PEAR-AND-FIG PIE-IN-A-JAR W/ MASCARPONE CREAM

PEAR-AND-FIG PIE-IN-A-JAR W/ MASCARPONE CREAM image

Yield 8 pie jars

Number Of Ingredients 27

Ingredients

Pastry:
2 cups all-purpose flour
2 tsp sugar
1/2 tsp salt
2 sticks unsalted utter, diced into 1/2-in and chilled
1/4 cup plus 3 tbsp ice water
1 tbsp apple cider vinegar
Filling: 1 cup dried black Mission figs, quartered
1 lb Bosc pears, peeled, cored, 1/2-inch dice (2 cups) + 8 slices (garnish)
2 1/2 cups apple cider
1 cup pear eau-de-vie
1/4 cup honey
Two 1-in wide lemon zest strips
1/4 cup fresh lemon juice
1/4 tsp cinnamon
1/8 tsp ground cloves
1/8 ground allspice
Pinch of salt
1/2 cup walnuts
Cream:
1 cup mascarpone
1/2 cup creme fraiche
2 1/2 tbsp honey
2 1/2 tbsp maple syrup
3 tbsp fresh lemon juice
2 tsp pure vanilla extract
Pinch of salt

Steps:

1. Make the pastry: In a food processor, combine the flour, sugar and salt. Add the butter and pulse in 1-second birsts until the mixture resembles coarse meal. Combine the ice water and apple cider vinegar and drizzle it on top. Pulse in 1-second bursts until the dough just comes together. Turn the dough out onto a work surface, gather up any crumbs and pat into 2 disks. Wrap the dough in plastic and refrigerate until chilled, about 30 mins. 2. On a floured work surface, roll out 1 disk of the dough to a 12-in square. Cut into quarters and ease each piece of dough into a wide-mouth 1.2 pint jar. Repeat with remaining dough. Fridge until chilled, about 15 mins. 3. Preheat the oven to 350. Set the jars on a sutrdy baking sheet and line each crust with foil, pressing it to the edges. Fill with pie weights or dried beans, and bake for 20 minutes. Remove the foil and weights. Press our any bubbles and bake the cursts for about 30 mins longer, until golden brown and cooked through. Let cool. 4. Meanwhile, Make the Filling: In a large saucepan, combine figs, pears, apple cider, eau-de-vie, honey, lemon zest & juice, cinnamon, cloves, allspice and salt and bring to a boil. Simmer over moderately low heat until the figs are plumped and pears are tender, about 20 mins. Strain the poaching liquid into a heatproof bowl. Discard lemon zest. Set the fruit aside. Return the liquid to the saucepan and boil until it is reduced to a thick syrup, about 12 mins. 5. Spread the walnuts in a pie plate and toast for about 7 mins, until fragrant. Let cool, then coarsely chop the nuts. 6. Make the Mascarpone Cream: In a bowl, whisk the mascarpone with the creme fraiche, honey, maple syrup, lemon juice, vanilla and salt. 7. Assemble the Pies: Drizzle 1/2 the pear-fig syrup into the pie crusts. Top with half the mascarpone cream followed by all of the fruit and the remaining cream. Garnish with the pear slices, walnuts, remaining syrup and serve.