Caramelized Pear and Gruyere Torta
- Yield: 10 to 12 servings
- 2tablespoons butter
- 1/2cup sugar
- 4large green Anjou pears, chopped
- 32ounces Neufchatel cheese, or cream cheese, softened
- 2cups (8-ounces) shredded Gruyere cheese or Swiss cheese
- 1cup chopped pistachios
- Melt butter in a large saucepan over medium-high heat. Stir in sugar and pears until well mixed. Cook for 12 to 15 minutes or until the liquid thickens and the pears begin to caramelize. Remove from heat and set aside to cool completely. Beat the Neufchatel cheese and Gruyere cheese at medium speed in a medium mixing bowl until well combined. Line an 8-inch baking pan with plastic wrap. Spread one-half of the cheese mixture in the bottom of the prepared pan. Spread one-half of the pear mixture over the cheese mixture. Top with the remaining cheese mixture. Chill for 1 hour. Invert the torta onto a serving dish and remove the pan. Remove the plastic wrap carefully. Cover the side of the torta with the pistachios. Top with the remaining pear mixture. Chill, covered, until serving time. Serve with crackers.
Recipe reprinted with permission from Betty Sim’s Southern Scrumptious Favorites(Scrumptious Inc., Decatur, Alabama, 2011).