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Honeyed Pears in Puff Pastry

A honey of a salute to late-summer pear season, this cozy dessert has plenty of "wow" factor. Wrapped in puffed pastry, it resembles a beehive. —Heather Baird, Knoxville, Tennessee

4 ServingsPrep: 25 min. Bake: 25 min.

Ingredients

4 small pears
4 cups water
2 cups sugar
1 cup honey
1 small lemon, halved
3 cinnamon sticks (3 inches)
6 to 8 whole cloves
1 vanilla bean
1 sheet frozen puff pastry, thawed

Directions

Core pears from bottom, leaving stems intact. Peel pears; cut 1/4 in.
from the bottom of each to level if necessary.
In a large saucepan, combine the water, sugar, honey, lemon halves,
cinnamon and cloves. Split vanilla bean and scrape seeds; add bean
and seeds to sugar mixture. Bring to a boil. Reduce heat; place
pears on their sides in saucepan and poach, uncovered, for 18-22
minutes or until pears are almost tender, basting occasionally with
poaching liquid.
Remove pears with a slotted spoon; cool slightly. Strain and reserve
1-1/2 cups poaching liquid; set aside.
Unfold puff pastry on a lightly floured surface. Cut into
1/2-in.-wide strips. Starting at the bottom of a pear, wrap a pastry
strip around pear, adding additional strips until pear is completely

2 of 2

Honeyed Pears in Puff Pastry (continued)

Directions (continued)

wrapped in pastry. Repeat with remaining pears and puff pastry.
Transfer to a parchment-lined 15-in. x 10-in. x 1-in. baking pan.
Bake at 400° for 20-25 minutes or until golden brown.
Meanwhile bring reserved poaching liquid to a boil; cook until liquid
is thick and syrupy, about 10-15 minutes. Place pears on dessert
plates and drizzle with syrup. Serve warm. Yield: 4 servings.

Nutrition Facts: 1 pear with 3 tablespoons syrup equals 518 calories, 17 g fat (4 g saturated fat), 0 cholesterol, 205 mg sodium, 92 g carbohydrate, 9 g fiber, 5 g protein.