Pastry wrapped pears (get your chef on).

I love participating in the Get Your Chef On challenges. So far I've competed in the lemon, coconut, and apple challenges; it's always fun to be challenged to use an ingredient in a new or unusual way, but what I really enjoy is seeing what everyone else comes up with. When I saw that this rounds theme was pears I had no idea what I would make. Honestly, I don't know if I had ever cooked with pears before (I don't know why - they are delicious poached, in tarts, and even in jams). I turned to Pinterest for inspiration, and I was not disappointed!

 

This dish was inspired by the beautiful picture in the recipe for Pera in Crusta. The only problem, is that the recipe is in Italian. With the help of Google translate, I was able to get an idea of what it said. I adjusted the recipe (the original calls for brandy, and what's the point of cooking with alcohol if you can't have a few sips while you're doing it?!), gave it a try, and was delighted with the results. This is an impressive looking recipe that is actually very easy to put together (15 minutes of prep work, tops), and can even be put together ahead of time. The only changes I will make next time are 1) add a little cinnamon to the honey and butter mixture, 2) cut the pie crust into thinner strips so that it wraps around more times, and 3) not flare the edges before putting it into the oven (I think they will flare on their own while baking). 

Pastry Wrapped Pears
Makes 2

 Ingredients
2 pears
1 pre-made pie crust
2 tbs honey
2 tbs butter
1 tbs powdered sugar (optional)

 Instructions

1) Preheat the oven to 350 degrees f. Peel and core the pears (I'm sure there are fabulous tools out the for coring pears. I don't own one. I used a skewer, and the handle of a fork to get the job done).

 2) Melt the butter and honey together. Spoon about one third of the mixture into the core of the pear, then brush the outside of the pear with the mixture.

 3) Cut the pie crust into strips. Beginning at the top, wrap a strip around the pear. There should be about a half strip overlap each time around, and leave the top edge loose (see picture). Add another strip when needed. Repeat on the second pear.

4) Brush and drizzle the pastry dough with the remaining butter and honey mixture.      

5) Bake for 40 minutes, or until crust is golden brown. Allow to cool approximately 10 minutes. Sprinkle with powdered sugar before serving.

 

 


 



Update: This recipe was featured by Nichi at The Mandatory Mooch!
  I link up to these parties.