Pear-raisin-pecan blintzes

0 piace 0 commenti Ricetta di Sofia Hendeson

Ingredienti per 10 people

1-1/4 cups Sargento® Whole Milk Ricotta Cheese
1 cup (4 oz.) Sargento® Artisan Blends® Shredded Swiss Cheese
1/4 cup confectioners sugar
1 tsp. grated lemon rind
1 pkg. (4 oz.) 9-inch crepes
4 ripe pears, cored and sliced 1/4-inch thick
2 Tbsp. butter or margarine
1 tsp. fresh lemon juice
2 Tbsp. packed brown sugar
1/2 cup golden raisins
1/2 tsp. cinnamon
1/2 cup pecans, chopped, toasted

35 min · Facile

Preparazione

1. 1. Combine Ricotta and Swiss cheeses, confectioners sugar and lemon rind. Separate crepes according to package directions. Place about 2 tablespoons cheese mixture in center of each crepe. Fold both sides over filling; fold top and bottom edge over center, forming squares.

2. 2. Place blintzes, seam-side down, in 13x9-inch baking dish. Cover with foil. Bake in preheated 350°F oven 10 minutes or until heated through.

3. 3. Cook pears with butter in large skillet over medium heat 3 minutes or just until crisp-tender. Stir in lemon juice, brown sugar, raisins and cinnamon; heat through. Pour over blintzes. Sprinkle with chopped pecans.

contorni, cheese, ricotta, whole milk ricotta cheese, ricotta cheese June 23, 2015 16:49

Autore: sargento.com/recipes/appet...