Serves a Crowd
Fennel & Pear Strata
Popular on Food52
48 Reviews
Blake
March 15, 2022
Just made this for my wife and I. Wanted to test run if before we serve it to our friends that will be coming to visit soon.
It was delicious for sure, but our cook time was way more than the 35
minutes. More like an hour!
Because of the extended time, we will probably cover it for the first half an hour and let it brown for the duration.
We found the flavour of the pears as well as the fennel very subtle, but so delicious. All the ingredients made for a perfect combination.
We will make this again, but we decided we’ll use a little more pear as well as fennel. Our friends will be impressed! Thanks!
It was delicious for sure, but our cook time was way more than the 35
minutes. More like an hour!
Because of the extended time, we will probably cover it for the first half an hour and let it brown for the duration.
We found the flavour of the pears as well as the fennel very subtle, but so delicious. All the ingredients made for a perfect combination.
We will make this again, but we decided we’ll use a little more pear as well as fennel. Our friends will be impressed! Thanks!
Nancy H.
October 12, 2020
I cooked this yesterday and was terribly disappointed. There is far too much butterfat and not nearly enough blue cheese flavor nor is there much pear flavor or texture to offset the butterfat. I ended up throwing it away after spending too much on croissant, whole milk and heavy cream because we don't have 'table cream' where I live let alone all the Cambozola.
At least with some of the leftovers I can make a tartine with walnut bread, Cambozola and pears.
At least with some of the leftovers I can make a tartine with walnut bread, Cambozola and pears.
Nancy H.
October 12, 2020
Oh, right, the fennel. I could tell this fennel wouldn't cook in the allotted time so I cooked it for about 2 minutes in the microwave. The texture was fine - I could cut through it - but like the pear flavor overwhelmed by all the butterfat.
boulangere
April 11, 2013
For some reason, there are no tester's notes, which is a shame, as I don't know whom to thank for giving this a try and saying nice things about it.
boulangere
April 11, 2013
Oh, I'm so happy to know it was you, and that you enjoyed it so! Thank you profoundly. Thank you, Mrs. L.! Without you, I'd never have found Stephanie's sweet comments. Long live the leftovers!
BlueKaleRoad
November 21, 2011
Stratas are just wonderful. What a combination of flavors you created here - I'm so glad the pear idea wouldn' t leave you! This will be a holiday treat to savor.
boulangere
November 21, 2011
Thank you Blue! I kind of see a strata as an all-purpose dish: a great way of using up stale things, leftover things, and coming up with a great breakfast, brunch, or even dinner.
TheWimpyVegetarian
November 18, 2011
This looks like another wonderful dish to try to yours! I'm so glad you didn't abandon the idea even though the contest deadline for pears had passed!!
wssmom
September 26, 2011
Love the cheeses line .... I had a friend named John Nazareth, and we were always egging him on to open a cheese shop and call it "Cheeses of Nazareth." Oh, and the recipe is YUM!!!
boulangere
September 26, 2011
LOL! I seriously just about had to sit down on the floor I was laughing so hard. And thank you very much.
lacerise
September 22, 2011
This dish sounds like something out of a dream. I think I might bring it to a bridal shower I'm going to in a couple of weeks. What's that you've topped it with?
boulangere
September 22, 2011
Simple whipped cream. You could even add a touch of brandy to it. Enjoy your party!
drymeat
September 22, 2011
I hade a slice of Fennel & Pear Strata for desert during lunch and the taste was delightful and fluffy! I enjoyed the egg part of the desert. I give the treat a 7 out of 8! I would like to switch up the pear with strawberries! ;)
boulangere
September 22, 2011
Almost any fruit would likely do as the top layer. And I really love sospled's idea of a sprinkling of sea salt on top as a perfect finish.
drymeat
September 22, 2011
I hade a slice of Fennel & Pear Strata for desert during lunch and the taste was delightful and fluffy! I enjoyed the egg part of the desert. I give the treat a 7 out of 8! I would like to switch up the pear with strawberries! ;)
drymeat
September 22, 2011
I hade a slice of Fennel & Pear Strata for desert during lunch and the taste was delightful and fluffy! I enjoyed the egg part of the desert. I give the treat a 7 out of 8! I would like to switch up the pear with strawberries! ;)
sospled
September 21, 2011
This is absolutely delightful and I think the addition of a little sea salt on the top would pair well with the sweetness of this dish. Thank you for sharing. I wish I had some more right now for supper.
boulangere
September 21, 2011
OMG, sea salt on top of the caramelized pears would be heavenly. Thank you so much!
TheWimpyVegetarian
September 21, 2011
I love stratas and this sounds like one I need to try! I've but fennel and apple together, but hadn't tried pear and fennel. And I love the shortcut - I too can't plan that far ahead to do the overnight soak.
boulangere
September 21, 2011
Oh, yeah, that's the only way I make strata and bread pudding any more.
fiveandspice
September 21, 2011
Stratas are the best! Everything *and* the kitchen sink tastes good in one. This one looks particularly delicious though. Love the use of croissants! I worked retail in a bakery-chocolate shop for a while and there were always a couple (already stale by then! They sure don't stay fresh long!) croissants left over at the end of the day, and I took to bringing them home with me and baking them into a bread pudding or strata the next morning. It's probably good I changed jobs after not too long so I didn't completely outgrow my pants! But, man were they tasty.
boulangere
September 21, 2011
Oh, I love them in bread pudding, too. My step-daughter worked in a See's Candy when in high school. The rule was they could eat as much as they wanted . . . .
hardlikearmour
September 20, 2011
Wow, b, I love it! This sound delicious, and infinitely tweakable. I could see adding some roasted golden beets and a sprinkle of goat cheese or gorgonzola just off the top of my head.
boulangere
September 20, 2011
"Infinitely tweakable" should probably be the subtitle here. Pair the cheeses and vegetables as you see fit, and yours sound heavenly. I'm working on a version that I'll make and post tomorrow with figs and goat cheese. It's all about flavors and textures, not a recipe cast in stone. I'd love to hear what combinations you come up with.
hardlikearmour
September 20, 2011
If it wasn't for your darn nut allergy, I'd suggest a sprinkling of toasted walnuts, too. Yum!
boulangere
September 20, 2011
When I had my bakery/restaurant in California, I had a GREAT produce supplier out of Reno. Her name was Jayne ane she could get me anything my heart dreamed of. They also carried eggs. Being a somewhat remote resort location, unusual ingredients could be had to come by. At one point when Jayne was on - of all the nerve - vacation, I asked her substitute if they had cheeses. Into the phone she shrieked, 'WHAT?!?!?!" I explained, well, you know, like goat, fontina. . . . She said, "OH! I thought you said JESUS!"
hardlikearmour
September 20, 2011
LOL! Did she think you wanted to cook Jesus?? Too funny. I bet you gave her a mini panic attack.
boulangere
September 20, 2011
Honestly, I about fell down on the floor laughing. To this day the exchange brings me to my knees. Nuts? Heck, yes. It's your adaptation. Nothing cast in stone here.
boulangere
September 20, 2011
And with croissants, you can be baking a strata in an hour, now twelve!
boulangere
September 20, 2011
LOL! Pears and fennel just kind of came to me. We had the pear theme, and then a bunch of fennel landed in my so to speak lap. Brie? Had some that needed a good home. Do we still use the word "serendipitous?"
See what other Food52ers are saying.