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