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Honeyed Pears in Puff Pastry

 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.


  • 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


  • 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 paper-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.
Nutritional 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.