Honeyed Pears in Puff Pastry
Total TimePrep: 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
- 1 large egg, lightly beaten
- 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, until pears are almost tender, basting occasionally with poaching liquid, 16-20 minutes.
- 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. Brush lightly with beaten egg. Starting at the bottom of a pear, wrap a pastry strip around pear, adding additional strips until pear is completely wrapped in pastry. Repeat with remaining pears and puff pastry.
- Transfer to a parchment paper-lined 15x10x1-in. baking pan. Bake on a lower oven rack at 400° until golden brown, 25-30 minutes.
- Meanwhile, bring reserved poaching liquid to a boil; cook until liquid is thick and syrupy, about 10 minutes. Place pears on dessert plates and drizzle with syrup. Serve warm.
Nutrition Facts1 pear with 3 tablespoons syrup: 518 calories, 17g fat (4g saturated fat), 0 cholesterol, 205mg sodium, 92g carbohydrate (49g sugars, 9g fiber), 5g protein.
Aug 3, 2012
What a lovely way to prepare late-season pears for a dessert service! Follow the fine directions, to accomplish a dessert that is just like the photo! Fresh pears just beat the taste of anything coming out of a can. The Puff Pastry will show the folk you are serving it to, just how much you care & respect them. How delicious!
Follow along as we show you how to make these fantastic recipes from our archive.