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!
Poached Pears in Puff Pastry
Original recipe from www.redpathsugar.com
- 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.
These figs may be small in size, but they sure aren’t small on flavor. I got them from my daughter’s fig tree, which probably needs some pruning to achieve larger fruit. But I digress. These little guys were perfect for these scrumptious tarts. And the best part is they are super easy to prepare.
- 1 package of frozen puff pastry (you will use both pastries)
- 1/2 cup almonds, crushed in a food processor
- 1 1/2 lbs fresh figs, washed and sliced in half. If the figs are very large, cut them into slices.
- 2 TBS fig jam (or pretty much any jam you have in your fridge)
- 2 TBS dark rum
- 4 TBS turbinado sugar
- 1/4 cup shredded coconut
- Preheat oven to 375 degrees. Line a large baking sheet with parchment paper.
- Mix the jam and rum, and set aside.
- Lay out and lightly roll the puff pastry just to make sure it is nice and even. Cut each puff pastry into 4 pieces, and lay out of the lined baking sheet.
- Sprinkle crushed almonds in the center of each puff pastry piece.
- Arrange the figs on top of the almonds, leaving about a 1/4-1/2 inch of pastry all the way around.
- Brush the pastry edges with the fig & rum mixture. Sprinkle each tart with turbinado sugar.
- Place in oven and bake for 15-20 minutes, until the crust is golden brown.
- Remove from oven and let cool.
- Top the cooled tarts with any remaining crushed almonds and shredded coconut.
My hubs loves anything with apples! YOU will love how simple this EASY APPLE TARTS are to make! I made a couple of tweaks to an Ina Garten recipe I saw on Food Network. All you need is some store bought puff pastry, some apples, butter & any jam you might have in the fridge! My version looks a little rustic. I still think they look pretty!
- 1 package frozen puff pastry (2 sheets), defrosted
- 3 Granny Smith apples
- 1/4 cup sugar
- 4 TBS of butter
- 3/4 cup jam or preserves (I used orange marmalade because that’s what I had in the fridge)
- 3 TBS rum or water
- Preheat oven to 400 degrees. Line 2 pans with foil and parchment paper.
- Cut each sheet of puff pastry into 4 pieces and place on the prepared pans. Place in refrigerator while you prepare apples.
- Cut apples in quarters, and peel & core. Slice the apples crosswise in 1/4 inch thick slices. Place overlapping slices of apples diagonally across the pastry and place one slice of apple on top of the arranged slices. Sprinkle the apples evenly with the sugar and dot them with the butter.
- Bake for 35-40 minutes, until the pastry is browned and the edges of the apples start to brown. The apple juices may spill over onto the pan and burn, which is fine.
- When the tarts are done, heat the jam or preserves together with the rum until it bubbles. Brush the apples and pastry completely with the jam mixture.
- Plate and serve warm