Spiced poached pear wrapped in puff pastry

Spiced poached pears wrapped in puff pastry

Serves 4


4 medium pears

5 pieces of stair anise

1 cinnamon stick

1 split vanilla pod

300g caster sugar

1 litre water

1 sheet of puff pastry

Egg wash

Sprinkle of brown sugar


Place the water, sugar, cinnamon, stair anise, vanilla pod split and de-seeded in a pot and gently heat until the sugar is dissolved. (TIP always go for a smaller pot so the liquid will completely submerge the pears during cooking)

Peel the pears, leaving the stalk intact and gently place them into the poaching liquid and depending on the ripeness and size of the pears, gently simmer for 10 minutes or until a small knife is easily inserted into the center of the pear.

Remove from the heat and allow the pears to cool in the liquid.

Once cold, take a pear and cut the base to ensure its sits upright. Place on a lined baking tray.

Taking your pre=rolled puff pastry sheet, cut a long strip about 1 inch in thickness and starting at the base, wrap this around the pear to completely cover it.

Taking some egg wash (whole egg mixed with milk) brush the pastry lightly and sprinkle with some brown sugar.

Place the baking tray with the four pears into a preheated oven set at 180C and bake for 10-15 minutes or until the pastry is golden brown.

This is best served warm with a spoon of semi whipped cream.

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