This is one of my favorites. Better late than never.
Honey Pear Bruschetta
Makes 50 Canapés
6 firm pears, small diced
1 clove garlic, minced
1 cup honey
2 - 3 cups sugar
2 sprigs rosemary, minced
2 teaspoons lemon zest
freshly ground pepper to taste
1 pound Brie cheese
1 baguette
1 cup toasted, chopped pecans
To make honey-pear preserves,
1. Combine pears, garlic, honey, 2 cups sugar, rosemary and lemon zest in a saucepan and cook over medium heat until the mixture becomes thick and syrupy. Adjust sugar and season to taste with freshly ground pepper.
2. Cool and reserve. Can be done in advance and frozen for up to one month.
My Notes:
Taste as you go one the sugar, I never use the full amount depending on the sweetness of the pears. I do use all the honey and make the ajustments in the sugar.
I have found the rosemary to be way too strong for me. I add just a little thyme, it seems to let the flavor of the pear be the shinning star.
I have frozen the pear jam............... and it's really good on ice cream !
Honey Pear Bruschetta
Makes 50 Canapés
6 firm pears, small diced
1 clove garlic, minced
1 cup honey
2 - 3 cups sugar
2 sprigs rosemary, minced
2 teaspoons lemon zest
freshly ground pepper to taste
1 pound Brie cheese
1 baguette
1 cup toasted, chopped pecans
To make honey-pear preserves,
1. Combine pears, garlic, honey, 2 cups sugar, rosemary and lemon zest in a saucepan and cook over medium heat until the mixture becomes thick and syrupy. Adjust sugar and season to taste with freshly ground pepper.
2. Cool and reserve. Can be done in advance and frozen for up to one month.
My Notes:
Taste as you go one the sugar, I never use the full amount depending on the sweetness of the pears. I do use all the honey and make the ajustments in the sugar.
I have found the rosemary to be way too strong for me. I add just a little thyme, it seems to let the flavor of the pear be the shinning star.
I have frozen the pear jam............... and it's really good on ice cream !