Ingredients
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Directions
: pears:
1 6 pears, peeled, cored, and
: sliced -- 1/4
: thick
2/3 c granulated sugar
1 TB freshly squeezed lemon
: juice
: pn salt
1 ts ground cinnamon
: Pecan Paste
2 c (8 ounces) pecans --
: toasted
2 TB granulated sugar
2 TB water
1 1/2 ts finely chopped orange zest
: pn salt
1 lb Puff Pastry
Pears: Place the pears, sugar, lemon juice, salt, and cinnamon in a
large saute pan. Cook over medium-high heat, stirring occasionally,
until the pears are soft and most of the liquid has evaporated, 10 to
15 minutes. Let cool.
Pecan Paste: In a food processor, finely grind the pecans and
granulated sugar. Place the pecan mixture in a small bowl and add the
water, orange zest, and salt. Mix just until combined.
Puff Pastry: On a lightly floured work surface, roll the piece of puff
pastry into a 16-inch square. Cut into 4 rectangles, each 4 inches
wide by 16 inches long. With a fork, pierce small holes all over the
pastry. Place the rectangles on two baking sheets. Freeze or
refrigerate until firm.
Preheat the oven to 375 degrees.
Place a second baking sheet or an inverted wire mesh rack on top of
the puff pastry to prevent it from rising as it bakes. Bake until
golden brown, 10-15 minutes. Cool to room temperature.
Assembly: Spread 1/3 of the pecan paste on one of the rectangles of
puff pastry. Carefully layer 1/3 of the pears over the pecan paste.
Layer two more pieces of pastry with the remaining pecan paste and
pears in the same manner. Using a wide metal spatula, carefully stack
these three pieces of pastry.
In a small bowl mix together the sugar and the cinnamon. Dust the
fourth piece of puff pastry with the cinnamon sugar and place it on
top of the stacked layers of pastry.
Using a serrated knife and a gentle sawing motion, trim the edges of
the napoleon so that they are even. In the same manner, cut the
napoleon into 8 pieces and serve a portion on each of 8 plates.
Recipe By : COOKING LIVE SHOW #CL8743
From: "Jon And Angele Freeman"
Servings: 6 servings
Pear Pecan Napoleon Recipe brought to you by Recipe Ideas
Categories: Nut; Pear; Pecan
The History of Recipes
We can track the history of written recipes back into ancient history, in fact as far back into recorded history as the early Egyptians, and maybe even further. However, these, early records were just basic pictorial instructions for preparing food.
In fact, the most ancient recipe discovered, according to academics is a series of stone tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful. Progressing into Roman times around 25BC a man called Apicius compiled a few scripts showing how to cook the recipes cooked by wealthy Romans. In his publication, he describes how the meals were separated into appetizers, main meal and desserts, something that is very familiar to us today. He also informs us how the Roman cooks made use of many herbs, including a few you will know such as thyme, mint and dill. Later on, there are some books published in the 1300s ; a cookery book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these two books are unconnected to the indian curry that appears on menues today, but rather accounts of the types of meals served to the nobility of those days. Later on in the 1400s, the Crusaders brought back a variety of foods and spices from the holy land, including spices such as rosemary and coriander. These new spices and herbs led to an eruption in recipe books, some of which still exist in private cookery archives. The introduction of the TV brought us TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting us all to search through thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Pear Pecan Napoleon recipe.
