Eggnog Glazed Pear Crispbreads
So classic, it’s commonly known in Europe as the “original” crispbread. Baked to a golden color, this medium-bodied, natural sourdough flavor is derived from a unique blend of rye grains.
Made with:
Sourdough
Ingredients
8 WASA® SOURDOUGH CRISPBREAD
PEAR (AS MUCH AS YOU LIKE), THINLY SLICED
INGREDIENTS FOR HOMEMADE EGGNOG: 3 LARGE EGG YOLKS
1/4 CUP GRANULATED SUGAR
1/2 CUP HEAVY WHIPPING CREAM
1 CUP 2% MILK
1/4 TEASPOON GROUND NUTMEG
1/4 TEASPOON VANILLA EXTRACT
PINCH OF SALT
FOR CARAMELIZED ALMONDS: 1/2 CUP SLICED ALMONDS
1/8 CUP GRANULATED SUGAR
1/4 TEASPOON VANILLA EXTRACT
1/4 TEASPOON CINNAMON
FOR EGGNOG GLAZE: 2 TABLESPOONS EGGNOG
1/2 CUP CONFECTIONERS’ SUGAR
How to:
1.
For The Eggnog: Whisk the egg yolks and granulated sugar together in a small bowl and set aside. Combine the cream, milk, nutmeg, vanilla extract and salt into a saucepan over medium heat, stirring often. When it starts to simmer, slowly pour the egg mixture into the hot milk mixture, whisking vigorously. Continue to whisk for a minute to allow the mixture to thicken slightly. Remove from heat, then pour the eggnog into a glass jar and set aside in the refrigerator to cool. Refrigerate any leftover eggnog in a sealed jar for up to 2 days after making.
2.
For The Caramelized Almonds: Pour the sliced almonds and granulated sugar, vanilla, and cinnamon in a skillet over medium heat and stir constantly for up to 5 minutes. Once the sugar is completely melted and almonds are lightly toasted, quickly remove pan from heat to prevent burning. Immediately transfer the almonds to a plate and set aside to cool.
3.
For The Eggnog Glaze: Whisk the eggnog with the powdered sugar in a separate bowl.
4.
To Serve: Spoon a layer of the eggnog glaze on Wasa Sourdough, followed by pear slices, caramelized almonds and an extra drizzle of the eggnog glaze on top.
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