Still Life in Pears

December 17, 2012 § 3 Comments

My break before Christmas means more time to get things done. My roommate and I brainstormed this very tasty concoction months ago. We put it on our kitchen to-do list and it’s been there ever since:

kitchen to-do list

Yesterday, I finally made it. Dubbed “Croissant Goodness” and “Still Life in Pears,” it was worth the wait.  A half-hearted Google search did not reveal this combination anywhere within the cybersphere. So here it is in all its supposed originality.

Pears & Gorgonzola Croissants

To make it, dice two pears into small pieces. Sprinkle with sugar and place in a shallow baking pan in the oven at 350 degrees for about a half hour to soften. In the meantime, slice one onion into long pieces. In olive oil or butter, cook over low heat in a skillet until carmelized/the pears are done. Combine pears and carmelized onions (if we’d had crushed walnuts, those would have been good to add too).

Take two cans of Pillsbury croissants (extra buttery or flaky!) and unravel on a flat surface. Spoon pear/onion mixture down the length of each piece of dough. Generously sprinkle Gorgonzola or Bleu cheese (we had did half of each) over the mixture.

Pears & Bleu Cheese Croissants

Roll croissant as you normally would. Place on baking sheet and bake for 12 minutes at 375 degrees. Eat while warm. Share or hog!

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You are currently reading Still Life in Pears at offthefrontporch.

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