•   Timbales
  • 4 oz. butter, divided
  • 2-1/2 oz. RITZ Crushed Crackers, finely crushed
  • 2-1/2 lb. fresh pears, medium dice
  • 2-1/2 oz. brown sugar, packed
  • 10 fl oz eggs
  • 1-1/4 lb. cream cheese, softened
  • 5 oz. blue-Brie cheese
  • 10 oz. sour cream
  • 2-1/2 oz. chopped walnuts, toasted
  • 2-1/2 Tbsp. fresh chives, chopped
  •  ground black pepper
  •   Rhubarb-Pear Compote
  • 1-1/4 lb. fresh pears, chopped
  • 10 oz. fresh rhubarb, chopped
  • 32 fl oz pomegranate juice, divided
  • 3-1/2 oz. sugar
  • 2 oz. cornstarch
  • 5 oz. dried cherries
  •   Assembly
  • 100 each flatbread crackers
  • 2-1/2 lb. fresh pears, each cut into 15 thin slices
  • 2-1/2 Tbsp. fresh chives, chopped


Nutritional facts are based on a single serving
Calories 450
Total fat 21g
Saturated fat 9g
Trans fat 0.5g
Cholesterol 85mg
Sodium 450mg
Carbohydrate 58g
Dietary fiber 5g
Sugars 26g
Protein 8g
Calcium 10%DV
Iron 10%DV


  1. Timbale:  Melt 3 Tbsp. butter. Brush onto bottoms and up sides of 25 each 2-1/2-inch ramekins; dust with cracker crumbs.
  2. Melt  remaining butter in skillet on medium-high heat. Add pears and sugar; cook 5 to 6 min. or until pears are tender, stirring occasionally. Cool.
  3. Beat  eggs, cream cheese, blue-Brie cheese and sour cream with mixer until well blended. Fold in pear mixture and all remaining ingredients. Spoon about 1/3 cup cheese mixture into each prepared ramekin; place in sheet pans. Bake in 300ºF convection oven 20 to 22 min. or until custards are set.
  4. Rhubarb-Pear  Compote: Combine pears, rhubarb, 3-1/3 cups juice and sugar in saucepan; bring to simmer on medium-high heat. Cook on medium-low heat 30 min. or until rhubarb is very tender, stirring occasionally.
  5. Mix  cornstarch and remaining juice until well blended; add to pear mixture. Stir in cherries. Bring to boil; cook 30 sec. Simmer on medium heat 2 min. or until thickened, stirring frequently. Cool. Thin with additional juice if necessary to achieve desired consistency.
  6. For  each serving: Unmold 1 warm Timbale onto serving plate. Arrange 4 crackers and 3 pear slices on plate. Spoon 2 Tbsp. Rhubarb-Pear Compote over timbale; sprinkle with a pinch of chives.
  7. Make Ahead

    Timbales can be prepared ahead of time. Bake as directed; cool. Refrigerate up to 24 hours before serving. When ready to serve, warm in oven just until heated through. Serve as directed.


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