Harps Foods Recipes


Forelles Baked in Pastry

Cored pears are stuffed with a fruit mixture, then wrapped in pastry and baked for a beautiful presentation.

Yield: Serves 6


Nutrition Facts

Yield: Serves 6

Approximate Nutrient Content per serving:

Calories: 77
Calories From Fat: 9
Total Fat: 1g
Cholesterol: 24mg
Sodium: 14mg
Total Carbohydrates: 17g
Protein: 1g

Food Exchanges: 1 Grain (starch), 0 Lean Meat, 0 Vegetable, 0 Fruit, 0 Fat, 1 Other Carbohydrates

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.


Preheat oven to 350 degrees F.

Core pears, leaving stem intact. Mix dates, (or dried fruits) brown sugar and cinnamon. Fill cavity of pears with fruit mixture.

Roll out pie crust (or use prepared crust). Cut 2 strips 2- inches wide by 8- inches long, for each pear. Cut the end of each strip so it tapers to a point.

For each pear, lay two strips of dough together in the shape of a cross. Moisten center of a bottom strip with water before placing other piece on top. Place filled pear in center of cross. Brush edges of dough with enough water to moisten. Gently fold dough up the sides of pear, and pinch edges together. Repeat with other edges, pinch tops together to seal pears completely.

Beat egg and milk together. Brush dough surface with mix.

Bake on cookie sheet at 350 degrees F. for 25 to 30 minutes, until golden brown. Cool on a rack.

Mix sour cream, sugar and vanilla. Place 1/6 of mixture on each dessert plate; dot with berry syrup. Swirl pattern with knife point. Place pears on plate and serve.

Any variety of pear can be substituted.

Source: Pear Bureau Northwest

Please note that some ingredients and brands may not be available in every store.

Be the first to comment on this recipe!

Add a Comment Login

Harps Foods Recipes


By continuing to browse our site, you agree to our use of Cookies, Privacy Policy and Terms of Service .