Elegant and delicious, these cheese squares are a lovely way to enjoy the season’s fresh pears. I like to prepare them with goat cheese but cream cheese can be used as well (see the recipe note below).
Honey Pear Cheese Squares with Pecan Crust
- 2/3 cup super-toasty or simple toasted pecans
- 2/3 cup all-purpose flour or whole wheat flour
- 3 Tbs. pure cane sugar
- 1 tsp. cinnamon
- 1/2 tsp. grated nutmeg
- 1/4 tsp. salt
- 2 Tbs. chilled butter, cut in cubes
- 8 oz. goat cheese at room temperature or cream cheese
- 2 Tbs. butter, softened
- 1/3 cup honey or pure cane sugar
- 2 large eggs at room temperature
- 1 tsp. lemon zest
- 1 tsp. pure vanilla extract
- 2 large organic pears
- 2 Tbs. fresh lemon juice
- Dash cinnamon
- 3 Tbs. raw honey
- 1 Tbs. water
- Have all filling ingredients ready at room temperature. Preheat the oven 350. Grease and flour a 2 qt. glass baking dish (11×7 inches).
- For the crust place the pecans in a food processor, grind until fine. Then add the flour, sugar, cinnamon, nutmeg and salt, process until combined. Next add the butter and pulse the mixture together 8-10 times. Press the crumb mixture into the prepared pan and bake for 8 minutes.[url href=”http://vanessaspurefoodkitchen.theblogpress.com/files/2015/09/IMG_1809-300×200.jpg”][img src=”http://vanessaspurefoodkitchen.theblogpress.com/files/2015/09/IMG_1809-300×200.jpg” width=”300″ height=”200″ class=”alignnone size-medium” title=”IMG_1809″][/url]
- Meanwhile prepare the filling. Using a food processor or blender combine the goat cheese, butter, honey, eggs, lemon zest and vanilla, puree until smooth.
- Then prepare the pears by slicing them into 1/2 inch slices and tossing them with lemon juice in a small.
- Poor the filling over the crust, arrange the pear slices in a two rows over the top of the cheese filling, sprinkle with cinnamon and place it in the heated oven and bake for 22-30 minutes, until set. Then cool completely.
- For the glaze warm the honey and water together, whisk until smooth and gently brush the mixture over the top of the bars. Chill the bars for 4-24 hours before cutting.
8 ounces cream cheese can be substituted for the goat cheese and the 2 Tbs. softened butter