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!

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Moscato Poached Pears Wrapped in Puff Pastry

Yield: 3 servings

Moscato Poached Pears Wrapped in Puff Pastry


  • 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


  1. Peel the pears. If they don't stand up straight on their own, cut a bit off the bottom to create a flat surface.
  2. 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.
  3. 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.
  4. Preheat the oven to 400 degrees F.
  5. Cut the puff pastry into long strips using a pizza wheel.
  6. Wrap the puff pastry strips around the outside of the pear, starting from the bottom. They should stick pretty well on their own.
  7. 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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32 comments… add one

Leave a Comment

  • avatar mallory @ total noms January 12, 2012, 8:22 am

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

  • avatar anne January 12, 2012, 8:34 am

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

  • avatar Platanos, Mangoes and Me! January 12, 2012, 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!

  • avatar infinebalance January 12, 2012, 9:20 am

    So pretty. Dinner Party worthy for sure!

  • avatar Rufus' Food and Spirits Guide January 12, 2012, 10:56 am


  • avatar Nydia January 12, 2012, 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.

  • avatar Suzi January 12, 2012, 11:36 am

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

  • avatar cravesadventure January 12, 2012, 12:16 pm

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

  • avatar Erin @ Dinners, Dishes, and Desserts January 12, 2012, 12:17 pm

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

  • avatar Caroline January 12, 2012, 1:59 pm

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

  • avatar Bonnie Cordova January 12, 2012, 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

  • avatar frugalfeeding January 12, 2012, 4:28 pm

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

  • avatar Anonymous January 12, 2012, 6:06 pm

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

  • avatar Annashortcakes January 12, 2012, 6:08 pm

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

  • avatar Kay aka Babygirl January 12, 2012, 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 ;)

  • avatar Joan Nova January 12, 2012, 8:35 pm

    What an elegant dessert!

  • avatar sportsglutton January 12, 2012, 9:57 pm

    You had me at Moscato. :-)

  • avatar Wholesome Cook January 13, 2012, 4:30 am

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

  • avatar thekalechronicles January 13, 2012, 11:57 pm

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

  • avatar thebigfatnoodle January 14, 2012, 8:46 am

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

  • avatar rsmacaalay January 15, 2012, 1:22 am

    Wow that is what I call dessert perfection!

  • avatar Bam's Kitchen January 15, 2012, 10:41 am

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

  • avatar magicofspice January 18, 2012, 2:15 pm

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

  • avatar Patsy February 18, 2012, 10:25 pm

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

  • avatar lori December 20, 2012, 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

    • avatar Joanne Ozug December 21, 2012, 10:45 am

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

  • avatar therja February 2, 2013, 4:35 am

    can we use other frutes too???

    • avatar Joanne Ozug February 2, 2013, 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.

  • avatar Tony March 9, 2013, 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?

    • avatar Joanne Ozug March 9, 2013, 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 =)

      • avatar Anonymous March 9, 2013, 8:42 am

        I will ;)

  • avatar Birgit November 5, 2013, 8:15 am

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


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