5 each 4.5" Heat Pressed Flour Tortillas (28671)
2 cups French toast batter, prepared
As needed Butter
1/4 cup Rosemary Mascarpone, (sub recipe)
16 oz. Mascarpone
1/3 cup Sugar
1 tsp. Vanilla Extract
2 Tbsp. Fresh Rosemary , chopped
1 each Orange Zest
1/2 cup Heavy Cream
3 slices Poached Pear, (sub recipe)
4 each Pears
2 each Oranges ,zested
2 cups Red Wine
1 each Cinnamon stick
3 each Fresh Rosemary sprigs
1/4 cup Sugar
pinch Salt
2 Tbsp. Red wine pear reduction (sub recipe)
1 Tbsp. Pistachios ,chopped
As needed Powdered Sugar
As needed Orange Zest
1.) Prepare Poached Pears and Rosemary Mascarpone sub recipes.
2.) Dip tortillas in a prepared French toast batter and griddle in butter, flipping halfway to ensure both sides get golden brown and crispy.
3.) Plate crispy French toast tortilla and smear with 1 Tbsp. of Rosemary Mascarpone and top with another crispy French toast tortilla. Repeat step to create a tortilla stack that is 5 tortillas high, with filling in between each layer.
4.) Top stack with pear slices, 2 Tbsp. of red wine reduction, and pistachios.
5.) Garnish with a light powdered sugar dusting and orange zest to serve.
6.) In a saucepan, simmer until pears are tender, approximately 20-30 minutes.
7.) To make the reduction, add in ½ cup sugar to the saucepan and reduce remaining cooking liquid by half until slightly thickened. Reserve under refrigeration. Serve warm. This should yield about 1 cup of red wine reduction.
8.) Whip mascarpone until smooth. Add in powdered sugar and mix on low until combined.
9.) Whip mascarpone until smooth. Add in powdered sugar and mix on low until combined.
10.) Turn mixer on medium to high and add heavy cream.
11.) Mix 15 seconds or until whipped together and a stiff, smooth consistency. Fold in diced poached pears.
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