Poached Pear and Quark Grilled Cheese

Poached Pear and Quark Grilled Cheese

prep time

minutes
cook time

minute
servings
6
sandwiches

Ingredients
















Cooking Instructions

For pears:


1

Peel pears. Cut in half lengthwise; remove seed center, stem and blossom end.


2

In large sauce pan, add water, wine and sugar; bring to boil. Reduce heat to low and add pears, lemon and cinnamon. Cover and simmer 15 minutes. Turn pears over and continue to simmer another 5 minutes.


3

Remove pears and place flat in container. Continue to cook red wine sauce over high heat 20 minutes, until it reduces by half and becomes syrupy.


4

Pour wine sauce through strainer over pears. Cover and refrigerate overnight.


For sandwich:


1

Slice angel food cake loaf into 12 one-half-inch slices. Place slices on baking sheet and place in freezer until firm. Do not freeze cake. In bowl of electric mixer, combine quark and honey; whip with wire whisk attachment. Or mix until lightened. Slowly add cream to thin cheese and make it creamy. Add only enough cream so that cheese no longer clumps inside whisk or mixer attachment. Thinly slice poached pear halves horizontally into 18 slices. Reserve red wine sauce.


2

Heat griddle over medium heat. Remove firm cake slices from freezer; butter 1 side of each. On opposite side, spread quark mixture. Place 6 cake slices, butter-side-down on griddle, add 3 pear slices on each and top with second slice of cake, butter-side up. . Grill for 2 minutes and flip. Grill 1 minute and remove from heat.


3

Continue grilling all the sandwiches.


4

Heat hot fudge sauce in microwave 20 seconds. Add 2 tablespoons red wine sauce and stir until combined. Chocolate sauce should be thin and warm. Reheat if too thick, being careful not to scorch.


5

To serve, cut sandwiches on diagonal. Serve with the warm chocolate sauce, either drizzled over or on the side.


Ingredients
















Cooking Instructions

For pears:


1

Peel pears. Cut in half lengthwise; remove seed center, stem and blossom end.


2

In large sauce pan, add water, wine and sugar; bring to boil. Reduce heat to low and add pears, lemon and cinnamon. Cover and simmer 15 minutes. Turn pears over and continue to simmer another 5 minutes.


3

Remove pears and place flat in container. Continue to cook red wine sauce over high heat 20 minutes, until it reduces by half and becomes syrupy.


4

Pour wine sauce through strainer over pears. Cover and refrigerate overnight.


For sandwich:


1

Slice angel food cake loaf into 12 one-half-inch slices. Place slices on baking sheet and place in freezer until firm. Do not freeze cake. In bowl of electric mixer, combine quark and honey; whip with wire whisk attachment. Or mix until lightened. Slowly add cream to thin cheese and make it creamy. Add only enough cream so that cheese no longer clumps inside whisk or mixer attachment. Thinly slice poached pear halves horizontally into 18 slices. Reserve red wine sauce.


2

Heat griddle over medium heat. Remove firm cake slices from freezer; butter 1 side of each. On opposite side, spread quark mixture. Place 6 cake slices, butter-side-down on griddle, add 3 pear slices on each and top with second slice of cake, butter-side up. . Grill for 2 minutes and flip. Grill 1 minute and remove from heat.


3

Continue grilling all the sandwiches.


4

Heat hot fudge sauce in microwave 20 seconds. Add 2 tablespoons red wine sauce and stir until combined. Chocolate sauce should be thin and warm. Reheat if too thick, being careful not to scorch.


5

To serve, cut sandwiches on diagonal. Serve with the warm chocolate sauce, either drizzled over or on the side.


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