6 Pears, peeled, cored & diced
Crepes (or phyllo pastry squares)
4 oz. Cream cheese
8 oz. Mascarpone cheese
Powdered Sugar to taste
Molasses - about 1 Tbsp.
1 Tbsp. Olive Gourmet Cara Cara Orange Vanilla White Balsamic
¾ C. Olive Gourmet Wild Blueberry Balsamic
½ C. Olive Gourmet Cinnamon Pear Balsamic
Reduce the blueberry balsamic over medium heat until it gets to a syrup consistency. Set aside. Peel, core & dice pears. Poach pears in Cinnamon Pear balsamic until fork tender. Set aside. Stir together the softened mascarpone and cream cheeses with powdered sugar, molasses and Cara Cara Orange-Vanilla balsamic. Spoon warm pears into the prepared crepe, add a dollop of cheese mixture, and roll. If using phyllo pastry, fill the pastry with the poached pears and fold into triangle. Seal edges. Bake at 350⁰ until golden brown. Remove and cool slightly. Top with a dollop of cheese mixture. To serve, set on dessert plate and drizzle with blueberry balsamic reduction.
Whole Wheat Crepes
2 eggs, well beaten
½ C. whole wheat flour
½ C. milk
1 Tbsp clarified butter
Add the flour to the beaten eggs, a little at a time until smooth—the consistency of pancake batter. Add a pinch of sea salt and the clarified butter. Mix well and refrigerate the mixture 6 hours or overnight. Heat a lightly oiled griddle or frying pan over medium high heat. Ladle batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.