Bruschetta of Pears and Apples with Warm Creme Fraiche ▶
This simple but delicious dessert can be made with any combination of fruit currently in season; nectarines, plums, and peaches work as well as the pears and apples used here. The fruit is macerated with sugar and wine, then spread on slabs of buttered bread and baked. Chef Simon serves his with warmed vanilla creme fraiche.
- Pears - 2
- Granny Smith apples - 2
- Sugar - 1/4 cup
- Late harvest Riesling Wine - 1 cup
- Sourdough bread - Four slices, 1/2-inch thick
- Unsalted Butter - 1/4 stick, at room temperature
- Creme Fraiche - 1/2 cup
- Vanilla Beans - 3
- Mint sprigs - 1
Quarter and core the pears and apples. Cut each quarter into 4 – 6 chunks. Put the fruit in a bowl and toss with the sugar and wine. Let stand to macerate for about 20 minutes.
Preheat the oven to 400 F. Butter an oven-proof skillet or baking dish large enough to hold the four pieces of bread. Butter one side of the bread and place in the skillet, butter-side up. Spoon the fruit mixture over the bread. Bake 15 to 20 minutes, until the fruit is golden brown. Remove from the oven and let rest in the pan while the creme fraiche is prepared.
Split the vanilla beans and scoop out the seeds with the point of a sharp knife, putting the seeds in the creme fraiche. Reserve the pods. Put the creme fraiche in a small pan and warm over low heat.
To serve: Place one slice of bruschetta on each dessert plate. Drizzle with warm creme fraiche. Garnish each with split vanilla bean pods and mint leaves.