Pear Quesadilla

From Where Have All the Pear Trees Gone?

Recipe by The Peasant & the Pear

Pear chutney:
¼ cup dry white wine
½-inch wedge of red onion, sliced thin
2 tablespoons chopped red bell pepper
1 tablespoon dark brown sugar
1 Bartlett pear, peeled, cored and cut into 1-inch chunks
2 tablespoons of water, or more if needed
Red chili flakes

Place all ingredients a small saucepan. Cook over medium heat, stirring frequently, until pear is crisp-tender and most of the liquid has evaporated. (You may add a bit of water if liquid completely evaporates before pear is cooked.) Transfer mixture to a blender or food processor and add the 2 tablespoons of water. Blend quickly, just until mixture comes together as a thick sauce, with ¼-inch chunks of pear, onion, and pepper. Add more water if necessary to achieve the consistency you desire. Place pear mixture in a bowl, and stir in chili flakes to taste. Let chutney cool completely before serving. Chutney can be stored in the refrigerator, covered, for up to 3 days.

Quesadilla:
1 12-inch flour tortilla
½ of a d’Anjou pear, cored and cut into ¼-inch slices
6 ¼-inch slices of Brie cheese
2 tablespoons shredded mozzarella cheese

Heat oven to 425°. Lay tortilla on a flat surface. Spread pear slices across bottom half of the tortilla. Lay Brie across the top of the pear slices. Sprinkle mozzarella over the Brie. Fold top half of the tortilla over the pear and cheese mixture. Transfer tortilla to a lightly greased or parchment-lined cookie sheet and bake until cheese melts and bubbles, about 3-5 minutes. Remove tortilla from oven, cool slightly, then cut into 6 wedges. Serve on a plate or platter with chutney on the side. Serves 6 as an appetizer

Photo by Helen Krayenhoff