Recipe - Chocolate Pear Turnovers

1 small Bosc pear, ripe but very
firm
One fourth cup (50mL) sugar
2 tablespoon (25mL) Frangelico liqueur
One half Lemon, grated, zest of
3 Savoiardi biscuits (or
ladyfingers), crumbled
3 ounce (90g) bittersweet chocolate,
chopped
3 tablespoon (50mL) 35% cream
1 Egg, lightly beaten

PASTRY
1 cup (250 mL) allpurpose flour
1 pn Salt
1 teaspoon (5 mL) sugar
1/3 cup (75 mL) +1 tbspn (15 mL)
cold butter
One fourth cup (50 mL) ice water

To prepare pastry: In medium bowl, combine all dry ingredients. Finely
slice butter with knife, and avoid touching with hands. Add butter to dry
ingredients and toss well to combine. Add water and toss with wooded
spoon. Do not touch with hands.

Turn mixture onto board and using a rolling pin, roll mixture out. Fold
over with pastry scraper, bringing unworked flour into centre, as if
kneading. Avoid touching with hands. Roll again and turn over with
scraper. Repeat until pastry is homogeneous and no flour appears. Using
rolling pin, form into flat rectangle. Wrap with plastic and refrigerate
at least 30 minutes.

Meanwhile, peel, core and dice pear. In medium bowl, toss together pear,
sugar, liqueur, lemon zest and biscuits. Set aside.

In double boiler, melt chocolate. Remove from heat and add cream. Stir to
combine and set aside.

Preheat oven to 375F (190C).

Roll dough on lightly floured surface into 10x10 inch (25x25cm) square. Cut
into 4 squares and brush with egg. Place One fourth of pear mixture on each
square, spreading evenly over One half to form triangle when folded. Spoon 1/4
of melted chocolate over top of pear. Fold pastry over, forming a
triangle. Press edges down firmly, then with a fork secure seal. Cut small
slit on top of each turnover, and brush with egg.

On baking sheet lined with parchment paper, bake about 20 minutes or until
golden. Remove from oven and serve with vanilla ice cream, if desired.

Source: Gusto!
The Globe and Mail
Thanksgiving, Oct 1996

Notes: 1 batch only no dbls.

Posted to FOODWINE Digest 20 November 96

Date: Tue, 19 Nov 1996 23:44:04 0500

From: Rod Grant rodgrant@MAGI.COM