Crisp Poached Pears Stuffed with Chevre & Haroseth

Crisp Poached Pears Stuffed with Chevre & Haroseth served over a Pomegranate Molasses Sauce ~ Sweet and savory with a dash of tart—your tastebuds will be wondering where has this lovely dish been.

Crisp Poached Pear Stuffed with Chevre & Haroseth

Crisp Poached Pear Stuffed with Chevre & Haroseth

This is my first submission for the Paper Chef challenge. The challenge provides the participants a set of ingredients and that’s it. No recipe, just your baking hands and some creativity.

This month’s ingredients included:  dried dates, cranberries, flour, candied orange peel.

My first thoughts of course went in the way of date bars and muffins. Wanting to stretch myself as a baker I pitched all that aside and went with what you see here.

Let me say, I’m quite happy with the end result. The pairing of sweet and savory is perfectly tuned between the chevre and haroseth while the pear provides a nice fruity and textural break between the two. But what I love most in this recipe is the pomegranate molasses sauce. The subtle tartness of the sauce ties it all together for a perfect bite that hits almost all your tasting thrills in harmony.

Having said that, I decided there are a few things I would do differently next time. I realized I should have poached the pears in wine for some coloring, since the haroseth provided much of the same flavors I poached the pears with. As for the phyllo wrap, next time I will brush each sheet with a honey-almond butter combination for added flavor and sweetness.

This is an easy recipe, but I will admit it takes some time as a few of the components need resting in between. My suggestion is poach your pears and make the sauce the night before and assemble the day of serving.

A few notes:

  • Haroseth is a mixture of fruits, nuts and spices that is generally served at Passover. Haroseth recipes also differ according to the country of origin.
  • I used store bought phyllo to cut down on the time and truth be told I made it once and hated every moment of it.

Ingredients:

Poach Pears:

  • 4 Bosc pears; peeled,
  • 5 cups water
  • 1 star anise
  • 1 cinnamon stick
  • ½ tsp nutmeg
  • ¼ cloves
  • ½ lemon

Pomegrante Molasses:

  • 2 cups of Pomegranate juice
  • 1/2 cranberry
  • 1/2 cup sugar
  • 1 tsp lemon juice

Cranberry, Date and Pistachio Haroseth:

  • 1/3 cup whole salted almonds with skin, toasted and cooled
  • 2/3 cup unsalted shelled pistachios
  • 1 cup dried cranberries
  • 2/3 cup pitted dried dates, coarsely chopped
  • 1/2 cup Sherry
  • 2 tablespoon orange zest, chopped
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 cloves
  • 1/4 teaspoon cayenne
  • 1 tablespoon of lemon juice
  • 1 tablespoon of orange juice

Instructions:

Poach Pears:

  1. In a large saucepan, add water, sugar, lemon and spices heat to a soft boil and until the sugar has dissolved.
  2. Gently place pears in the water and cover with a round of parchment paper, with a small hole cut in the center.
  3. Keep the liquid at a low simmer. Cook pears for 15 to 25 minutes or until pears can easily be poked through with a fork.
  4. Remove from heat and transfer pears and liquid to a heat proof bowl. Cool overnight.

Pomegrante Molasses:

  1. In a medium sauce pan, add pomegranate juice, sugar and lemon juice heat to boil then lower heat to low. Let sauce simmer until it reduces by half. Cool overnight.

Cranberry, Date and Pistachio Haroseth:

1. Pulse nuts in a food processor until coarsely chopped. Add dried fruit and pulse until chopped. Add sherry, zest, spices, and juices and pulse until incorporated.

Chevre – 5oz  Chevre

Assembly:

1. Cut Haroseth into the chevre and form ¾ inch balls.

2. Using a paring knife, start 1/2 an inch down from top of pear, carefullysplit the pears.Remove seeds and dig a deeper well with a melon baller. Fill well with chevre and Haroseth ball.

3. Gently close pear with filling inside and wrap each pear with fours sheets of phyllo. Bake at 350 degrees F for 30-35 minutes or until phyllo becomes golden in color.

4. Cool baked pears for 15 minutes. Fill a small bowl an1/8 inch of Pomegranate molasses and place baked pears on top of sauce.

    Pin It

12 Responses to “Crisp Poached Pears Stuffed with Chevre & Haroseth”

  1. #
    1
    Michelle — August 12, 2010 @ 11:33 pm

    Naomi, this is flat out gorgeous. You’re very creative and you rocked this challenge!

    Reply

  2. #
    2
    Lisa — August 13, 2010 @ 10:38 am

    Love it Naomi! How inventive. I really would like to taste this creation, sounds delicious and as always lovely photo and post (=

    Reply

  3. #
    3
    Jamie | My Baking Addiction — August 13, 2010 @ 11:47 pm

    This looks so delish, Naomi! Well done!! :)

    Reply

  4. #
    4
    Cassidy — August 14, 2010 @ 2:23 pm

    These look beautiful! Gorgeous image!

    Reply

  5. #
    5
    Emma @ Poires au Chocolat — August 14, 2010 @ 6:38 pm

    I adore the idea of wrapping the pears in phyllo! Really beautiful.

    Reply

  6. #
    6
    meaghan (chic cookies) — August 14, 2010 @ 7:51 pm

    On the entire page of tastespotting I click on these beauts first, and lo and behold I find myself at Bakers Royale yet again. Of course! EVERYthing you create is simply amazing!

    Reply

  7. #
    7
    MyKitchenInHalfCups — August 15, 2010 @ 3:24 pm

    This looks spectacular!!
    I’ll have to start with that Pomegrante Molasses!

    Reply

  8. #
    8
    Alessio — August 16, 2010 @ 11:54 am

    Lovely recipe Naomi. Instead of wine in the poaching syrup, I might put in saffron or turmeric, to complement the red sauce :) A glaze on the phyllo would make the pear simply too pretty to cut through.
    Welcome to the PaperChef crew!

    Reply

    • Naomi replied: — August 16th, 2010 @ 3:34 pm

      I love the idea of adding saffron-adding that to notes on this recipe.

      Reply

  9. #
    9
    Ricca — August 4, 2013 @ 1:35 pm

    ingredients for the pomegranate molasses lists 1/2 cranberry, which is not mentioned in its preparation…typo or omission? thanks!

    Reply

Leave a Comment





Current ye@r *