Pastry Puff Poached Pears & Homemade Honey Syrup. Simple recipe for a good dessert. #easypeasyrecipes #dessert #homecooking #homebaking #cooking. Pears are poached in a cinnamon and lemon infused moscato wine, wrapped in buttery puff pastry, and baked until golden, juicy, and delicious. But how about poached pears, wrapped in PUFF PASTRY?!

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There are different dishes, from cake dishes to heavy food dishes. Below will discuss the Pastry Puff Poached Pears & Homemade Honey Syrup dish, please review it until it's finished:.

If you pull it out and let it sit on the counter at room temperature, the outer edges View image. Puff-Pastry Poached-Pear Pie. this link is to an external site that may or may not meet accessibility guidelines. You're just simmering pears in liquid. We can have Pastry Puff Poached Pears & Homemade Honey Syrup using 9 ingredients as well as 8 actions. Right here is exactly how you achieve.

Components of Pastry Puff Poached Pears & Homemade Honey Syrup

Detaile. 4 of small pears.
Directions. 4 cups of water.
Directions. 2 cups of sugar.
Directions. 1 cup of honey.
Guidelines. 1 of small lemon halved.
Step by step. 3 of cinnamon sticks.
Directions. 1 of vanilla bean.
Detaile. 1 of large egg slightly beaten.
Instructions. 1 pack of pillsbury sweet hawaiian cresent rolls.

Poached Pears with Puff PastryA Taste of Koko. red wine, pears, pear, lemon, puff pastry, cinnamon sticks, sugar. Chocolate Mousse-filled Puff Pastry Pears in Puff Pastry with Lemon Caramel SauceSavoring Time in the Kitchen. almond paste, cream, whipping cream, sugar, puff pastry, egg. Puff pastry dresses up poached pears for a dessert that's easy and elegant. These puff pastry pears are poached in chai tea, drizzled with ganache and wrapped in puff pastry.

Guide To Make Pastry Puff Poached Pears & Homemade Honey Syrup

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).
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.).
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..
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.
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..
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..
This was big hit for breakfast and even brunch the next day! It also came out beautiful even though it was not identical! Teeheehee!.
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!.

Everything tastes better wrapped in puff pastry. Just like bacon, it makes everything near it better, no matter if the filling is sweet or savory. Using purchased puff pastry makes assembling these pretty autumn tarts a breeze. For the best results, choose an all-butter frozen puff pastry, which is available at most gourmet grocers. Meanwhile, for the poached pears, peel the pears, keeping the stems intact.

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