Poached Pastry Pears

Poached in an amazing concoction of vanilla, sugar, honey and cinnamon then baked in puff pastry - these are a beautiful treat! Worth the few steps that there are. Put your music on and just have fun with it - they're impressive and just absolutely scrumptious if you adore pears like I do.

Ingredients:

• 4 Pears (make sure they're cute - haha)

• 2 cups of sugar

• 1 vanilla bean split (a teaspoon of paste or extract will work too!)

• 1 lemon

• 4 cups of water

• 1 cup of honey

• 1 tablespoon cinnamon

• 1 sheet puff pastry

• 1 egg

• Sugar in the raw

• Teaspoon cornstarch

Notes: I halved this recipe to just make 2 - and it worked great - I just halved the water, sugar, cinnamon and honey. I left the lemon and vanilla the same.

Directions:

Preheat oven to 400 degrees - have the rack placed in bottom/middle.

Let your puff pastry defrost if it is not already. Keep chilled in the fridge until you need it.

1. Peel the pears leaving the stem on. Core the pears from the bottom removing the center - then cut a little piece off the bottom so it can sit flat.

2. Combine the water, sugar, vanilla, lemon (cut in half), honey and cinnamon into a saucepan and bring to a boil - stir until all incorporated.

3. Once boiling, add the pears into the liquid and bring down to a medium-low light boil/simmer. Let the pears poach for about 15 minutes without the lid on and stir around every once in a while and flip to make sure all sides soak up that liquid - be delicate when doing so -- they should be tender after.

4. Remove the pears to a plate to cool for a minute while you prep the puff pastry strips.

5. Beat the egg with a splash of water for the egg wash.

6. Put the pastry on a lightly floured surface and cut into thin strips - about 1/2 inch. I like to use a pizza cutter for this.

7. Egg wash all the strips. Then take one strip at a time (egg-wash side facing out) starting at the bottom of the pear and wrap around upward. Continue wrapping - keeping the pastry tight together and pressing a little at the ends to be sure it sticks until you get to the top. I think it looks nice to have a small opening at the top. Then sprinkle with the coarse sugar. Bake for 17-25 minutes depending on your oven. After you put these in the oven - move onto the next step (8).

8. Strain your poaching liquid and put only 1.5 cups back into the saucepan with the cornstarch and bring to a boil - let this boil for at least 10 minutes. When it begins to cool it will really thicken - there should be plenty of time before the pears are ready for this to come together.

9. Take out the pears when nicely golden brown (get excited). Let them rest for about 5 minutes. Then take the syrup and drizzle over the top. OMG YUM. Serve with a little side of vanilla bean ice cream.

ENJOY!

xoxo Chef Em