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Name: Pear Pecan Napoleon
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 Pinch of salt; 2 tb Granulated sugar; 1 tb Freshly squeezed lemon juice; 1 lb Puff Pastry; 6 Pears, peeled, cored, and; 2 c (8 ounces) pecans; toasted; 1 ts Ground cinnamon; 2/3 c Granulated sugar; 2 tb Water; 1 1/2 ts Finely chopped orange zest; 1 Pinch of salt

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INGREDIENTS

1 Pinch of salt
2 tb Granulated sugar
1 tb Freshly squeezed lemon juice
1 lb Puff Pastry
6 Pears, peeled, cored, and
2 c (8 ounces) pecans; toasted
1 ts Ground cinnamon
PECAN PASTE
2/3 c Granulated sugar
2 tb Water
PEARS
1 1/2 ts Finely chopped orange zest
1 Pinch of salt

Servings

INSTRUCTIONS

Pears: Place the pears, sugar, lemon juice, salt, and cinnamon in a large saute pan. Cook over medium-high heat, stirring occasionally, until the pears are soft and most of the liquid has evaporated, 10 to 15 minutes. Let cool. Pecan Paste: In a food processor, finely grind the pecans and granulated sugar. Place the pecan mixture in a small bowl and add the water, orange zest, and salt. Mix just until combined. Puff Pastry: On a lightly floured work surface, roll the piece of puff pastry into a 16-inch square. Cut into 4 rectangles, each 4 inches wide by 16 inches long. With a fork, pierce small holes all over the pastry. Place the rectangles on two baking sheets. Freeze or refrigerate until firm. Preheat the oven to 375 degrees. Place a second baking sheet or an inverted wire mesh rack on top of the puff pastry to prevent it from rising as it bakes. Bake until golden brown, 10-15 minutes. Cool to room temperature. Assembly: Spread 1/3 of the pecan paste on one of the rectangles of puff pastry. Carefully layer 1/3 of the pears over the pecan paste. Layer two more pieces of pastry with the remaining pecan paste and pears in the same manner. Using a wide metal spatula, carefully stack these three pieces of pastry. In a small bowl mix together the sugar and the cinnamon. Dust the fourth piece of puff pastry with the cinnamon sugar and place it on top of the stacked layers of pastry. Using a serrated knife and a gentle sawing motion, trim the edges of the napoleon so that they are even. In the same manner, cut the napoleon into 8 pieces and serve a portion on each of 8 plates. Recipe By : COOKING LIVE SHOW #CL8743 Posted to MC-Recipe Digest V1 #258 Date: Fri, 25 Oct 1996 09:05:52 -0500 From: "Jon and Angele Freeman" NOTES : (Recipes Courtesy of Emily Luchetti)

NOTES

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Pear Pecan Napoleon

1 Pinch of salt
2 tb Granulated sugar
1 tb Freshly squeezed lemon juice
1 lb Puff Pastry
6 Pears, peeled, cored, and
2 c (8 ounces) pecans; toasted
1 ts Ground cinnamon
 PECAN PASTE
2/3 c Granulated sugar
2 tb Water
 PEARS
1 1/2 ts Finely chopped orange zest
1 Pinch of salt

Pears: Place the pears, sugar, lemon juice, salt, and cinnamon in a large  saute pan. Cook over medium-high heat, stirring occasionally, until the  pears are soft and most of the liquid has evaporated, 10 to         15    minutes. Let cool.    Pecan Paste: In a food processor, finely grind the pecans and granulated  sugar. Place the pecan mixture in a small bowl and add the water, orange  zest, and salt. Mix just until combined.    Puff Pastry: On a lightly floured work surface, roll the piece of puff  pastry into a 16-inch square. Cut into 4 rectangles, each 4 inches wide by  16 inches long. With a fork, pierce small holes all over the pastry. Place  the rectangles on two baking sheets. Freeze or refrigerate until firm.    Preheat the oven to 375 degrees.    Place a second baking sheet or an inverted wire mesh rack on top of the  puff pastry to prevent it from rising as it bakes. Bake until golden brown,  10-15 minutes. Cool to room temperature.    Assembly: Spread 1/3 of the pecan paste on one of the rectangles of puff  pastry. Carefully layer 1/3 of the pears over the pecan paste. Layer two  more pieces of pastry with the remaining pecan paste and pears in the same  manner. Using a wide metal spatula, carefully stack these three pieces of  pastry.    In a small bowl mix together the sugar and the cinnamon. Dust the fourth  piece of puff pastry with the cinnamon sugar and place it on top of the  stacked layers of pastry.    Using a serrated knife and a gentle sawing motion, trim the edges of the  napoleon so that they are even. In the same manner, cut the napoleon into 8  pieces and serve a portion on each of 8 plates.  Recipe By     : COOKING LIVE SHOW #CL8743    Posted to MC-Recipe Digest V1 #258    Date: Fri, 25 Oct 1996 09:05:52 -0500    From: "Jon and Angele Freeman" <jfreeman@netusa1.net>    NOTES : (Recipes Courtesy of Emily Luchetti)

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Nutrition

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Serving Size: 1 Serving (324g)
Recipe Makes: 6 Servings

Calories: 490
Calories from Fat: 256 (52%)

Amt Per Serving		% DV

	Total Fat 28.5g	38 %
	Saturated Fat 7.2g	36 %
	Monounsaturated Fat 16.1g
	Polyunsanturated Fat 3.7g
Cholesterol 0mg		0 %
Sodium 186.1mg		6 %
Potassium 51mg		1 %
Total Carbohydrate 54.1g		16 %
	Dietary Fiber 1.4g	5 %
	Sugars, other 52.8g
Protein 5.5g		8 %
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Calories per serving: 490

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