Pears in Puff Pastry with Honey Drizzle
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 the stems intact. Peel pears and cut 1/4-inch from the bottom of each to make level.
In a large saucepan, combine water, sugar, honey, lemon halves, cinnamon and cloves. Split vanilla bean and scrape the seeds. Add the bean and seeds to sugar mixture, and bring to a boil. Reduce heat and place pears on their sides in saucepan. Poach, uncovered, for 18-22 minutes or until pears are almost tender, basting occasionally with poaching liquid.
Remove pears with a slotted spoon and allow to cool slightly. Strain and reserve 1-1/2 cups poaching liquid and set aside.
Unfold puff pastry on a lightly floured surface. Cut into 1/2-inch strips. Starting at the bottom of each pear, wrap a pastry strip around the fruit, adding additional strips until the pear is completely wrapped in pastry.
Transfer to a 15 x 10 x 1-inch baking pan lined with parchment paper and bake at 400° for 20-25 minutes or until golden brown.
While the pears are baking, bring the reserved poaching liquid to a boil and cook until liquid is thick and syrupy, about 10-15 minutes.
To serve, place pears on dessert plates and drizzle with syrup. Serve warm. Yield: 4 servings.
Recipe adapted from http://inspiredreamer.com/honeyed-pears-in-puff-pastry/
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 the stems intact. Peel pears and cut 1/4-inch from the bottom of each to make level.
In a large saucepan, combine water, sugar, honey, lemon halves, cinnamon and cloves. Split vanilla bean and scrape the seeds. Add the bean and seeds to sugar mixture, and bring to a boil. Reduce heat and place pears on their sides in saucepan. Poach, uncovered, for 18-22 minutes or until pears are almost tender, basting occasionally with poaching liquid.
Remove pears with a slotted spoon and allow to cool slightly. Strain and reserve 1-1/2 cups poaching liquid and set aside.
Unfold puff pastry on a lightly floured surface. Cut into 1/2-inch strips. Starting at the bottom of each pear, wrap a pastry strip around the fruit, adding additional strips until the pear is completely wrapped in pastry.
Transfer to a 15 x 10 x 1-inch baking pan lined with parchment paper and bake at 400° for 20-25 minutes or until golden brown.
While the pears are baking, bring the reserved poaching liquid to a boil and cook until liquid is thick and syrupy, about 10-15 minutes.
To serve, place pears on dessert plates and drizzle with syrup. Serve warm. Yield: 4 servings.
Recipe adapted from http://inspiredreamer.com/honeyed-pears-in-puff-pastry/
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