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!


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Rating:

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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

Directions Step-By-Step

1
cool 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.
2
You can smother the pear in the thickened sauce if you like before the pastry but not necessary.
3
Have the pastry thawed and spread out. Cut the sheets into strips 1`/2" to 3/4" wide
4
Wrap the pear from the bottom up pressing on overlaps and seams a little to keep things in place.
5
Place in a sprayed pan separated by at least 1/2" for the pastry to expand.
6
Place 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