Poached Pear Puff Pastry
This is a delicious ideal dessert that can be served for your thanksgiving dinner. The spiced flavors bring fall straight to your table. The Pears are poached in saffron to create an elegant taste and the flaky butter pastry makes a perfect complement to serve with vanilla ice cream.
1 17.3oz ready to bake puff pastry sheets.
Coarse sugar for sprinkling on the edges
Thyme for garnish
Vanilla Ice Cream
3 ripe pears
2 cups of water
½ cup of sugar
½ tsp vanilla bean paste/extract
¼ tsp Mexican cinnamon
¼ tsp saffron
1 beaten egg
2 tsp water
Wash peel and core pears, save the cores for decoration and plate presentation.
Add water, sugar, vanilla bean, cinnamon, and the juice of ½ the lemon to a pot and bring to a boil. Poach for 7 mins, then set the Pears aside; add saffron to sauce and reduce until it thickens.
Roll your puff pastry on a floured surface, cut into six rectangles add a pear in the middle and score around it. Brush thickened sauce on the pears, then brush egg wash on to the puff pastry. Then sprinkle with coarse sugar and freeze for 10 minutes. Brush more sauce on the pears and bake for 25 mins at 400F.
Once baked glaze pears one more time, then sprinkle with powdered sugar, add thyme, and top with vanilla ice cream, and drizzle the remaining sauce over it.
Enjoy the Holidays
Chef Martin Lopez