Red Wine Poached Pears with Cinnamon Yogurt Cheese and Pecan Biscotti
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 28
Ingredients
PearsNutsCheeseand too much to list14 cups red wine7 cups sugar
Preheat the oven to 375*
For the pears:
peel, halve and core the pears
Combine the red wine and sugar together
Place the pears in the red wine syrup and bring to a low simmer, cover the pan and allow to gently poach until the pears are tender when pierced with a paring knife (about 45 min to 1 hour)
For the cheese
sweeten the yogurt with sugar and season with the cinnamon until it tastes sweet and cinnamony! Place a couple damp coffee filters or a clean kitcken towel over a small collander and add the yogurt. Cover lightly with a coffee filter and allol the yougurt to drain until firm.
For the Biscotti;
Combine the flour, sugar, salt, baking powder and lemon zest in a bowl
In a separate bowl, combine the eggs, egg yolks, vanilla extract together. Wisk to break down the eggs. In the flour bowl creat a well in the center of the flour mix. Pour in the egg mix and start to fold the dry into the wet with your hand or a wooden spoon (this will be sticky!) Add the nuts and fold in.
Allow the dough to relax for a few minutes, The dough will be sticky when done so dont be worried. Place a cookie sheet on the counter. Using parchment paper (not waxed) fold it so that you create a 3 inch by 14 inch channel down the middle of the parchment. Fold the parchment again so that yo have a 1 inch wall along the side of the channel ( kinda like this [ but flat, this will keep the biscotti from spreading out and burning the edges. Okay, turn the dough out onto a floured work surface, shape and roll the dough into a 2.5 inch by 12 inch log. Transfer the dough log to the parchment lined cookie sheet. Allow the dough to spread into the channel and lightly press down to even it out. Place in the oven and bake 20 minutes. Remove from oven and cool enough to handle. Slice the biscotti into 1 inch cookies and place cut side down on the cookie sheet, bake for 10 to 15 minutes, turn over and bake 5 minutes. Cool and eat!
Number of Servings: 28
Recipe submitted by SparkPeople user CHEFPEXTON.
For the pears:
peel, halve and core the pears
Combine the red wine and sugar together
Place the pears in the red wine syrup and bring to a low simmer, cover the pan and allow to gently poach until the pears are tender when pierced with a paring knife (about 45 min to 1 hour)
For the cheese
sweeten the yogurt with sugar and season with the cinnamon until it tastes sweet and cinnamony! Place a couple damp coffee filters or a clean kitcken towel over a small collander and add the yogurt. Cover lightly with a coffee filter and allol the yougurt to drain until firm.
For the Biscotti;
Combine the flour, sugar, salt, baking powder and lemon zest in a bowl
In a separate bowl, combine the eggs, egg yolks, vanilla extract together. Wisk to break down the eggs. In the flour bowl creat a well in the center of the flour mix. Pour in the egg mix and start to fold the dry into the wet with your hand or a wooden spoon (this will be sticky!) Add the nuts and fold in.
Allow the dough to relax for a few minutes, The dough will be sticky when done so dont be worried. Place a cookie sheet on the counter. Using parchment paper (not waxed) fold it so that you create a 3 inch by 14 inch channel down the middle of the parchment. Fold the parchment again so that yo have a 1 inch wall along the side of the channel ( kinda like this [ but flat, this will keep the biscotti from spreading out and burning the edges. Okay, turn the dough out onto a floured work surface, shape and roll the dough into a 2.5 inch by 12 inch log. Transfer the dough log to the parchment lined cookie sheet. Allow the dough to spread into the channel and lightly press down to even it out. Place in the oven and bake 20 minutes. Remove from oven and cool enough to handle. Slice the biscotti into 1 inch cookies and place cut side down on the cookie sheet, bake for 10 to 15 minutes, turn over and bake 5 minutes. Cool and eat!
Number of Servings: 28
Recipe submitted by SparkPeople user CHEFPEXTON.
Nutritional Info Amount Per Serving
- Calories: 369.8
- Total Fat: 4.8 g
- Cholesterol: 45.8 mg
- Sodium: 79.1 mg
- Total Carbs: 81.2 g
- Dietary Fiber: 2.8 g
- Protein: 3.9 g
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