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

Plating procedure:

For the filling: Peel the pears and slice into 1/4-inch slices.

Melt the butter until light brown in a medium hot saut� 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.

Source: nbc4.tv/food