Challenge Two, Round Three - Prosciutto Wrapped Pears

A couple years ago a friend hosted a fun little jewelry party and served up what quickly became my favorite appetizer. Ever. Except for all the others I love so much. These have been a hit every time I've served them and tend to disappear before I've even set the plate out. They're extremely easy and take almost seconds to assemble!


Proscuitto Wrapped Pears
2-3 ripe Bartlett pears
Light Garlic and Herb Boursin Cheese
1/2 lb thinly sliced prosciutto (best from deli counter, but packaged will work)
Arugula
1/2 can lemon-lime soda, in bowl

Slice pears and soak 1-2 minutes in lemon-lime soda to prevent discoloring. Pat dry and spread with Boursin cheese. Top with an arugula leaf, and wrap with one slice prosciutto.

No, really, that's it!

Challenge Two, Round Two - Poached Pears in Marsala

Ohhh, drunken pears! The last time I had fruit this alcohol-saturated was a better forgotten incident with the infamous Purple Jesus. It goes by several names but is almost certainly ladled out of a dirty cooler in a backyard. Unfortunately much of the fault for this failure lies in my hands. Not only did I make some poor substitutions, I blatantly ignored several of the instructions and thus we ended up with a sickeningly sweet, boozy dessert. Do not do any of the following: use vanilla extract in place of the bean; Sweet Marsala in place of Dry; forget to add the water; or become so engrossed in your current glass of wine that you forget the sauce is reducing filling your friends' apartment with smoke. I haven't gotten the nerve to try again with the leftover Marsala yet, but maybe someday.


Poached Pears in Marsala
2 cups dry Marsala
2 cups water
3/4 cup sugar
2 cinnamon sticks
2 vanilla beans, split lengthwise
2 long strips orange peel
6 7-ounce Bosc pears, peeled, stems left intact
8 ounces mascarpone cheese (optional)

Combine 2 cups dry Marsala, 2 cups water, sugar, cinnamon sticks, split vanilla beans, and orange peel strips in heavy large pot. Bring to boil over high heat, stirring to dissolve sugar. Add peeled Bosc pears. Reduce heat to medium-low. Cover pot and simmer until pears are tender, turning pears occasionally, about 40 minutes. Using slotted spoon, transfer pears to platter. Boil liquid in pot until reduced to 1 1/4 cups, about 12 minutes. Pour syrup over poached pears. Chill until cold, turning pears occasionally, at least 3 hours and up to 1 day.

Divide poached pears among 6 shallow bowls. Strain syrup; discard solids. Drizzle syrup over pears. Top each with dollop of mascarpone, if desired, and serve.

Challenge Two, Round One - Pear and Cranberry Empanadas

These were the winner! I made a berry version of these empanadas last summer and was instructed by some friends to bring them to every gathering going forward. We discussed several variations to suit each holiday and cooking methods to improve the already delicious treat. I first fell in love with this fun little folded treat after trying one last winter at tiny empanada shop in the neighborhood, and then again in Buenos Aires when The Beanpole and I visited on our honeymoon. They're incredibly versatile and hold up to just about any filling one can imagine, sweet and savory. I read through several pie recipes prior to baking the filling and played around with the ingredients to taste, so while it's not the most exacting of recipes but is a great jumping-off point for anyone who dares to try their own! The tartness of the cranberries perfectly contrasted with the sweet pears and was the perfect finishing touch to a fantastic Thanksgiving dinner.



Pear and Cranberry Empanadas
Dough
4 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoons salt
4 teaspoons baking powder
1 cup vegetable shortening
1 cup chicken stock
1 egg

In a large mixing bowl, combine flour, sugar, salt and baking powder and mix well. Add shortening and break it up by hand until it resembles cornmeal. Add chicken stock and knead until all is incorporated. Let it rest, covered, for at least 30 minutes in cooler.

Filling
3 large ripe pears, diced
1/2 cup fresh cranberries
1/4 cup sugar
dash of nutmeg
dash of orange zest
squirt of lemon juice

Preheat oven to 375 degrees. Place all ingredients into pie dish and stir to combine. Bake about 15 minutes or until pears are tender and cranberries are slightly mushy. They will also cook slightly when frying empanadas and when reheating if needed so be careful not to overcook. Let cool slightly.

When dough has cooled, turn out onto slightly floured surface and roll to 1/4" thick. Cut circles from dough with 4" pastry cutter. (I had a 3" cutter on hand and used that, then rolled dough to about 1/8" thick as I like a less doughy empanada but either will work.) Spoon filling onto middle of each circle. Brush sides lightly with egg wash, fold into half-moon, and press sides together with fingers or tines of a fork.

Heat a pan filled with oil (I used Smart Balance) to 350 degrees. Fry empanadas until golden brown turning occasionally , about 4-6 minutes, and remove. To reheat, cover with foil and warm in 350 degree oven about 5-10 minutes. Dust lightly with confectioner's sugar if desired.