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Puff Pastry Pears
Posted By zoe On November 13, 2012 @ 4:20 pm In fruit dessert,recipe | 11 Comments
Everything tastes better wrapped in puff pastry. Just like bacon, it makes everything near it better, no matter if the filling is sweet or savory. It’s the thousands of little layers of dough and butter that bake up together into a gorgeously flaky package. Last week I poached a bunch of pears in chai tea, then drizzled them in chocolate. They were delightful and will make a terrific Thanksgiving dessert. But, then I got to thinking about how those luscious pears would taste if they were encased in puff pastry and served warm with the ganache. Well, they rock. I suggest you serve the poached pears for Thanksgiving and then wrap the leftovers in the pastry to bake up warm for breakfast the next morning.
Puff pastry is one of those things that I think is just fine to buy if you are trying to save time. However, if you have a long weekend with nothing else to do, go for it and make your own. You will join the ranks of the proud, brave souls who can boast that they’ve survived homemade puff pastry. Just kidding, it really isn’t difficult, just time consuming, but well worth the effort. Having said that, you can find it in the freezer section of your grocery store.
6 Poached Pears and Chocolate Ganache (click here for recipe )
Six 5-inch squares Puff Pastry (store bought or homemade – click here for recipe )
Egg wash (one egg mixed with 1 teaspoon water)
sugar for dusting the tops
If you are using frozen puff pastry, defrost it. Place 1 tablespoon ganache in the center of the puff pastry square.
Place a poached pear over the ganache.
Pinch the four corners up and over the pear. Be sure to really seal them or they may pop open while baking, which is hardly tragic.
Fold the points over to the sides so they are all facing the same direction.
Line a cookie sheet with parchment. Refrigerate the covered pears while you preheat the oven to 400°F.
Brush with the egg wash and generously sprinkle with sugar.
Bake for 20 to 25 minutes, or until golden brown. Don’t forget that color is flavor, so let them get dark brown on the tips.
Serve with more ganache.
Enjoy warm from the oven or room temperature.
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 click here for recipe: http://zoebakes.com/2012/11/08/chai-poached-pears-and-sorbet/
 homemade – click here for recipe: http://zoebakes.com/2009/03/18/chicken-pot-pie-with-home-made-puff-pastry-and-a-le-creuset-giveaway/
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