A easy however elegant and delicious dessert dish that’s excellent any time of the 12 months – fruity and candy pears baked in puff pastry – completely scrumptious with a scoop of ice cream and a glass of purple wine. From French meals author Héloïse Brion, this individuals pleasing dish is a winner!
Serves 4
ACTIVE TIME: 20–25 minutes
COOKING TIME: 25 minutes
Components
2 ripe however agency pears
1 tsp lemon juice
2 tsp brown sugar
Floor cinnamon (non-obligatory)
3 tbsp jam, corresponding to apricot, fig, or Mirabelle plum
1 sheet puff pastry, ideally all-butter
Granulated sugar (non-obligatory)
Methodology
Preheat the oven to 375°F (190°C/Fuel Mark 5).
Wash the pears and lower them in half lengthwise. Brush the lower sides with just a little lemon juice, then sprinkle with the brown sugar and just a little floor cinnamon, if you want.
Line a baking sheet with parchment paper and place the pears, lower aspect down, on it. Spoon just a little jam onto the rounded aspect of every pear.
Roll out the puff pastry to a thickness of about ¼ in. (5 mm) and lay it over the pear halves. Utilizing a pointy knife, lower the pastry round every half, so it’s fully coated with a pastry shell. You should utilize the dough trimmings to chop out enjoyable shapes, corresponding to small branches and leaves, to embellish the shells. Brush the shapes with just a little water and press them gently onto the pastry shells to connect them.
Lower 2 small slits in every pastry shell to let steam escape. Sprinkle them with cinnamon and granulated sugar, if you want. Bake for 20–25 minutes, till the pastry is golden brown.
Let cool for 1–2 minutes, then rigorously flip every pear half over. Serve heat or at room temperature
KITCHEN NOTES: The pears might be served with a scoop of ice cream, granola, or chocolate chips.
You can too make this recipe utilizing different fruits, corresponding to apples, peaches, or apricots—the selection is yours.
Extracted from the beautiful e book: My Artwork of Entertaining: Recipes and Suggestions from Miss Maggie’s Kitchen by Héloïse Brion (Flammarion, 2022).
Pictures © Christophe Roué 2022.
