Undoubtedly one of the most beautiful fruits, pears are something we love both as a stunning centerpiece placed in a beautiful bowl or for their great taste all by themselves. We love their refreshing and mild taste, similar to an apple, yet at the same time distinctive in their own way. A close relative to the apple, you won’t find as many types of pears in your local stores as they perish more easily and aren’t as commonly used as an apple. This makes them all the more special and appreciated by cooks for their refined tastes and elegant look. We have to say we agree and certainly love to cook with them and also incorporate them into our products!
Varying in shades of bronze or gold to green or yellow and even deep, rosy red, a pears shape and size can vary almost as much as the 5,000 named varieties of them growing worldwide. They date back all the way to prehistoric times, idolized by the Phonenicians and Romans as a delicacy that was saved for royalty to enjoy due to how perishable they are. They do have a short “perfect” time for eating fresh; cooking with them, on the other hand, is a different story. We use them in our Lemon Pear Marmalade, Holiday Chutney and fan-favorite, Holiday Jam. We also love them sautéed with Maine Maple Syrup as a topping on our Raspberry Pear Crepes! Perfect for a Sunday morning breakfast. Enjoy!
Raspberry Pear Crepes
- 12 (8-inch) crepes, made with Stonewall Kitchen Traditional Crepe Mix or your favorite recipe
- Confectioner’s sugar for dusting
Maple Butter Sauce –
- ½ cup Stonewall Kitchen Maine Maple Syrup
- 4 Tablespoons unsalted butter
- ½ teaspoon ground cinnamon
- 8 ounces cream cheese, room temperature
- 8 ounces Mascarpone cheese, room temperature
- ¼ cup Stonewall Kitchen Seedless Raspberry Jam
- 1 large egg
- ½ teaspoon pure vanilla extract
- 2 teaspoons fresh grated lemon zest
- 1 pint raspberries
- 2 Tablespoons butter
- 2 Tablespoons Stonewall Kitchen Maine Maple Syrup
- Pinch ground cinnamon
- 2 pears, peeled, cored and sliced ¼-inch thick
- For the maple butter sauce, whisk syrup, butter and cinnamon together in a small saucepan over low heat until butter melts. Allow to cool.
- For the filling, beat together the cream cheese, Mascarpone, Seedless Raspberry Jam, egg, vanilla extract and lemon zest.
- Reserve a few raspberries for garnish, fold the remaining raspberries into cream cheese mixture and chill at least 1 hour (can be made a day ahead).
- For the pears, heat 2 Tablespoons butter in a large skillet. Stir in 2 Tablespoons Maine Maple Syrup and a pinch of cinnamon. Add pear slices and sauté until tender and golden brown. Set aside to cool.
- Preheat oven to 375°F.
- Butter a 9×13-inch glass baking pan.
- Place crepes, light side up, on working surface. Spoon ¼ cup of filling into the center of the crepe.
- Fold both sides of the crepe partially over filling. Then roll up from the bottom. Place seam side down in prepared dish. Repeat with remaining crepes and filling.
- Cover the dish with foil. Bake until center of filling is heated to 160°F, approximately 30 minutes.
- When ready to serve, warm the maple butter sauce over low heat, whisking until smooth.
- Place crepes on a plate and serve with warm sauce, garnish with fresh raspberries and sautéed pears and a dusting of confectioner’s sugar.