately.

Prepare to assemble burritors. Stir together remaining 1/4 cup sugar, 1 1/2 teaspoons cinnamon, and vanilla powder (if using). Melt remaining 2 tablespoons butter.

Preheat oven to 350°F. Line a baking sheet with parchment paper or aluminum foil. Place 2-3 tablespoons of Mascarpone in the center of each tortilla, and with a flat-edged knife or spatula, spread the cheese into a 3-inch circle. Top with a sprinkling of the dried cherries and 5-6 pear slices, fold the sides in over the pears, and then then carefully roll up the tortilla, burrito-style.

Place burritos seam side down on the prepared baking sheet. Brush each burrito with butter, and sprinkle with cinnamon sugar mixture. Bake for 10-12 minutes, or just until the tortillas begin to crisp.

Spoon a tablespoon or two of the reduced pear syrup on eight dessert plates. Lay one of the burritos on top of the syrup. Accompany with a spoonful of mascarpone or scoop of vanilla ice cream, if desired.

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