- 6–8 precut pastry dough squares -
- ½ cup sliced almonds, for garnish -
- 6–8 semi-ripe Bosc pears -
- 1 cinnamon stick -
- ½ cup sweet red wine -
- ½ cup water -
- ½ cup sugar -
- 2 tsp vanilla extract -
- ¾ cup brown sugar -
- ½ cup water -
1. Peel the pears, leaving the stems on. If necessary, slice a piece off the bottom, so that the pear is balanced.
2. Combine cinnamon stick, wine, water, sugar, and vanilla in a medium saucepan. Bring to a boil and cook about 5 minutes. Lower the flame and add the pears to the pot. Cook 20–30 minutes until pears are tender. If necessary, turn the pears gently, so that all sides get cooked. Remove the pears from the pot and set aside.
3. In a small saucepan, combine the brown sugar and water and bring to a boil. Remove from heat.
4. Place a square of dough on baking paper. Position a cooked pear in the center, standing upright, and wrap the dough around it, pinching the four corners under the stem to seal it well. Pour the sauce over the pear, covering all sides.
5. Arrange the sliced almonds in a leaf design next to the stem, sticking them to the puff pastry with sauce if necessary.
6. Repeat steps 4 and 5 for all the puff pastry squares. Arrange on a baking sheet lined with baking paper.
7. Place in preheated 425°F oven and bake until dough puffs a bit, about 10–12 minutes. Lower oven to 375°F and continue baking for another 20 minutes, until pear is soft. Prick with a toothpick to see if done.
8. If some almonds fall off while baking, just stick them back on with the sauce.
This recipe is part of a contest "7 Amateur Chefs- Recipe Contest" click here to view the other entries.
This recipe was featured in Kosher Scoop Issue 7, Dec 2011 - by Mishpacha Magazine