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    Home Ā» Dessert

    Poached Pear Puff Pastry

    Published: Nov 19, 2023 Ā· Modified: Feb 17, 2025 by Zimmy Ā· This post may contain Amazon and other affiliate links Ā· 14 Comments

    Jump to Recipe Jump to Video Print Recipe

    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!

    A poached pear baked in a crispy puff pastry shell and served with two scoops of ice cream.

    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!

    Jump to:
    • Ingredients
    • Instructions
    • Watch how this recipe was made here.
    • Puff Pastry Tip
    • FAQ
    • Equipment
    • Leave a Comment
    • šŸ“– Recipe

    Ingredients

    Ingredients for a poached pear puff pastry.
    • 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 so each pear half will get a ½ of a stem for a garnish later, optional. Set aside.

    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.

    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.

    Add in the pears to the saucepan and cover with a round piece of parchment paper with a small hole cut in the center.

    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.

    Walnut ingredients in a food processor about to get pulsed.
    The blended walnut mixture in a bowl.

    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.

    Pear halves  filled with the nut filling.

    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.

    Score the puff pastry around the pear.
    Place the stems on the puff pastry.

    Brush the egg wash over each of the puff pastries. Then brush the reduced poaching liquid on the pears.

    Brush the egg wash over each of the puff pastries.
    Brush the poaching liquid over 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 ā…“ 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

    Once cooled, add a mint leaf just below the steam on each pastry and serve with vanilla ice cream. Enjoy.

    Six pear puff pastry desserts with a mint leaf.

    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.

    FAQ

    Can I make this recipe ahead of time?

    You can poach the pears and make the nut filling the day before, store both in the fridge. For best results prepare the puff pastry, assemble the tarts and place in the fridge for up to 1 hour or 20 minutes in the freezer just before baking.

    Is there a substitute for saffron, it’s quite expensive?

    You can definitely leave it out.

    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.

    Leave a Comment

    If you get the chance to try this Poached Pear Puff Pastry recipe please drop back and leave us a comment and rating here. Each review helps so much! Thank you! Elaine & James

    šŸ“– Recipe

    A poached pear baked in a crispy puff pastry shell and served with two scoops of ice cream.

    Poached Pear Puff Pastry

    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!
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 50 minutes mins
    Inactive time 20 minutes mins
    Total Time 1 hour hr 30 minutes mins
    Course Dessert
    Cuisine International, North American
    Servings 6 People

    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
    • ā…“ 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
    • ā…› teaspoon cinnamon
    • ¼ teaspoon vanilla extract

    Egg Wash

    • 1 egg beaten
    • 2 teaspoon 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 so each pear half will get a ½ of a stem for a garnish later, optional.

    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.Ā 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 ā…“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

    • Once cooled, add a mint leaf just below the steam on each pastry and serve with vanilla ice cream. Enjoy.

    Love this Recipe?

    • We’d really appreciate your feedback! Please take a moment toĀ rate and review it below. Your thoughts help others and inspire us to keep creating delicious recipes.Ā Thank you! –  James & ElaineĀ 

    Video

    Notes

    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.
    Keyword pear desserts with puff pastry, pear in puff pastry recipe, pear puff pastry dessert, poached pear dessert ideas, recipes with pears and puff pastry
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Sandra Romagnoli

      January 20, 2024 at 7:11 am

      Is there a way to prep this in advance? At what stage of the process could you prep up to before a dinner party and then finish at the time of?

      Reply
      • Zimmy

        January 21, 2024 at 11:03 am

        Hi Sandra,
        You can poach the pears and make the nut filling the day before, store both in the fridge. For best results prepare the puff pastry, assemble the tarts and place in the fridge for up to 1 hour or 20 minutes in the freezer just before baking.
        Hope this helps, we would love to know how yours turned out!
        Have a great day!
        Elaine & James

        Reply
    2. Atul Sikand

      October 17, 2024 at 3:54 am

      5 stars
      I poached and baked this yum pastry / dessert – it came out brilliantly ! I wish there was a way to share a pic of what I had made.
      Follow the recipe blindly – it’s easy and the results are delicious !

      Reply
      • Zimmy

        October 17, 2024 at 5:56 pm

        Thank you so much Atul!
        We’re thrilled to hear it turned out brilliantly for you. Thanks for tagging us on your IG video – you did a great job!
        Have a terrific night!
        Elaine & James

        Reply
    3. Marilyn

      October 17, 2024 at 6:47 pm

      5 stars
      Simple to prepare with elegant looking results. Next time I’m adding cream cheese to the nut mixture stuffing.
      ~Marilyn in MN

      Reply
      • Zimmy

        October 18, 2024 at 6:45 am

        Thank you so much, Marilyn!
        Adding cream cheese to the nut mixture sounds like a delicious idea—so rich and creamy!
        Let us know how it turns out next time. 😊
        Have a fantastic day!
        Elaine & James

        Reply
    4. Elena

      October 18, 2024 at 3:27 am

      5 stars
      Such a wonderful recipe!!!

      Reply
      • Zimmy

        October 18, 2024 at 6:41 am

        Hello Elena,
        We are so happy to hear you enjoyed this recipe! Thank you for tagging us on IG, you pastries looked amazing!!
        Have a fantastic day!
        Elaine & James

        Reply
    5. Natalie B

      November 18, 2024 at 2:32 pm

      5 stars
      I love this dessert! The poaching liquid made the house smell amazing and the dessert taste like it was from a restaurant. I did both ice cream and mascarpone and it was delish. I found that I maybe didn’t let them cool long enough before putting the decorative mint leaves on because they turned brown pretty quick from the heat. Overall it was really tasty and I’d make it again!

      Reply
      • Zimmy

        November 18, 2024 at 7:05 pm

        Hi Natalie,
        Thank you so much for your kind words and for sharing that beautiful picture on IG with us! We’re thrilled to hear the poaching liquid filled your house with those warm, inviting aromas. And going with both ice cream and mascarpone? Love it! Great tip about letting the pears cool before adding the mint—sometimes they can be a bit sneaky with their heat. So glad you enjoyed the recipe!šŸāœØ
        Elaine & James

        Reply
    6. ESTHER ALLARD

      December 04, 2024 at 4:21 am

      Can I skip the cinnamon?

      Reply
      • Zimmy

        December 04, 2024 at 7:01 am

        Hello Esther,
        Yes, you can skip the cinnamon. Omitting it will slightly alter the flavour profile, as the cinnamon contributes a warm, spiced note to the dish. You could substitute it with a different spice like cardamom or nutmeg, or simply rely on the other flavours (like ginger, apple cider, and maple syrup) to shine.
        Hope this helps. If you try it, please come back to let us know your results!
        Have a great day,
        Elaine & James

        Reply
    7. Brenda

      December 29, 2024 at 8:39 pm

      5 stars
      I just made this today for friends that were in town . Absolutely delicious ! Everyone loved them!

      Reply
      • Zimmy

        December 30, 2024 at 7:12 am

        Hi Brenda!
        We are so thrilled to hear that these Poached Pear Puff Pastries were a hit with you and your friends! We really appreciate you stopping by to let us know!
        Thank you and Happy New Year!šŸ„‚
        Elaine & James

        Reply

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