Caramelized Pear and Gruyère Torta
An all-in-one fruit, cheese, and nut dish that will be the star of the party!
Servings: 20
Ingredients
- 3 tablespoons unsalted butter
- ⅓ cup granulated sugar
- 6 large D'Anjou pears chopped into bite sized pieces
- 4 (8 ounce) packages of regular cream cheese softened
- 2 cups grated Gruyère cheese
- ¼ teaspoon kosher salt
- 1 cup chopped pistachio nuts roasted and salted
Instructions
- In a large non-stick sauté pan, melt butter over medium-high heat. Add pears and sugar and stir until combined. Cook for 12-15 minutes until liquid thickens and pears begin to caramelize, stirring occasionally. Remove from heat. Transfer pears to a bowl and cool completely.
- In a medium mixing bowl, combine the cream cheese, Gruyère, and salt using a hand held mixer. Beat on medium speed until well combined.
- Line an 8-inch round cake pan with plastic wrap. Spread half the cheese mixture on the bottom of the pan. Spread half of the cooled pear mixture over the cheese. Spread the remaining cheese mixture over the pears. Refrigerate until firm, about 1 hour.
- Invert the torta onto a serving dish. Carefully remove the pan and the plastic wrap. Cover the sides of the torta with the chopped pistachio nuts and top with the remaining pears. Cover and refrigerate until ready to serve. Remove the torta from the refrigerator 30 minutes before serving. Serve with plain or rosemary crackers. Enjoy!
Nutrition
Calories: 183kcal | Carbohydrates: 17g | Protein: 11g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 368mg | Potassium: 259mg | Fiber: 2g | Sugar: 11g | Vitamin A: 205IU | Vitamin C: 3mg | Calcium: 267mg | Iron: 0.4mg
