Imagine a dessert so breathtaking, it looks like it was crafted by a Parisian pastry chef, yet so simple that even a novice baker can create culinary magic. These Cider Poached Puff Pastry Pears are your ticket to transforming ordinary fruit into an extraordinary delicacy that will have your guests swooning with every delicate, golden-crusted bite. Combining the rustic charm of French cuisine with the delicate art of poaching, this dessert promises to elevate your cooking game and impress even the most discerning palates.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 ripe pears, peeled
- 2 cups apple cider
- 1 sheet puff pastry
- 1/4 cup sugar
- 1 tsp cinnamon
- 1 tbsp lemon juice
Instructions
- Prepare the pears by peeling them carefully, ensuring to keep their natural shape. Use a sharp peeler and remove the skin in long, smooth strokes.
- In a medium saucepan, combine apple cider, sugar, cinnamon, and lemon juice. Whisk together until sugar is mostly dissolved.
- Place the peeled pears into the cider mixture, ensuring they are mostly submerged. Bring the liquid to a gentle simmer over medium heat.
- Poach the pears for approximately 15-20 minutes, turning them occasionally to ensure even cooking. Pears are done when they are tender when pierced with a knife but still hold their shape.
- While pears are poaching, preheat the oven to 400°F (200°C) and thaw the puff pastry sheet at room temperature for about 10 minutes.
- Remove pears from poaching liquid and let them cool and drain on a paper towel. Reserve the poaching liquid for later glazing.
- Roll out the puff pastry and cut into 4 equal squares large enough to wrap around each pear.
- Carefully wrap each pear in a puff pastry square, sealing the edges by pressing them together. Trim any excess pastry.
- Place wrapped pears on a parchment-lined baking sheet. Brush with egg wash for golden color (optional).
- Bake in preheated oven for 15-20 minutes until pastry is golden brown and crispy.
- While baking, reduce the reserved poaching liquid in the saucepan until it becomes a syrupy glaze.
- Remove pears from oven, let cool for 5 minutes, then drizzle with the reduced cider glaze before serving.
Tips
- Choose the right pears: Select ripe but firm pears like Bosc or Anjou, which hold their shape beautifully during poaching.
- Poaching precision: Maintain a gentle simmer, not a rolling boil, to keep pears tender and prevent them from falling apart.
- Pastry perfection: Ensure your puff pastry is thoroughly thawed but still cool for the crispiest, most flaky exterior.
- Glaze game: Reduce the poaching liquid slowly to create a rich, concentrated syrup that will add depth to your dessert.
- Presentation matters: Let the pears cool slightly before drizzling with the glaze to prevent soggy pastry and maintain that coveted crisp texture.Pro tip: Serve these elegant pears slightly warm with a scoop of vanilla ice cream for an absolutely divine dessert experience!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 3g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 5mg
