Ingredients

The following ingredients have 4 Servings
  • 2 ripe pears (ideally with a bit of stem left)
  • 1 puff pastry sheet (we use a refrigerated one)
  • 1,5 tbs pure maple syrup

Instruction

  • Preheat the oven to 400 degrees.
  • Unroll or fold your chilled but not frozen puff pastry on parchment paper and let rest for a few minutes while you prepare the pears.
  • Wash, peel, cut in half and carefully remove the center core from the ripe pears. I use a spoon to scoop out the center and a knife or kitchen scissors to snip the long part of the stem that’s still inside the pear.  Try to leave the exterior portion of the stem intact if possible.
  • Plan out the spacing on the puff pastry sheet to make sure you can fit the pears, all with a little extra room around them for the pastry to puff up around the pears. Depending on the size of pears and pastry sheet you may want to do one set of pears together and then two individual ones.
  • Once the pears are in place on the puff pastry, use a sharp knife to carefully cut around the fruit, leaving at least ½ inch of dough around each pear. The leaves on top are completely optional. If you would like to make those as well, simply free hand cut the dough for as many leaves as you would like near the stems.
  • Use a pointed spoon or small butter knife to gently press down (but not all the way through) the leaves to create the veins and detail in the leaves.
  • Cover the pears and pastry with a bit of pure maple syrup, brushing the excess away from the edges so the sugars wont burn.
  • Bake for 17 to 19 minutes-please keep in mind this estimate may vary depending on the size of the pears and puff pastry, the ripeness of the pears and how your oven cooks. The pastry will be done when it has nicely puffed up around the pears and is golden brown.*