Pears are coated with a vanilla, butter and sugar glaze and then roasted to build layers of flavour. The roasted pears are then stuffed with apricot jam and pecans, and baked on top of Tenderflake pastry.
|2||Bartlett or Anjou pears|
|1/4 cup||butter, melted|
|1/2 tsp||nutmeg, grated|
|2 tbsp||brown sugar|
|1 tsp||lemon zest|
|4 tsp||apricot jam|
|2 tbsp||toasted pecans, coarsely chopped, reserve 4 long thin pieces for the stem|
|198 g||Tenderflake Puff Pastry (1/2 package), thawed|
|ice cream, whipped cream or heavy cream, optional|
Preheat oven to 375°F.
Line a baking sheet with a piece of parchment paper, and set aside.
Peel the pears and slice them in half. Remove the core with a melon baller, making sure to leave enough space to add the filling later. If your pears have a tough stem in the center, remove that as well.
Brush some of the melted butter onto the parchment paper (on your baking sheet). This will help prevent the pastries from sticking.
Scrape vanilla seeds from bean and place in a small bowl. Mix in the remaining butter with nutmeg, sugar and lemon zest.
Brush both sides of the pear halves with the butter mixture, then place on the buttered parchment paper.
Roast for 30 minutes, on the center rack, basting every 10 minutes.
Remove the baking sheet from oven, and allow the pears to cool. You need them to be cool enough to handle.
Meanwhile, combine the apricot jam and chopped pecans in a bowl, set aside.
Place a large piece of parchment on your counter, and dust with a little bit of flour.
Roll the puff pastry into a 10 inch square on the parchment paper. Cut the pastry into 4 equal-sized smaller squares.
Fill the space in the pears with aprox. 1/2 tsp of the jam mixture. Do not overstuff the pears or they will leak.
Carefully place each stuffed pear, cut side down, on each piece of pastry.
Cut pastry into a pear shape by running a sharp knife around the side of each pear. Follow the shape of the fruit and leave a 1/2 inch border of pastry around the fruit.
Use the dough trimmings to make a leaf for each pear. Attach the leaf to the rest of the pastry by using a dab of water as glue. Add a piece of pecan for the stem.
Brush the pears and pastry with the remaining butter mixture.
Bake for 20-25 minutes at 375°F, or until the pastry is golden brown.
Serve with ice cream, heavy cream or whipped cream. Powdered sugar is also a good option. Best served warm or at room temperature.
To reheat these pastries heat them in a microwave for about 20 seconds.
This recipe originally appeared on InSearchOfYummyness.com
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