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Nutmeg Crust Wrapped Pear

Idea gallery #399
Nutmeg Crust Wrapped Pear
Ingredients and Supplies
2 Pears
1 cup flour
1/2 teaspoon salt
1/3 cup butter-flavored shortening
3-4 tablespoons ice water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
Unbeaten whipping cream
Opal sanding sugar
Caramel Sauce
Cocoa Dark Candy Coating
  • alt images
Turn oven to 350 degrees. Place firm unpeeled pears on cookie sheet, lined with parchment paper. Mix flour, salt, nutmeg and cinnamon together. Cut in shortening. Add enough ice water to make a nice dough. Roll dough into a rectangle. Cut 3/4" strips of dough with a frilly edge pastry cutter. Wrap pear from bottom to top and stop at stem, sticking pastry strips together with a pastry brush dipped into unwhipped whipping cream. Brush entire pear crust with whipping cream and sprinkle with opal sugar. Bake in preheated oven for an hour. Squirt caramel from a squeeze bottle onto plate, under where the pear will set. Decorate part of the plate with additional caramel. Set pear on the caramel and sprinkle with additional opal sugar. Melt Cocoa Dark and with a 3/8" pastry brush, brush onto foil leaf. Let let up room temperature and brush on another coat. Place in freezer. When hardened (takes only a minute), carefully remove chocolate leaves from foil leaves and attach to finished pear dessert with a bit of melted Cocoa Dark.
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