Picking pears: Strudel combines tastes for end-of-summer treat

Robin McDaniel
Fresh pears make this Pear Pineapple Strudel a delicious combination.

Fresh pears make this Pear Pineapple Strudel a delicious combination.

When I noticed the pear tree in the yard of my neighbors, Barney and Carol Lewis, I called Carol to ask if I could pick a few for a recipe I wanted to try.

Carol was more than generous, especially since this Pear Pineapple Strudel only uses two pears! There is more pineapple than pear in this delicious dessert, but it is a great combination, especially when paired with fresh pears!

Pear Pineapple Strudel

6 tablespoons butter

1/4 cup brown sugar

1/4 cup sugar

1/2 tsp. cinnamon

1/8 tsp. nutmeg

2 pears, ripe but firm, peeled, cored and sliced into 1/4 inch pieces

3 cups pineapple chunks (If using a fresh pineapple, use 1/2 of a pineapple, peeled, cored and sliced into 1/4 inch pieces

1 frozen puff pastry, thawed according to directions on package

1 egg, beaten

2 tablespoons powdered sugar (used to dust top of baked strudel)

Preheat oven to 400 degrees. In medium sauce pan over medium heat, melt 4 tablespoons butter. Add sugars, cinnamon and nutmeg.

Let cook 2 minutes, then add fruit, stirring gently to combine. Let cook over medium heat to gently caramelize, about 7 to 8 minutes. Remove fruit from pan, reserving sauce in pan. Let fruit cool to room temperature.

Place puff pastry dough on baking sheet. Spread fruit out onto puff pastry dough, leaving a 2 inch border all around. With the long end closest to you, fold dough into thirds, then repeat ending with the seam down.

Pinch ends closed. Brush with egg. Bake until golden brown and crispy, about 20 to 25 minutes.

While baking, heat remaining sauce over medium heat, adding the other 2 tablespoons butter. To serve, remove strudel from oven and slice immediately into 6 pieces. Drizzle some of the sauce on dessert plates. Place strudel on top and dust with powdered sugar if desired.

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