Encrusted Poached Pear

Dennis Purcell

By
@mrpie

Don't try to use a hot pear, pastry will slide off. A chilled pear works but add a lot of cooking time. These are very filling and very delicious!

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
6
Prep:
1 Hr
Cook:
30 Min
Method:
Bake

Ingredients

YOU CAN USE ANY POACH PEAR RECIPE OR MINE ON THIS SITE LISTED BELOW

6 medium
poached pears purcell
1 pkg
frozen pepperidge farms puffed pastry sheets

Step-By-Step

1cool the pears to room temperature or the pastry will slide off. Can be cold from the refrigerator but will add a long time to baking.
2You can smother the pear in the thickened sauce if you like before the pastry but not necessary.
3Have the pastry thawed and spread out. Cut the sheets into strips 1`/2" to 3/4" wide
4Wrap the pear from the bottom up pressing on overlaps and seams a little to keep things in place.
5Place in a sprayed pan separated by at least 1/2" for the pastry to expand.
6Place in a preheated oven at 400'F. Pepperidge Farms said 15 minutes but mine took almost an hour with a chilled pear, I just had to keep an eye on them until the pastry expanded and browned.

About this Recipe

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: English
Dietary Needs: Vegetarian, Soy Free
Other Tag: Quick & Easy