One of my duties as a blogger is to read as many blogs as I can....food and art blogs, that is. After my posting last night, I knew I needed to give you more recipes, particularly desserts. This morning I dived right into the project....but, my goodness, do you have any idea how many recipes I have for favorite desserts?
I settled in for a long elimination process.
I use MasterCook software to organize and control my multitude of recipes. I can set up an unlimited number of speciality cookbooks, each holding an unbelievable number of recipes. This definitely comes in handy, especially this morning.
There I was, reading glasses perched on my nose, laptop in front of me, Diet Coke with Lime within reach.
Just as I was about to click on MasterCook....as if a gift from above, there it was...Martha strikes again!
Her daily email had just arrived in my inbox.
Yes, I do recommend Martha frequently....the recipes are crisp, clean, easy to read and understand....and if there is a misprint or mistake, it is corrected quickly. You can make comments, or ask questions, which are answered. Of course, I understand she has a team of hundreds working for her....I am just me. But I am comfortable passing on a recipe that sounds heavenly to me. And today's recipe is dreamy and I will be fixing it for Thanksgiving.
Everyday Food, November 2010
2 bars (8 ounces each) cream cheese, room temperature
3/4 cup pure maple syrup
1 cup cold heavy cream
2 tablespoons confectioners' sugar
1 Easy Press-In Pie Crust http://www.marthastewart.com/285864/easy-press-in-pie-crust, made in a 9-inch springform pan with vanilla wafers
Nonstick cooking spray
2 medium pears, such as Bosc or Bartlett, sliced lengthwise 1/8 inch thick
1.In a large bowl, using an electric mixer, beat cream cheese on high until fluffy, about 3 minutes. Add 1/2 cup maple syrup; beat until smooth. In a medium bowl, beat cream and sugar on high until soft peaks form, about 3 minutes. With a rubber spatula, stir about one-third the whipped cream into cream cheese mixture, then fold in remainder. Transfer to crust and refrigerate until firm, 3 hours (or up to 1 day).
2.Preheat oven to 450 degrees. Coat a parchment-lined rimmed baking sheet with cooking spray. Arrange pear slices in a single layer on sheet and brush with 2 tablespoons maple syrup. Roast until pears are soft, 20 minutes. Remove from oven and heat broiler. Brush pears with 2 tablespoons maple syrup and broil until browned in spots, about 4 minutes, rotating sheet frequently. Let cool. To serve, arrange pear slices, overlapping slightly, on cheesecake.