encrusted poached pear

How To Make encrusted poached pear

• 
  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.
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