CARAMELIZED PEAR AND GRUYERE TORTA
2 tablespoons unsalted butter
½ cup sugar
4 Bosc pears, chopped
4 – 8 ounce packages Neufchatel cheese, softened
2 cups grated Gruyere cheese
1 cup chopped pistachio nuts
- In a large skillet, melt butter over medium-high heat. Stir in sugar and pears until well combined. Cook for 12 to 15 minutes until liquid thickens and pears begin to caramelize. Remove from heat; set aside and cool completely.
- In a bowl of electric mixer, combine Neufchatel cheese and Gruyere cheese. Beat at medium speed until well combined and fluffy.
- Line an 8-inch round cake pan with plastic wrap. Spread half of cheese mixture in bottom of pan. Spread half of pear mixture in pan; top with remaining cheese mixture; refrigerate for 1 hour. (We will put in freezer to speed up the process).
- Invert onto serving dish, and remove from pan. Carefully remove plastic wrap. Cover sides of torta with chopped pistachio nuts; top with remaining pears. Cover and refrigerate until ready to serve. Serve with good crackers.
EQUIPMENT NEEDED: large skillet Cutting board knife
KitchenAid fitted with flat paddle 8-inch round cake pan
Heat resistant rubber spatula Plastic wrap Metal icing spatula
Cake platter for serving