My recipe for today is one I made for the wedding party that was out here last Fall. It's a Pear and Gruyere Tart. It is so pretty and perfect for an Autumn dinner party or as an appetizer to Thanksgiving dinner. It's kinda pricey but it makes a lot and instead of Gruyere cheese you can substitute Jarlsberg. I did a mixture of both. Also, because there is so much it is hard to mix with a little hand held mixer like I have. If you have a heavy duty mixer you will be fine, otherwise I would mix it up in halves. I make it sound complicated but it's quite easy and so beautiful. It goes great with a crisp white wine. Try it .... it's a good thing. :)
Caramelized Pear and Gruyere Torte
2 tablespoon butter
1/2 cup sugar
6 large green pears, chopped
4 ( 8 oz.) packages Neufchatel cheese, softened
2 cups grated Gruyere cheese
1 cup chopped pistachio nuts
> In a large saute pan, 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 caramelized. (Watch carefully) Remove from heat: set aside, and cool completely.
> In a medium mixing bowl, combine Neufchatel cheese and
Gruyere cheese. Beat with an electric mixer at medium speed until well blended.
> Line a round 8-inch 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.
> Invert onto serving dish, and remove from pan. Carefully remove plastic wrap. Cover sides of torte with pistachio nuts; top with remaining pears. Cover and refrigerate until ready to serve. Serve with crackers.