Cider-Poached Puff Pastry Pears
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Prep Time
3 hrs 12 mins
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Cook Time
3 hrs 12 mins
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Course
Dessert
Cider-Poached Puff Pastry Pears
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 2 cups apple cider
- 1 cup brown sugar packed
- 1 teaspoon pumpkin pie spice
- 2 tablespoons calvados optional
- 6 firm pears
- 1 17 ½ ounce package Puff Pastry thawed in refrigerator
- Additional ingredients for the caramel sauce:
- ½ cup butter 4 ounces
- ½ cup heavy cream
Instructions
- Peel and core pears. I use a melon baller to core my pears.
- Combine cider, brown sugar, pumpkin pie spice and Calvados in a large pot. Bring to a simmer and stir until all sugar is dissolved. Add pears, cover and simmer for 25-30 minutes or until pears are tender, but not falling apart, just until they can easily be pierced with a small sharp bladed knife. Remove pears onto a plate and allow to cool and drain for 10 minutes. Drain excess cider mixture back into pan and refrigerate pears for at least one hour.
- Return cider liquid to a simmer and simmer until syrupy and reduced to about ½ cup. Watch carefully towards the end as this sugary syrup can easily burn.
- Add butter and cream and return to a simmer. Whisk gently until well blended. Cook for 7 minutes, stirring frequently. Remove from heat and add vanilla extract, stirring to combine.
- Mixture will thicken as it cools. If it becomes too thick, just add an extra bit of apple cider or cream. Sauce can be made ahead and warmed at serving time.
- Heat the oven to 400°F.
- Unfold the pastry sheets onto a lightly floured surface. Roll out the first sheet to a 10" x 12" rectangle. Cut the pastry sheets lengthwise into ½" wide) strips. Starting at the top, wind pastry strip around 1 pear, slightly overlapping the edges of the pastry and adding more strips as needed. Use a bit of water on your finger to help a new strip adhere to the previous one.Tuck the end under the pear. Repeat with the remaining pears and pastry strips, cutting more from the second sheet as needed. Cut out leave-shaped pieces of pastry if desired and place on top of pears with a bit of water to adhere.
- Place the wrapped pears onto a baking sheet. Loosely cover the wrapped pears with aluminum foil. Bake for 25 minutes or until the pastries are golden brown. Spoon the caramel sauce onto 6 plates. Top each with one pear. I like to serve the pears warm and add a scoop of vanilla ice cream or frozen custard.
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