Poached Pears with Puff Pastry
Once the temperature starts dropping my body starts craving savory, and hearty dishes like stews, braised meats, and poached fruit. I cannot not eat. It’s like my body own way of telling me that it’s time to start packing on the calories and getting ready to hibernate.
The beauty of a poached pear is it’s simplicity. Standing there unclothed, blushing a brilliant ruby color in a pool of sweet nectar. It’s almost classy but yet seductive at the same time. From the moment your fork pierces the soft flesh of the pear, there’s no going back. That first bite just melts in your mouth and playfully provokes a craving for more.
To cut through that soft, sweet richness, the pears are en-robed in a light and flaky puff pastry. The brings the simple poached pear to another level. You get juicy, melt-in-your-mouth pear with a crispy and flaky pastry.
- 1 1/2 cups red wine
- 1 cup sugar
- 1 lemon, juiced (about 2 tablespoons)
- 2 cinnamon sticks
- 4 firm pears
- 1 package puff pastry
- Poached pear reduction (optional)
- Wash and peel the pears. If you plan on having the pears stay up on their own, slice off the bottom so it won't wobble. Set aside.
- In a deep saucepan combine wine, sugar, lemon juice and cinnamon sticks. Bring to boil over medium heat. Reduce heat to low until sugar dissolves. Place pears in liquid and turn them to coat. Poach them over low heat for approximately 30-45 minutes until pears are tender, turning occasionally. Turn off heat and let pears cool in liquid before removing.
- Optional: Cook the remaining liquid until syrupy, stirring occasionally, about 15 minutes. Pour a portion of the red wine reduction over each pear and serve. [Omit this step if you plan on wrapping the pears in puff pastry]
- Allow puff pastry to thaw before unraveling. Using a sharp knife, slice the puff pastry into strips, about one inch across.
- Wrap the pear around with the puff pastry. You might need two strips of puff pastry if your pears are on the bigger side. If needed, use extra syrup to 'glue' the puff pastry to the pear.
- Make sure to not add too much syrup or the puff pastry will become soggy.
- Bake for 20 minutes at 400 degree, or until the puff pastry is golden brown.