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Change up this dessert by layering pear filling between purchased pizzelles (Italian waffle-style cookies) and then topping with Praline Sauce and toasted pecans.

Recipe by Southern Living October 2011

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Jennifer Davick; Styling: Buffy Hargett

Recipe Summary

hands-on:
25 mins
total:
8 hrs 10 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°. Toss together first 3 ingredients. Spread in a single layer on a parchment paper-lined 15- x 10-inch jelly-roll pan. Bake 30 to 35 minutes or until lightly browned and tender. Reduce oven temperature to 350°. Let pears cool 20 minutes.

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  • Meanwhile, bake pecans at 350° in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring halfway through.

  • Stir together pears, mascarpone, and lemon zest. Beat cream and powdered sugar at high speed with an electric mixer until soft peaks form. Fold whipped cream mixture into pear mixture.

  • Spoon pear mixture into a zip-top plastic freezer bag; snip 1 corner of bag to make a 1-inch hole. Pipe pear mixture into cannoli shells. Place in a 13- x 9-inch pan. Cover and chill 2 hours before serving. Serve cannoli with warm Praline Sauce, and sprinkle with toasted pecans. Garnish, if desired.

  • Note: We tested with cannoli shells purchased from our grocer's bakery. Ask the bakery clerk if you don't see them.

  • Pair with: Saracco Moscato d'Asti.

Chef's Notes

Get Caramelized Pear Cannoli made, stuffed, and in the fridge 2 days ahead.

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