Poached Pear "Crostini"

Poached Pear "Crostini"
48 crostini, 48 servings


Ingredients Weights Measures
Poached Pears
dry red wine 128 fl oz 1 gal.
sugar 12 oz. 1-1/2 cups
lemon zest - 32 strips
fresh thyme - 16 sprigs
fresh Bosc pears, peeled, cut lengthwise in half and cored - 16 each
Spiced Walnuts
egg whites 2.2 fl oz 2 each
walnut pieces 6 oz. 1-1/2 cups
sugar 2.5 oz. 1/3 cup
ground red pepper (cayenne) - 1-1/3 Tbsp.
Cream Cheese Spread
PHILADELPHIA Original Cream Cheese, softened 3 lb. -
chocolate sauce 8 fl oz 1 cup
gingerroot, grated - 2-2/3 Tbsp.
Crostini Assembly
prepared pound cake, cut into 2-oz. oval-shaped slices 6 lb. 48 slices
crystallized ginger, finely chopped 2 oz. 1/3 cup
chocolate sauce 16 fl oz 2 cups


POACHED Pears: Cook first 4 ingredients in pan large enough to completely cover the pears with liquid. Add pear halves; simmer on medium-low heat 20 min. or just until tender, stirring occasionally. Drain pears.

SPICED Walnuts: Hand beat egg whites until frothy. Add remaining ingredients; stir until nuts are evenly coated. Spread onto bottom of parchment-lined half-sheet pan. Bake in 350ºF convection oven 5 to 7 min. or until nuts are dry. Cool.

CREAM Cheese Spread: Mix ingredients until blended.

FOR each plating (3 servings): Arrange 3 cake slices on plate; spread each with about 1-1/2 Tbsp. Cream Cheese Spread. Cut each of 2 pear halves into 8 lengthwise slices; fan about 5 pieces on each cake slice. Sprinkle evenly with 1-1/2 Tbsp. Spiced Walnuts and 1 tsp. ginger. Serve with 2 Tbsp. chocolate sauce.

Kraft Kitchens Tips

Prepare using PHILADELPHIA Neufchatel Cheese.
Average Rating 5  (1)
Rated  by LesGoPersonalChef on 2/12/2013

Nutritional Information

Nutrition Information

Total fat
 23 g
Saturated fat
 12 g
 165 mg
 340 mg
 52 g
Dietary fiber
 3 g
 38 g
 6 g
Vitamin A
 15 %DV
Vitamin C
 2 %DV
 6 %DV
 6 %DV