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Get Started - 100% free to try - join in 30 secondsAMANDA & MERRILL'S TESTING NOTES:
This isn't your squishy grocery store danish. Even after being draped with a festive trail of icing, every inch of the dish maintains its integrity -- from the flaky, rosemary-flecked crust to the firm, sweet bites of pear in their gentle tart-savory sauce. This recipe is meant to feed a crowd and is just as good warm, room temperature, and even cold the next day (or two). In other words, it's the perfect holiday breakfast. - A&M
Crust:
1 cup unsalted butter, chilled
1 tablespoon chopped rosemary
1/2 cup sugar
1/2 teaspoon salt
2 & 2/3 cups all-purpose flour
1 large egg
water
Pear Rosemary filling:
2 1/2 to 2 3/4 pounds firm-ripe pears
1 Granny Smith apple
2 to 3 teaspoons chopped fresh rosemary
1 teaspoon finely chopped lemon zest
1 tablespoon fresh lemon juice
3 to 4 teaspoons sugar
salt
2 tablespoons unsalted butter
+++++++++++ GLAZE +++++++++++
1 cup powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons whole milk or half-and-half
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 alethiac
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