Caramelized Pear and Gruyere Torta


2 tablespoons unsalted butter

½ cup sugar

4 Bosc pears, chopped

4 – 8 ounce packages Neufchatel cheese, softened

2 cups grated Gruyere cheese

1 cup chopped pistachio nuts

  1. In a large skillet, melt butter over medium-high heat. Stir in sugar and pears until well combined. Cook for 12 to 15 minutes until liquid thickens and pears begin to caramelize. Remove from heat; set aside and cool completely.
  2. In a bowl of electric mixer, combine Neufchatel cheese and Gruyere cheese. Beat at medium speed until well combined and fluffy.
  3. Line an 8-inch round cake pan with plastic wrap. Spread half of cheese mixture in bottom of pan. Spread half of pear mixture in pan; top with remaining cheese mixture; refrigerate for 1 hour. (We will put in freezer to speed up the process).
  4. Invert onto serving dish, and remove from pan. Carefully remove plastic wrap. Cover sides of torta with chopped pistachio nuts; top with remaining pears. Cover and refrigerate until ready to serve. Serve with good crackers.

EQUIPMENT NEEDED: large skillet Cutting board knife

KitchenAid fitted with flat paddle 8-inch round cake pan

Heat resistant rubber spatula Plastic wrap Metal icing spatula

Cake platter for serving