Ouzo Spiced Pears Wrapped In Puff Pastry Food

HONEYED PEARS IN PUFF PASTRY

Honeyed Pears in Puff Pastry image

A honey of a salute to late-summer pear season, this cozy dessert looks both elegant and decadent. Wrapped in puff pastry, the pears resemble little beehives. -Heather Baird, Knoxville, Tennessee

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

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

Steps:

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 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-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 Facts : Calories 518 calories, Fat 17g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 205mg sodium, Carbohydrate 92g carbohydrate (49g sugars, Fiber 9g fiber), Protein 5g protein.

BAKED PEARS ON SUGARED PUFF PASTRY WITH CARAMEL SAUCE

Baked Pears on Sugared Puff Pastry with Caramel Sauce image

Categories Milk/Cream Fruit Dessert Bake Pear Brandy Eau de Vie Winter Gourmet

Yield Serves 4

Number Of Ingredients 11

Ingredients

For pastry bases
1/4 cup granulated sugar
1 sheet frozen puff pastry (about 1/2 pound), thawed
For pears and sauce
2 large firm-ripe Bartlett pears (about 1 pound)
2 tablespoons unsalted butter, cut into bits
1/2 cup granulated sugar
1 tablespoon fresh lemon juice
1/2 cup heavy cream
1 tablespoon Poire William
confectioners' sugar for sprinkling

Steps:

Make pastry bases:
Preheat oven to 375°F. and lightly butter a heavy baking sheet.
Sprinkle a work surface with granulated sugar and roll out puff pastry about 1/8 inch thick, turning once to coat both sides with sugar. Cut out 4 rectangles, each about 4 1/2 by 3 1/2 inches, and transfer to baking sheet, reserving scraps for another use. Prick pastry all over with a fork and put baking sheet in freezer until pastry is chilled well, about 15 minutes.
Lightly butter bottom of another heavy baking sheet and put directly on top of pastry rectangles to weight them while baking. Bake pastry (between 2 baking sheets) in middle of oven 25 to 35 minutes, or until golden brown, and transfer to a rack to cool. Pastry bases may be made 1 day ahead and kept in an airtight container.
Make pears and sauce:
Preheat oven to 375°F. (if pastry bases have been made ahead) and lightly butter a small baking dish just large enough to hold 4 pear halves in one layer.
Peel, halve, and core pears. Arrange pear halves in baking dish, cut sides up. Divide butter among pear cavities and sprinkle 1/4 cup granulated sugar over pears. Sprinkle lemon juice over pears and bake in middle of oven 15 minutes. Remove baking dish from oven and turn pears so that cut sides are down. Baste pears with cooking juices and return to oven. Bake pears until tender, about 15 minutes more. Transfer pears to a plate and keep warm.
Transfer cooking juices to a small heavy saucepan. Add remaining 1/4 cup granulated sugar and boil, swirling pan, until mixture turns a deep golden caramel. Slowly add cream (caramel will bubble up) and simmer sauce, whisking, until slightly thickened, about 5 minutes. Stir poire William into caramel sauce.
Sprinkle each pastry base with confectioners' sugar and top with a pear half. Serve baked pears with caramel sauce.

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