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Pear Napoleon- Quick and Easy: Date Added: 29 Oct 2012
Listed in: Desserts
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Pear Napoleon- Quick and Easy Pear Napoleon- Quick and Easy
Ingredients

Warm pears in a light caramel sauce with creamy yogurt and a crisp shell- easy, delicious and impressive looking. Lavash bread is usually sold next to wraps at the supermarket, it is a thin, rectangle pictured here. If your store does not carry lavash bread you can substitute with a tortilla, but tortillas can "puff" when baked, to prevent this place a baking sheet on top and bake as directed.
Adapted from Gourmet December 2008

1 (2 oz) lavash bread about 8 x 10 inches
1 cup vanilla or plain yogurt
1 cup sugar
2 ( 14-oz) cans pear halves in light syrup drained, reserve syrup
4 mint leaves fro garnish

Cooking Instructions

1.Preheat oven 375 degrees. Place lavash bread on a cutting board. Using a pizza wheel or sharp knife cut into eight even-sized pieces .Transfer to a baking sheet. Bake about 8 minutes, until it is lightly crisped and edges begin to brown. Allow to cool on baking sheet until ready to use.
2. Meanwhile, cook sugar in a large heavy skillet over medium heat until it begins to melt, then continue to cook, stirring with a fork, until it is completely melted and golden. Stir in reserved pear syrup, and boil, stirring until thickened, 3 to 5 minutes. Stir in pears. Remove from heat. Allow to cool to room temperature.
3. To assemble: Place half of the lavash rectangles on 4 serving plates. Spread all but one tablespoon of yogurt over each lavash , then spoon pears with caramel over top, using all the pears and about 3 tbsp of sauce for each Napoleon. Set aside remaining sauce. Place remaining rectangles on top. Garnish with a dab of yogurt , a mint leave and a drizzle of sauce. Serve right away.
Refrigerate leftover caramel sauce , add to plain yogurt, fruit salad or ice cream at another time.
Calories: about 160 for each Napoleon using plain yogurt and one-fourth of the total sauce.

Visitor Comments (1):

Hello, nice recipes! is all your recipes are diet recipes? see you later thank you Left by: christiane locas (29 Sep 2013)

 

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