Appetizing Pastry Puff Poached Pears & Homemade Honey Syrup Recipe

Pastry Puff Poached Pears & Homemade Honey Syrup. You're just simmering pears in liquid. 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!

Brush pastry with melted butter; sprinkle with turbinado sugar. Puff pastry freezes beautifully but needs to thaw in the refrigerator overnight to defrost evenly. Puff-Pastry Poached-Pear Pie. this link is to an external site that may or may not meet accessibility guidelines. You can make tasty Pastry Puff Poached Pears & Homemade Honey Syrup using 9 ingredients and 8 steps. Here is how you cook that with this recipe.

Basic Ingredients of Pastry Puff Poached Pears & Homemade Honey Syrup

1. You need 4 of small pears.
2. Prepare 4 cups of water.
3. Prepare 2 cups of sugar.
4. You need 1 cup of honey.
5. You need 1 of small lemon halved.
6. Prepare 3 of cinnamon sticks.
7. Prepare 1 of vanilla bean.
8. You need 1 of large egg slightly beaten.
9. It's 1 pack of pillsbury sweet hawaiian cresent rolls.

Wrap cooled pears with puff pastry starting at the bottom and working upwards. When you come to the end of a pastry strip, brush it lightly with water The pears may be mealy-textured after freezing, and the puff pastry needs to be baked from a thawed state. You could poach the pears the day before. Using purchased puff pastry makes assembling these pretty autumn tarts a breeze.

Pastry Puff Poached Pears & Homemade Honey Syrup instructions

1. 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).
2. 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.).
3. 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..
4. 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.
5. 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..
6. 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..
7. This was big hit for breakfast and even brunch the next day! It also came out beautiful even though it was not identical! Teeheehee!.
8. 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!.

For the best results, choose an all-butter frozen puff pastry, which is available at most gourmet grocers. Wrapped in puff pastry, the pears resemble little beehives. —Heather Baird, Knoxville, Tennessee. Place pears on dessert plates and drizzle with syrup. Puff Pastry-Wrapped Pears with Chocolate Espresso SauceSugarHero. Cut all remaining dough lengthwise into strips.