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Author Notes: I came across this recipe in the Entertaining Guide of Victoria Magazine. The changes I made were to increase the amount of pears, use regular cream cheese and I added a bit of salt. Perfect for entertaining because you can make it ahead of time and your guests can serve themselves. Creamy and sweet, it pairs perfectly with a crisp white wine. Serve with Carr's Rosemary Crackers; it is simply delicious...a real crowd pleaser! —The Galley Gourmet
Makes 1 8" torta
- 3 tablespoons unsalted butter
- 1/3 cup granulated sugar
- 6 large D'Anjou pears, diced
- 4 (8-ounce) packages cream cheese, softened
- 2 cups finely grated Gruyère cheese
- 1 pinch of kosher salt
- 1 cup finely chopped pistachio nuts
- In a large non-stick sauté pan, melt butter over medium-high heat. Add pears and sugar and stir until combined. Cook for 12-15 minutes until liquid thickens and pears begin to caramelize, stirring occasionally. Remove from heat. Transfer pears to a bowl and cool completely.
- In a medium mixing bowl, combine the cream cheese, Gruyère, and salt using a hand held mixer. Beat on medium speed until well combined.
- Line an 8-inch round cake pan with plastic warp. Spread half the cheese mixer on the bottom of the pan. Spread half of the cooled pear mixture over the cheese. Spread the remaining cheese mixture over the pears. Refrigerate until firm, about 1 hour.
- Invert the torta on a serving dish. Carefully remove the pan and the plastic wrap. Cover the sides of the torta with the chopped pistachio nuts and top with the remaining pears. Cover and refrigerate until ready to serve. Serve with plain or rosemary crackers and a crisp white wine. Enjoy!
- This recipe was entered in the contest for Your Best Open House Dish