Easy and Elegant! Yes, you heard me right!!!! This stunning dessert just takes a little time. And, since I can’t pass up buying Bosc pears anytime I see them at the market, I was super excited to see a pic of this lovely dessert on Pinterest. Any of you look there for ideas. I know I do! Using store bought puff pastry will have you creating this loveliness in no time!
- Poaching Liquid & Sauce:
- 4 cups of good red wine
- 1/4 cup sugar
- 4 strips of orange zest
- 1 small cinnamon stick
- 1 tsp vanilla
- 1 cup rough chopped strawberries
- Other ingredients:
- 2 Bosc pears that are just getting ripe
- 1 frozen puff pastry
- 1/4 cup orange marmalade
- 1 TBS rum
- 1/4 cup sugar
- Preheat oven to 375 degrees
- Prepare the pears by coring nd peeling them. Leave the stem intact. Set aside.
- Put all the sauce ingredients in a medium saucepan - big enough to fit both pears. Heat to a simmer and then add pears.
- Cook the pears at simmer for 20 minutes, turning every 5-6 minutes. You want them cooked evenly. And since the sauce won’t cover the pears entirely, turning the pears is important. You do not want the pears to get too soft, but you do want them to begin to become tender.
- Remove pears & place in a bowl. Pour sauce over the pears and cover. Leave the pears to cool in the sauce for 2 hours. The pears will continue to cook a bit.
- While the pears are cooling, remove your puff pastry from the freezer and defrost.
- After 2 hours, remove the pears and place on paper towels & pat dry. Set aside. The poaching liquid will now be strained and you will use the liquid to prepare a sauce you will serve with the pears. Place strained liquid in a small sauce pan and set aside.
- Cut the puff pastry into 3/4 inch strips. Leave one section in a 2 1/2 inch strip - use this one to cut 2 squares for the bottom of each pear. Use the remaining to cut leaves for a garnish.
- Starting at the top of the pear, overlap strips of puff pastry around each pear until you have it covered. You will want some water handy, so that you can dap each end with water when you add a strip. You will also need to dab water on the leaves when you add them to the top of the pear.
- Heat the marmalade and rum in the microwave for 12 seconds. This should be enough to get it a little bubbly.
- With a pastry brush, brush the marmalade mixture all over the puff pastry. Dust with sugar.
- Bake for 25-30 minutes. Mid way through baking you may need to tent the stem and leaves with foil so they do not get too brown.
- While the pears are baking, cook the poaching liquid on medium. Reduce to 1 cup.
- Once pears are done, remove from oven and let cool at least 15-20 minutes.
- Drizzle wine sauce on a plate and set pear in the middle.
Original recipe from www.redpathsugar.com