Fifteen Spatulas

Moscato Poached Pears Wrapped in Puff Pastry

Poached Pears Wrapped in Puff Pastry
Poached pears, yeah, they’re good.  But how about poached pears, wrapped in PUFF PASTRY?!  There are some foods that are ugly but taste good, some foods that look good but don’t taste that great, and there are dishes that look gorgeous AND taste amazing too.  This is one of those.  Stunningly beautiful and beyond delicious, and really a pretty easy dessert.  I like to poach my pears in a moscato wine, which is a sweet wine with notes of peach and melon, but you can use whatever sweet wine you like.  If you use a less sweet wine, add more sugar.

Update: I did a live demo of how to make the poached pears on Good Morning Jacksonville. You can watch the clip here (it comes after the mini bacon egg toast cups).  Here’s how to make this dessert:

Assemble the poaching liquid by combining wine, sugar, lemon strips and juice, and cinnamon sticks over medium high heat.  Add the pears to the liquid.

Poach the pears until knife tender, then start reducing the poaching liquid into a thick, amber-colored sauce.

Cut a sheet of puff pastry into strips.

Wrap the puff pastry strips around the outside of the pear, starting from the bottom.

Bake the pears until the puff pastry is golden brown.  Drizzle the pears with the reduced poaching liquid, and enjoy!

Moscato Poached Pears Wrapped in Puff Pastry

Yield: 3 servings

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Ingredients:

3 firm pears (try Bosc, or firm d'anjous) each of my pears weighed 1/2lb
4 cups moscato wine
1.25 cups sugar
3 strips lemon zest, removed with a vegetable peeler
juice of 1/2 a lemon
2 cinnamon sticks
1 sheet puff pastry, thawed

Directions:

Peel the pears. If they don't stand up straight on their own, cut a bit off the bottom to create a flat surface.

In a saucepan, combine the wine, sugar, lemon strips and juice, and cinnamon sticks. Heat over medium high until the sugar dissolves. Add the pears, and lay them on their sides.

Riper pears will need less cook time, but typically your pears need somewhere between 5 and 15 minutes on each side. Make sure you watch so your pears don't turn into mush. Once the pear is knife tender on all sides, remove from the poaching liquid. Remove the lemon strips from the pot, and turn the heat to high to start reducing the poaching liquid. Reduce until it's thick and amber colored.

Preheat the oven to 400 degrees F.

Cut the puff pastry into long strips using a pizza wheel.

Wrap the puff pastry strips around the outside of the pear, starting from the bottom. They should stick pretty well on their own.

Bake the pears for 15 to 20 minutes, until the puff pastry is golden brown. Drizzle the pears with the reduced poaching liquid, and enjoy!

Recipe adapted from Sprinkle Bakes.

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Comments

  1. mallory @ total noms posted on January 12, 2012 at 8:22 am (#)

    WOW… gorgeous and inventive. What a nice dessert to make for stay-at-home date night!

  2. anne posted on January 12, 2012 at 8:34 am (#)

    Guest will probably ohhhhh & ahhhhh when they see that gorgeousness ! :D I just can imagine the taste *sigh* ;)

  3. Platanos, Mangoes and Me! posted on January 12, 2012 at 8:48 am (#)

    Puff pastry is the best thin ever invented. I have been meaning to do this for quite some time and you beat me to it. How perfect and elegant. You really outdid yourself. Buenisimo!

  4. infinebalance posted on January 12, 2012 at 9:20 am (#)

    So pretty. Dinner Party worthy for sure!

  5. Rufus' Food and Spirits Guide posted on January 12, 2012 at 10:56 am (#)

    Perfect!

  6. Nydia posted on January 12, 2012 at 11:15 am (#)

    Poached pears are common, but in addition, baked with pastry, that is new…!!! The pears look perfect for the table, and it’s like a surprise when you eat it as can’t see inside. Just perfect.

  7. Suzi posted on January 12, 2012 at 11:36 am (#)

    This is absolutely beautiful. I really would like to try this. Don’t you just love puff pastry?

  8. cravesadventure posted on January 12, 2012 at 12:16 pm (#)

    I love the last pic – looks like a pear mummy – ha! Thanks for sharing

  9. Erin @ Dinners, Dishes, and Desserts posted on January 12, 2012 at 12:17 pm (#)

    Oh yum! You had me at Moscato (my favorite). So pretty, and sounds so good!

  10. Caroline posted on January 12, 2012 at 1:59 pm (#)

    What!? You didn’t just do that. Oh dear, these look incredible!! Puff pastry makes dreams come true.

  11. Bonnie Cordova posted on January 12, 2012 at 3:25 pm (#)

    Wow my husband won’t eat desert without fruit and has to be not real sweet. This will be a great suprise for him. Thanks

  12. frugalfeeding posted on January 12, 2012 at 4:28 pm (#)

    You have a real talent for presentation – I’m incredibly impressed.

  13. Anonymous posted on January 12, 2012 at 6:06 pm (#)

    These are just gorgeous! I can’t wait to try them…

  14. Annashortcakes posted on January 12, 2012 at 6:08 pm (#)

    These are just gorgeous! Can’t wait to try these…

  15. Kay aka Babygirl posted on January 12, 2012 at 6:21 pm (#)

    I’m not a pear person, but I can imagine you can do this with apples probably. My mother loves pears, which is why I am showed her this recipe and she absolutely loved it. She probably will make it for her anniversary. Thanks girl ;)

  16. Joan Nova posted on January 12, 2012 at 8:35 pm (#)

    What an elegant dessert!

  17. sportsglutton posted on January 12, 2012 at 9:57 pm (#)

    You had me at Moscato. :-)

  18. Wholesome Cook posted on January 13, 2012 at 4:30 am (#)

    Oh my gosh! this is perfect! Looks gorgeous and I’m sure tasted great!

  19. thekalechronicles posted on January 13, 2012 at 11:57 pm (#)

    Beautiful and delicious, Joanne — won’t know about easy until I’ve tried it.

  20. thebigfatnoodle posted on January 14, 2012 at 8:46 am (#)

    I love pears (prefer them to apples!) and this is yet another one of your brilliant and innovative recipes. So fab!

  21. rsmacaalay posted on January 15, 2012 at 1:22 am (#)

    Wow that is what I call dessert perfection!

  22. Bam's Kitchen posted on January 15, 2012 at 10:41 am (#)

    Oh wow. I have to give this recipe a try with a nice hot toddy on the side. Sounds lovely. BAM

  23. magicofspice posted on January 18, 2012 at 2:15 pm (#)

    Oh no, now this I must try…what a brilliant idea!

  24. Patsy posted on February 18, 2012 at 10:25 pm (#)

    What a lovely and delicious sounding dessert…very elegant. I am now following your blog. Patsy

  25. lori posted on December 20, 2012 at 1:13 pm (#)

    wait a minute!!! You live in Jacksonville Fl???!!!! That is where i am from(really Orange Park), now in TN. When you said to watch the video on how to do the pears, I thought ok i can do this,and then to read/hear it is in my home town.! what are the chances! Anywho…
    Thanks for the good sounding reciepes ! will have to give them a try.
    Merry Christmas

    • Joanne Ozug replied on December 21st, 2012 at 10:45 am

      haha, I used to! Just moved last month actually, to the Northeast. Merry Christmas!

  26. therja posted on February 2, 2013 at 4:35 am (#)

    can we use other frutes too???

    • Joanne Ozug replied on February 2nd, 2013 at 11:19 am

      Peaches are really nice when they’re poached, but I’m not sure it would be good with the puff pastry, but there are certainly lots of options for fruits to poach.

  27. Tony posted on March 9, 2013 at 3:06 am (#)

    Hi, I has anyone tried to prepare them in advance an just put them in the oven after the main dish? Does that work or should I bake them and head them later again?

    • Joanne Ozug replied on March 9th, 2013 at 8:25 am

      Hi Tony, I haven’t tried that but my guess is as long as you didn’t assemble the pears more than a few hours in advance, it would probably work pretty well to bake it off after the main course. If you try it let us know how it goes =)

      • Anonymous replied on March 9th, 2013 at 8:42 am

        I will ;)

  28. Birgit posted on November 5, 2013 at 8:15 am (#)

    i think it would be great with a little bit of chocolate ice cream…..