Puff Pastry Poached Pears

Posted by Penny Moline on Wednesday, July 9, 2014 Under: Desserts


Puff pastry poached pears

4 firm small pears such as bosc
4 cups water
2 cups sugar
1 cup honey
1/2 lemon
2 teaspoons vanilla or 1 vanilla bean
4 cinnamon sticks
6 whole cloves

Peel pears and core from the bottom.
Cut the bottom off the pears so that they stand up

In a small sauce pan combine water, sugar and honey and simmer until the water is clear and the sugar has melted.
Add the pears, vanilla, lemon , cinnamon and cloves
Simmer pears until fork tender

( hint) if the pears seem to float to the top, add a piece of parchment paper to the top of the sauce pan and cover with something to keep them from floating, such as another pan, plate etc.

Preheat oven to 400

when pears are soft remove from saucepan and allow to cool slightly.
strain out the pieces of cinnamon and lemon etc..
RESERVE THE LIQUID

Wrap the pears in puff pastry, you can have fun with this.  You can do strips of puff pastry and do a rope around the pear you can put the puff pastry over the top of the pear and wrap it on the bottom..

Bake at 400 degrees

Simmer reserved liquid over medium heat until thick and syrupy.

Plate the pears and pour the syrup over the top of the pears.

In : Desserts 

Next post: Pavlova
Previous post: Charred and raw...

« Back to posts

let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

Puff Pastry Poached Pears

Posted by Penny Moline on Wednesday, July 9, 2014 Under: Desserts


Puff pastry poached pears

4 firm small pears such as bosc
4 cups water
2 cups sugar
1 cup honey
1/2 lemon
2 teaspoons vanilla or 1 vanilla bean
4 cinnamon sticks
6 whole cloves

Peel pears and core from the bottom.
Cut the bottom off the pears so that they stand up

In a small sauce pan combine water, sugar and honey and simmer until the water is clear and the sugar has melted.
Add the pears, vanilla, lemon , cinnamon and cloves
Simmer pears until fork tender

( hint) if the pears seem to float to the top, add a piece of parchment paper to the top of the sauce pan and cover with something to keep them from floating, such as another pan, plate etc.

Preheat oven to 400

when pears are soft remove from saucepan and allow to cool slightly.
strain out the pieces of cinnamon and lemon etc..
RESERVE THE LIQUID

Wrap the pears in puff pastry, you can have fun with this.  You can do strips of puff pastry and do a rope around the pear you can put the puff pastry over the top of the pear and wrap it on the bottom..

Bake at 400 degrees

Simmer reserved liquid over medium heat until thick and syrupy.

Plate the pears and pour the syrup over the top of the pears.

In : Desserts 

Next post: Pavlova
Previous post: Charred and raw...

« Back to posts

let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

Cooking with Passion


Penny Moline A little about myself to get started..I got my first job cooking at the age of 14..at the snack bar across the street from my high school.. I am a graduate of an ACF (American Culinary Federation) Culinary Arts program...I have a degree with honors in Culinary Arts.... I have been teaching at a local college since 2002.( Oh and I was lucky enough to get to go to Paris and take a pastry and danish class too). During the 2002 winter Olympics I was the Executive. Pastry chef at the only fine dining restaurant in the media center. That was so exciting. I have worked in fine dining restaurants, and worked for a manufacturing rep company.. I was the product specialist for Kitchenaid and Weber grills...and got to do the training on my two wonderful products. Tough job...but someone got be be lucky enough to do it! Everything I have done... I have loved! Teaching has been the greatest. What a dream job. I have students that want to learn all they can about cooking. Our school is a production based program, which allows the students to get a lot of hands on training. We run a restaurant that serves fresh bread of the day, soup, salad, (and salad bar), an ever changing entree and dessert daily. So the students not only makes bread from scratch once or twice like some schools they make it more than a dozen times before their rotation is changed. I know we are doing a great job as the local police eat there almost daily. Plus...my program is full and we now have a waiting list to get in. Not too shabby I would say. Several of our students have won national and local cooking and baking awards... what can I say? I love to cook.... I really love my job...and I would like to feed the world with one recipe at a time! I It is really rewarding to love what you do...and to have passion for it. You don't have to make pretentious food to make good food. You just need to use fresh ingredients...and use what is in season. Most importantly...you need to love to eat...and then the passion for cooking is there...Don't let cooking intimidate . you...YOU CAN COOK...and remember this KISS (keep it simple silly).. Let me know what you think! My email is chefpennymoline@gmail.com

Make a free website with Yola