Sweet Pear & Peach Jam Mezzelune with Amaretto

Sweet Pear, Peach Jam, and Amaretto Mezzelune

Category: Desserts
Servings: 16 pieces

Ingredients:

Instructions:

1. Prepare the Pears:

   • Start by peeling the Williams pears. Cut them into quarters, removing the core and seeds, then dice them into small pieces.

2. Add Lemon Zest and Juice:

   • Grate the zest of 1 lemon and set it aside. Squeeze the lemon to extract its juice, and reserve it.

3. Cook the Pear Mixture:

   • Heat a non-stick skillet over medium heat. Add the diced pears, brown sugar, and lemon zest into the pan.
   • Sauté the pears for 7-8 minutes until they soften and slightly caramelize.

4. Cool and Mix:

   • Once the pear mixture is ready, transfer it to a bowl and allow it to cool to room temperature.
   • Once cooled, stir in the peach jam and crumble the amaretti biscuits into the mixture. Add a pinch of cinnamon and mix everything together until well combined.

5. Prepare the Mezzelune:

   • Take one pastry disc at a time. Brush the edges with a bit of the beaten egg.
   • Place a spoonful of the pear, peach jam, and amaretto filling in the center of the disc. Fold the disc over to create a half-moon shape, pressing the edges together to seal.
   • Use a fork to gently press the edges for a stronger seal.

6. Bake the Mezzelune:

   • Place the filled mezzelune on a baking sheet lined with parchment paper.
   • Brush the tops of each mezzeluna with the remaining beaten egg for a golden finish.
   • Bake in a preheated oven at 180°C (350°F) for 12-15 minutes, or until they are golden brown and crispy.

7. Serving:

   • Once the mezzelune are baked, let them cool on a wire rack.
   • Optionally, dust with powdered sugar before serving for an extra touch of sweetness.

These sweet mezzelune are a delightful treat, combining the sweetness of pears, the richness of peach jam, and the crunch of amaretti, all enveloped in delicate, golden pastry. Perfect for dessert or an afternoon tea indulgence!