Poached Pear Puff Pastry with walnut filling and a sticky poaching liquid. Reminiscent of baklava with a poached pear to knock it out of the park!
The pears are poached in Triple Sec, vanilla and cinnamon. Then the poaching liquid is reduced with saffron to create a distinctive elegant taste. Serve with vanilla ice cream on top for an absolutely unforgettable experience!
Ingredients
- Puff pastry
- Mint
- Ice cream
Poached Pears
- Bosc pears
- Water
- Sugar
- Triple Sec
- Vanilla bean paste
- Vanilla extract
- Cinnamon sticks
- Lemon
- Saffron
Nut filling
- Walnuts
- Milk
- Honey
- Mint
- Cinnamon
- Vanilla extract
Egg Wash
- Egg
- Water
Instructions
Prepare the poaching liquid
In a large saucepan add the water, sugar, triple sec, vanilla bean paste, vanilla extract, cinnamon sticks and lemon. Bring to a low boil over medium heat until the sugar is dissolved.
Wash, peel, and half pears. Using a melon baller or measuring spoon, scoop out the seeds of each pear half. Using a paring knife slice out the fibrous internal stem. Cut the external stems of each pear into 1-inch pieces, then carefully split them in half lengthwise. Set aside.
Poach the Pears
Add in the pears to the saucepan and cover with a round piece of parchment paper with a small hole cut in the center. (This step ensures the pears stay under the water.) Keep the liquid at a very low boil and simmer the pears until cooked through, about 10 minutes.
When a paring knife inserted into the pears meets no resistance, remove the pairs to a plate to cool.
Add the saffron to the poaching liquid and continue to cook until the sauce is reduced by half or more and begins to thicken. Set aside.
Prepare the nut filling
Place all the nut filling ingredients into a food processor and pulse to get a rough paste. Use a spatula to push the filling down the sides and pulse more until a slightly softer consistency is achieved.
Fill the holes in each of the pear halves with the nut filling and spread a little of the filling over the entire flat/cut side of the pears.
Prepare the puff pastry
In a small bowl beat the egg and water to make the egg wash. Set aside.
On a floured surface, roll out the puff pastry and cut it into 6 rectangles, that are slightly bigger than the length & width of the pears. Add a half of pear (flat/cut side down) in the middle of each pastry rectangle. Then using a paring knife score around the pear. Add a piece of the external stem under the top of the pear to mimic the original stem.
Brush the egg wash over each of the puff pastries. Then brush the reduced poaching liquid on the pears.
Place the pear pastries in the freezer for 20 minutes. This is a crucial step for success. Puff pastry needs to be chilled, when going into the hot oven in order for it to rise properly. Chilling the pastry ensures the buttery layers remain separate and flaky.
Preheat the oven to 400°F with a rack in the top ⅓ of the oven.
Brush a little more of the poaching liquid on top of the pears and bake at 400°F for about 25 minutes until the pastry has risen and browned. Brush the pears and pastry with the poaching liquid and bake until the glaze is set. 2 to 3 minutes more.
Remove the pastries from the oven and glaze the pears with the poaching liquid one more time.
Garnish & Serve
Add a mint leaf just below the steam on each pastry and serve with vanilla ice cream. Enjoy.
🎥 Watch how this recipe was made here.
Puff Pastry Tip
Work quickly. If the puff pastry starts getting warm it becomes harder to use and will not puff up as nicely. Simply place pastry back into the fridge for 5-10 minutes, then continue assembling.
Equipment
Poached Pear Puff Pastry was baked in the Hestan Duel fuel oven, on the Hestan Culinary OvenBond Tri-ply Half Sheet Pan. Proud Hestan and Hestan Culinary Ambassador. Opinions in this post are my own.
Tried this recipe?
If you get the chance to try this recipe, please drop back and leave us a comment and rating. We would love to know what you think.
Cheers! James & Elaine
Poached Pear Puff Pastry
Ingredients
- 1 sheet puff pastry 225 g
- Mint leaves for garnish
- Vanilla ice cream
Poached Pears
- 3 Bosc pears
- 4 cups water
- 1 cup sugar
- ½ cup Triple Sec
- ¼ teaspoon vanilla bean paste
- ⅓ teaspoon vanilla extract
- 2 cinnamon sticks
- ½ lemon
- ½ teaspoon saffron
Nut Filling
- ½ cup ground walnuts
- 1 tablespoon milk
- 1 tablespoon honey
- ½ tablespoon chopped fresh mint
- ⅛ teaspoon cinnamon
- ¼ teaspoon vanilla extract
Egg Wash
- 1 egg beaten
- 2 tsp water
Instructions
Prepare the Poaching Liquid
- In a large saucepan add the water, sugar, triple sec, vanilla bean paste, vanilla extract, cinnamon sticks and lemon. Bring to a low boil over medium heat until the sugar is dissolved.
- Wash, peel, and half pears. Using a melon baller or measuring spoon, scoop out the seeds of each pear half. Using a paring knife slice out the fibrous internal stem. Cut the external stems of each pear into 1-inch pieces, then carefully split them in half lengthwise. Set aside.
Poach the Pears
- Add in the pears to the saucepan and cover with a round piece of parchment paper with a small hole cut in the center.(This step ensures the pears stay under the water.) Keep the liquid at a very low boil and simmer the pears until cooked through, about 10 minutes.
- When a paring knife inserted into the pears meets no resistance, remove the pairs to a plate to cool.
- Add the saffron to the poaching liquid and continue to cook until the sauce is reduced by half or more and begins to thicken. Set aside.
Prepare the Nut Filling
- Place all the nut filling ingredients into a food processor and pulse to get a rough paste. Use a spatula to push the filling down the sides and pulse more until a slightly softer consistency is achieved.
- Fill the holes in each of the pear halves with the nut filling and spread a little of the filling over the entire flat/cut side of the pears.
Prepare the Puff Pastry
- In a small bowl beat the egg and water to make the egg wash. Set aside.
- On a floured surface, roll out the puff pastry and cut it into 6 rectangles, that are slightly bigger than the length & width of the pears. Add a half of pear (flat/cut side down) in the middle of each pastry rectangle. Then using a paring knife score around the pear. Add a piece of the external stem under the top of the pear to mimic the original stem.
- Brush the egg wash over each of the puff pastries. Then brush the reduced poaching liquid on the pears.
- Place the pear pastries in the freezer for 20 minutes. This is a crucial step for success. Puff pastry needs to be chilled, when going into the hot oven in order for it to rise properly. Chilling the pastry ensures the buttery layers remain separate and flaky.
- Preheat the oven to 400°F with a rack in the top ⅓of the oven.
- Brush a little more of the poaching liquid on top of the pears and bake at 400°F for about 25 minutes until the pastry has risen and browned. Brush the pears and pastry with the poaching liquid and bake until the glaze is set. 2 to 3 minutes more.
- Remove the pastries from the oven and glaze the pears with the poaching liquid one more time.
Garnish & Serve
- Add a mint leaf just below the steam on each pastry and serve with vanilla ice cream. Enjoy.
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