Peabody Hotel makes pear and fig crostata

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Are you ready to satisfy your sweet tooth? We have a special recipe for you that will do just that.

Chef Konrad Spitzbart is the executive pastry chef at the Peabody Hotel.


Bosc Pear and Fig Crostata

(2 portions)


  • 2 pieces puff pastry circles (5 ½ inches)
  • 1-2 Bosc pears
  • 3 pieces dry Mission figs
  • 2 tablespoons butter
  • 2 tablespoons sugar
  • ¼ teaspoon ground cinnamon
  • Pumpkin pie spice (to taste)
  • Nutmeg (to taste)


  1. Heat the oven to 360F.
  2. Peel and dice the pears, toss in sugar and spices and then saute in butter.
  3. Cut the figs in quarters and add them to the pear filling.
  4. Let the filling cool, then scoop the filling into the center of the puff pastry circle, fold up three sides and pinch the corners.
  5. Top with a teaspoon of butter and sprinkle with cinnamon sugar.
  6. Bake until the dough is golden brown. Let them cool a little and serve warm.



Peabody Hotel


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