This recipe was inspired by a bottle of pear liqueur from Clear Creek Distillery in Oregon, received as a gift from my friend Shelley. It’s a fancy dessert, but because it has to be made in two parts, it means going back into the kitchen after supper to complete it. So, if you plan to serve it at a dinner party, make sure you have someone who can carry the conversation and serve the port while you’re in the kitchen.
4 Anjou pears, peeled and cored but left on the stem
2 cups of pear liqueur or other brandy
2 cups of water, plus whatever extra you need to cover the pears in the saucepan
1 cinnamon stick
1 tbs vanilla
1 sheet of Pepperidge Farm pastry dough, thawed
How I Made Them:
In a heavy bottom saucepan, bring the liqueur and 2 cups of water to a simmer. Add the cinnamon stick and vanilla. Add the pears and enough water to cover the pears. Cover and let simmer for 30 minutes. Remove the pears from the liquid and let cool standing upright on a plate.
Preheat the oven to 375 degrees and prepare a cookie sheet with parchment paper.
Gently roll out the pastry dough. With a pizza cutter, cut the dough into strips (not too thick, not too thin). Wrap the pears in the pastry, winding the strips from the bottom to the top. Trim off any excess dough. If the strips don’t stick, use a little water to moisten the edges so they will stay together.
Bake the pears for 25-30 minutes or until the pastry is golden brown. Serve immediately, with whipped cream or ice cream.
How They Turned Out:
The poached pears were lovely. The pastry would have been prettier had I used an egg wash, but it was still good plain.