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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- 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
- 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.