Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
3
tablespoons butter
3
cups sliced unpeeled firm red D’Anjou pears (3 medium)
1/4
cup packed brown sugar
4
oz (half of 8-oz package) cream cheese, softened
1
log (4 oz) goat cheese, softened
1/2
cup powdered sugar
3
tablespoons whipping cream
3/4
teaspoon finely chopped fresh rosemary leaves
1/3
cup sweetened dried cranberries
Preparation
Heat oven to 425°F. Place pie crust in 9-inch tart pan with removable bottom as directed on box for One-Crust Filled Pie. Prick crust with fork. Bake 12 to 14 minutes or until golden brown. Cool completely.
In 12-inch skillet, melt butter over medium-high heat. Cook pears in butter 7 minutes, stirring occasionally, until tender and beginning to brown. Stir in brown sugar; cook 2 minutes or until syrupy. Remove from heat. Cool 20 minutes. In medium bowl, beat cream cheese, goat cheese, powdered sugar, whipping cream and rosemary with electric mixer on medium speed until smooth. Spread in cooled baked crust. Remove side of pan. Arrange pears over cream cheese mixture, overlapping slightly; drizzle with 2 tablespoons of the brown sugar mixture from skillet. Sprinkle with cranberries. Garnish with whipped cream, sliced pear and rosemary sprig, if desired. Serve with any remaining brown sugar mixture. Store in refrigerator.
