Vanilla Poached Baked Pears

27 Nov

OK, so you’ve been staring a pie recipes for days and haven’t worked up the motivation to make one, right?  Well how about skip the pie and opt for something a little bit unconventional for Thanksgiving dessert?

Vanilla Poached Baked Pears with Vanilla Cream

Baked Pears2

Ingredients:

  • 3 c. water
  • 3/4 c. sugar
  • 1/2 vanilla bean, split
  • 4 Bosc pears, cored and peeled
  • 1/2 c. heavy cream
  • 1 sheet frozen puff pastry, thawed

The first step is to get the poaching liquid ready.  In a saucepot large enough to fit your pears (I actually made enough for 10 people, not 4), add the water, sugar, and split vanilla bean over a low heat.  You NEVER want to heat sugar too rapidly or funky things start to happen.  While the water warms up and the sugar slowly dissolves, get your pears prepped!

I don’t have a melon baller, so I just cored through the bottom of the pears with a knife and small spoon (which is apparently easier than getting your camera to focus on the front not the back):

PearsCored

I also cut the bottoms so that they would stand up evenly.  Then, they went directly into a bowl of lemon water.  Why?  Because these pears will only be wrapped in puff pastry, not covered.  And I didn’t want to risk them turning brown from sitting around waiting for me to peel and core the rest of the pears!  Lemon water keeps them from getting those less than pretty brown spots.

pearsprepping

Once the poaching liquid is almost at a simmer, add the pears and cook them until they are fork tender.  Mine actually could’ve cooked longer, but I was so nervous!

PoachingPears

Once the pears are tender, remove them from the liquid (keep that in the pot!) and put the pears in a covered container in the fridge until they are cooled completely (at the very least this will take 1 hour).  That’s around the time I quick-thawed my puff pastry sheets!

Once the pears are cooled, roll ’em up!  I cut one puff pastry sheet into 8 long strips, dabbed some water on them and then sugared them up.  Then, just start wrapping the puff pastry around the pear, starting at the stem and ending at the bottom.  Any extra pastry got shoved underneath/into the cored hole at the bottom.

pearsbefore

Between you and I, I should’ve skipped the sugar and just done a straight egg wash on these.  They browned on the top, but I was really hoping for a more even coloring.  The taste was on point, but aesthetically I was really wishing for an even, golden crisp.  Anyway.

I let my pears sit around for a few hours in the fridge after this step, and baked them off close to dinner.  When you are ready, these will bake at 400F for around 30 minutes or until the crust is done to your liking.

During those 30 minutes, I strongly suggest adding the cream to the poaching liquid and simmering it until it is reduced by half. 🙂  The pears taste just divine.  They also would be yummy in a honey syrup, so be creative and add fruit/garnishes that suite you!

Baked Pears2

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