Jelly-Filled Pears in Puff Pastry with Carame

Ready in 1 hour

Top-ranked recipe named "Jelly-Filled Pears in Puff Pastry with Carame"

Share it:

Try this Jelly-Filled Pears in Puff Pastry with Carame recipe, or contribute your own. "Fruits" and "Desserts" are two of the tags cooks chose for Jelly-Filled Pears in Puff Pastry with Carame.


Ingredients

Are you making this? 
1 tb Calvados or other apple
Vanilla ice cream (opt)
1 Egg yolk, beaten to blend
4 Small Bartlett pears (about
PEARS
4 ts Red currant jelly
1 1/3 c Sugar
7 tb Water
SAUCE
1 c Whipping cream
1 pk (17 1/4 oz) frozen puff

Original recipe makes 4 Servings

Servings  

Preparation

FOR SAUCE: Stir sugar and water in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep-amber color, occasionally swirling pan and brushing down sides of pan with wet pastry brush to dissolve any sugar crystals. Remove from heat. Carefully stir in cream (mixture will bubble vigorously). Cool. Stir in Calvados. (Can be made 1 day ahead. Cover and chill). FOR PEARS: Cut off top 1 1/2 inches from stem end of pears and reserve. Core each pear through the top, leaving bottom intact. Spoon 1 teaspoon jelly into hole in each pear. Replace stem end. On work surface, roll out each pastry sheet to 18x15 inch rectangle. Cut out four 8 inch rounds and four 2 inch rounds. Reserve scraps. Place pear in center of each 8 inch pastry round. Gather pastry around each pear and pinch pastry to hold in place (stem end will be exposed). Brush pastry with egg glaze. Make hole in center of each two inch pastry round. Fit 1 round over stem of each pear to form top. Press firmly against pastry bottom to seal. Brush pastry top with egg glaze. Cut out 4 small leaves from pastry scraps. Brush with egg glaze and place 1 leaf just below stem of each pear. Refrigerate at least one hour and up to 2 hours. Preheat oven to 400F. Butter baking sheet. Place pears on prepared sheet and bake until pastry is golden brown, about 25 minutes. Rewarm caramel sauce over medium heat, stirring frequently. Spoon sauce onto 4 plates. Place hot pear in center of each plate. Serve with scoops of vanilla ice cream, if desired. Bon Appetit/May 94 Typed for you by Didi Pahl

Calories Per Serving: 837 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Jelly-Filled Pears in Puff Pastry with Carame. Be the first to review it!

I'd rate it:


sign in to add your comment

Tags


Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free