Maggiano's Little Italy Spiced Pear Crostada Recipe
Eating Out ... In
Restaurant Recipes from Razzle Dazzle Recipes
Maggiano's Little Italy Spiced Pear Crostada
Yield: 2 crostadas
2 or 3 fresh, ripe pears
2 tablespoons butter
1/4 teaspoon cinnamon
1 small pinch nutmeg
1/2 cup firmly packed brown sugar
1/2 pound pie dough
2 tablespoons heavy cream
2 tablespoons granulated sugar
For the filling: Peel the pears and slice into 1/4-inch slices.
Melt the butter until light brown in a medium hot sauté pan and add
the pear slices. Simmer for a couple minutes until heated through
and add the nutmeg, cinnamon, and brown sugar. Continue to simmer
until the juices thicken. Remove from the pan and chill.
Take 4 ounces of the pie dough and roll out into a 9-inch circle,
lightly dusting with flour to prevent sticking. Place 1/2 cup of the
pear filling in the center of the dough circle. Gently fold the
edges of the dough toward the center, forming 'pleats' in the dough
as you move around the edge. Leave the center of the crostada open
so that the filling shows. Repeat until the filling is used up.
Chill the prepared crostadas before baking.
Preheat oven to 350 degrees F.
Using a pastry brush, lightly brush the tops of the crostadas with
heavy cream. Immediately sprinkle the crostadas with the granulated
sugar so that the sugar sticks. Bake at 350 degrees F for 25 minutes
until nice and brown.
Serve while still warm alone, or with some vanilla ice cream.
Razzle Dazzle Recipes
Don't forget to visit our other
Recipe Site at
That's My Home