Poached Pear Puff Pastries

Name: Poached Pear Puff Pastries
Prep time: 20 min
Cook time: 32 min
Total time: 52 min
Cuisine: France
Ingredients: 1 roll of puff pastry (all-butter); 3 pears (ripe but firm); 100 g of sugar (granulated); 600 ml of water; 1 tbsp of lemon juice; 1 tsp of vanilla extract; 1 eggs (beaten); 6 leaves of mint (fresh)

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Pear in puff pastry offers an irresistible contrast between the crispness of all-butter puff pastry and the sweetness of a gently poached fruit. This refined individual dessert is effortless to make and wraps up a seasonal meal beautifully.

Total time: 52 min
Prep: 20 min
Cook: 32 min
Rest: 10 min
Difficulty: Medium
Per person: €0.75

By the CookinBreak team

Ingredients 8

servings

Estimated cost €4.50

1 roll of puff pastryall-butter
3 pearsripe but firm

For the syrup

½ cup sugargranulated
2 ½ cups water
1 tbsp lemon juice
1 tsp vanilla extract

For the egg wash

1 eggsbeaten

For garnish

6 leaves of mintfreshoptional

Equipment

Saucepanfor poaching the pears
Pastry brushfor applying the egg wash
Baking sheetlined with parchment paper
Paper towelsfor thoroughly draining the fruit
Cooling rackfor letting the pastries cool

Instructions

Tap a number to check off the step, and a time to start a timer.

Peel the pears, cut them in half lengthwise and gently core them with a small spoon.

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In a saucepan, pour in the water, sugar, lemon juice and vanilla extract. Bring to a simmer to dissolve the sugar.

Lower the pear halves into the simmering syrup and cook for over low heat until they are tender but still firm. Drain them and dry them thoroughly on paper towels.

Preheat the oven to 375 °F on convection.

Unroll the puff pastry and cut out 6 even rectangles. Place them on a baking sheet lined with parchment paper.

Place a well-drained pear half in the center of each pastry rectangle. Using a brush, coat the border of the puff pastry with the beaten egg.

Bake for at 375 °F, until the pastry is puffed and deep golden.

Let cool for on a rack, then place a mint leaf on each serving before serving.

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Goes well with

🎅 Christmas: all recipes

As a starter

Baked Scallops au Gratin

33 minEasy

As a main

Air Fryer Roast Chicken with Potatoes and Onions

55 minEasy

To drink

Cinnamon Eggnog

25 minEasy

Nutrition facts

per serving · estimate

305kcal

Protein4 g5%
Carbs34 g46%
Fat16 g49%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

Be sure to dry the pear halves on paper towels before placing them on the pastry. Excess moisture would keep the puff pastry from rising and soak the bottom.

Freezing : Can you freeze this recipe?

Yes

Not recommended once baked (loss of texture). Possible raw, up to 1 month, well wrapped.

Storage : How long does it keep?

Keeps 1 day max chilled in a non-airtight container to limit the softening of the pastry.

Making ahead : Can you make it the day before?

Yes

Poached pears and cut pastry can be prepared the day before. Assemble and bake just before serving.

Reheating : How do you reheat it?

Oven or air fryer at 160°C for 5-8 minutes. Microwave not recommended (softens the pastry).

Variations

Spiced version: add a cinnamon stick and a star anise to the poaching syrup.
Almond version: spread a thin spoonful of almond cream under the pear half before baking.
Express version: replace the fresh pears with well-dried canned pear halves in syrup.
For a gourmet touch, sprinkle a pinch of ground cinnamon over the pears before baking.

Mistakes to avoid

Placing the pears on the pastry while still dripping with syrup, which irreparably softens the bottom of the pastry.
Letting the egg wash run down the cut edges of the pastry, which glues the layers together and prevents it from rising.
Overcooking the pears in the syrup beforehand, which risks turning them into shapeless mush in the oven.

Frequently asked questions

Which pear variety should I choose for this recipe?

Conference or Williams pears are ideal because they hold up perfectly when cooked without falling apart. Choose them ripe but still firm to the touch so they keep their shape.

Can I use canned pears in syrup?

Yes, it's an excellent time-saving alternative. Just drain the pear halves thoroughly and pat them dry with paper towels for a good while before placing them on the pastry.

How do I make sure the puff pastry is nice and crispy?

Be sure to bake in a very hot oven at 190°C and use the lower part of the oven or a dark metal baking sheet, which conducts heat efficiently to the underside of the pastry.

How should I serve these pear pastries?

Enjoy them warm, ideally with a drizzle of melted dark chocolate, salted butter caramel, or a scoop of vanilla ice cream for a delicious contrast of temperatures.