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Riesling Poached Pear Frangipane Pie

Riesling Poached Pear Frangipane Pie

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Servings: Serves 10Learn How to Scale This Recipe

Prep Time: 60 minutes

Cook Time: 130 minutes

Ingredients: Add ingredients to List

Riesling Poached Pear Frangipane Pie
1 whole pie crust
4 cup Water
1 tablespoon Canned/bottled lemon juice
6 each Fresh medium pears
21/2 cup Riesling, dry wine
2 cup Sugar
1 whole lemon, cut into slices
1 cup Whole almonds, unblanched
1/4 cup Flour
6 tablespoon Unsalted butter, softened
2 each Large egg
1 teaspoon Vanilla extract
1/2 teaspoon Almond extract
1 tablespoon reduced poaching syrup

directions:

1. Bake pie crust according to package instructions for pre-baking an empty crust. Cool.
2. Prepare poached pears. In a large bowl, combine water and lemon juice. Peel, core, and halve pears, and place halves in lemon water. Set aside.
3. Combine wine, sugar, and lemon slice in a heavy saucepan and bring to a boil over high heat, stirring to dissolve sugar. Once this syrup mixture boils, reduce heat and keep it simmering.
4. Drain pears and discard lemon water. Add pears to syrup. Poach for 5 minutes, turn pears over, and continue poaching for an additional 5 minutes, or until pears are tender when pierced with a knife. Remove pears from syrup and place on paper towels to drain. Continue simmering syrup until reduced to 1 cup, about 20 minutes.
5. While syrup simmers, prepare frangipane. Combine almonds with 1/4 cup of the sugar in a food processor and process until finely ground. Add flour and pulse until combined.
6. In a large bowl, use an electric mixer on medium high to beat butter and remaining 1/4 cup of the sugar until fluffy. Add eggs one at a time, beating until well incorporated after each one. Beat in vanilla and almond extracts and poaching syrup. Reduce speed to low, add ground nut mixture, and mix until just combined.
7. Preheat oven to 350 F. Spread frangipane in pre-baked pie shell.
8. Slice 1 pear half into slices 3/8 to 1/4 inch wide without separating slices. Slide a spatula under pears to transfer without separating. Fan pear half by pressing on stem end. Slide fanned pear half on to frangipane slowly so you can place it correctly. Repeat with additional pear halves until frangipane has pear fans evenly spaced over it, with space in between.
9. Place pie on a baking sheet and bake at 350 F for 45 to 50 minutes, until frangipane is puffed, golden, and solid to the touch. If crust edges start to brown too much, cover them with foil. Cool on a wire rack.
10. To serve, slice remaining pear halves in half. Place a quarter pear on a plate, drizzle with poaching syrup, and place a slice of pie beside pear. Extra poached pears may be refrigerated in an airtight container for three to four days, covered with any remaining poaching syrup.
Source: Hannaford fresh Magazine, March - April 2008

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Quantity Ingredients  
1 whole pie crust  
4 cup Water  
1 tablespoon Canned/bottled lemon juice  
6 each Fresh medium pears  
21/2 cup Riesling, dry wine  
2 cup Sugar  
1 whole lemon, cut into slices  
1 cup Whole almonds, unblanched  
1/4 cup Flour  
6 tablespoon Unsalted butter, softened  
2 each Large egg  
1 teaspoon Vanilla extract  
1/2 teaspoon Almond extract  
1 tablespoon reduced poaching syrup  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 10
Base Nutrients
Calories 357 kcal (17%)
Calories from Fat 171 kcal (0%)
Total Fat 19 g (29%)
Saturated Fat 13 g (65%)
Cholesterol 62 mg (20%)
Sodium 27 mg (1%)
Total Carbohydrates 67 g (22%)
Dietary Fiber 8 g (32%)
Protein 13 g (21%)
Vitamins
Vitamin A 286 IU (5%)
Vitamin C 6 mg (10%)
Minerals
Calcium 52 mg (1%)
Iron 10 mg (16%)
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