Pastry Puff Poached Pears & Homemade Honey Syrup. Pears are poached in a cinnamon and lemon infused moscato wine, wrapped in buttery puff pastry, and baked until golden, juicy, and delicious. This is an impressive dessert to make for a party or a special night in! As such, this poached pear puff pastry is best served warm, fresh from the oven.
Ingredients of Pastry Puff Poached Pears & Homemade Honey Syrup
- It’s 4 of small pears.
- It’s 4 cups of water.
- It’s 2 cups of sugar.
- It’s 1 cup of honey.
- You need 1 of small lemon halved.
- It’s 3 of cinnamon sticks.
- You need 1 of vanilla bean.
- You need 1 of large egg slightly beaten.
- You need 1 pack of pillsbury sweet hawaiian cresent rolls.
These Honey-Poached Pears in Puff Pastry are deceptively easy, but will impress any dinner guests. A flavor-packed poaching liquid infuses pears with warm spices, then later becomes a delectable syrup for drizzling. The pears then get wrapped in puff pastry, sealing in all of that delicious flavor, and adding a flaky crunch. Lightly brush puff pastry with egg wash, and sprinkle the puff pastry with sugar.
Pastry Puff Poached Pears & Homemade Honey Syrup step by step
- Core pears from bottom, leaving stems intact. Peel pears; cut 1/4 in. from the bottom of each to level if necessary. (I was unsuccessful in leaving the stems intact, however, they still came out just fine. I also sliced some instead as an alternative for my smaller children).
- In a large saucepan, combine the water, sugar, honey, lemon halves, and cinnamon. Split vanilla bean and scrape seeds; add bean and seeds to sugar mixture. Bring to a boil. (I used a teaspoon or two of vanilla instead as i didnt have a vanilla bean available.).
- Reduce heat; place pears on their sides in saucepan and poach, uncovered, until almost tender, basting occasionally with poaching liquid, 16-20 minutes. Remove pears with a slotted spoon; cool slightly. Strain and reserve 1-1/2 cups poaching liquid; set aside..
- Unfold puff pastry on a lightly floured surface. Cut into 1/2-in.-wide strips. (I used the cresent rolls how they were and didnt cut them) Brush lightly with beaten egg. Starting at the bottom of a pear, wrap a pastry strip around pear, adding additional strips until pear is completely wrapped in pastry. Repeat with remaining pears and puff pastry.
- Transfer to a parchment paper-lined 15x10x1-in. baking pan. (I also added cinnamon and sugar to the tops before baking.) Bake on a lower oven rack at 400° until golden brown, 25-30 minutes..
- Meanwhile, bring reserved poaching liquid to a boil; cook until liquid is thick and syrupy, about 10 minutes. Place pears on dessert plates and drizzle with syrup. Serve warm..
- This was big hit for breakfast and even brunch the next day! It also came out beautiful even though it was not identical! Teeheehee!.
- The rings did not wrap well. Maybe i shouldve cut those into strips! However, they turned out nicely as planned for the little ones! We also had a whole jar of homemade "Honey Pear Syrup" to store and use for later! Yum!.
Stuff each cooled pear with chopped chocolate, and place a circle of puff pastry on the bottom of the pear to seal the chocolate in. Tightly wrap the pear in puff pastry strips up to the stem. Once your tart is fully baked and cooled, brush some heated apple jelly on the pears and tart crust. Unfold puff pastry on a lightly floured surface. Starting at the bottom of a pear, wrap a pastry strip around pear, adding additional strips until pear is completely wrapped in pastry.