Almond-Vanilla Poached Pear Puff Pastry
Tender poached pears, a creamy almond filling, and buttery puff pastry come together in this elegant yet approachable dessert. Lightly glazed with a spiced citrus syrup, these pastries feel special enough for entertaining but simple enough to make at home.
Ingredients (Makes 6 pastries)
Poached Pears
3 firm Bosc pears 4 cups water 1 cup sugar ½ tsp almond extract ½ tsp vanilla extract 2 cinnamon sticks 1 orange, sliced
Almond Cream Filling
½ cup sliced almonds 8 oz cream cheese, softened ¼ cup brown sugar ¼ cup heavy whipping cream
Pastry
1 sheet puff pastry, thawed 1 egg 2 tsp water Optional: fresh mint and vanilla ice cream for serving
Instructions
1. Poach the Pears
In a large saucepan, combine the water and sugar over medium heat, stirring until the sugar dissolves. Add the almond extract, vanilla extract, cinnamon sticks, and orange slices. Bring to a gentle simmer.
Peel the pears and slice them in half lengthwise. Scoop out the cores using a small spoon or melon baller. Carefully place the pear halves cut-side down into the simmering liquid. Cover and simmer on low for about 10 minutes, or until the pears are tender when pierced with a knife.
Remove the pears from the liquid and set aside to cool. Continue simmering the poaching liquid until reduced by about half and slightly thickened. Set aside for glazing.
2. Make the Almond Cream Filling
In a medium bowl, combine the sliced almonds, cream cheese, brown sugar, and heavy whipping cream. Mix until smooth, creamy, and spreadable.
3. Assemble the Pastries
Lightly flour a work surface and roll out the puff pastry. Cut into 6 rectangles, slightly larger than the pear halves.
Spoon the almond cream filling into the hollow of each pear and spread a thin layer across the cut side. Place each pear, cut side down, in the center of a pastry rectangle. Lightly score a border around the pear, being careful not to cut all the way through.
4. Bake
Whisk together the egg and water to make the egg wash. Brush the pastry with egg wash, then lightly brush the pears and pastry with the reduced poaching syrup.
Place the assembled pastries in the freezer for 20 minutes to help the puff pastry rise.
Preheat the oven to 400°F (200°C). Bake the pastries on the upper rack for about 25 minutes, or until puffed and golden. Brush with more syrup and return to the oven for an additional 2–3 minutes.
Remove from the oven and give one final light brush of syrup.
Serve
Allow the pastries to cool slightly before serving. Garnish with fresh mint or sage if desired and serve warm on their own or with a scoop of vanilla ice cream.
Enjoy!
XOXO, terri
XOXO, terri 