I feel as though pears are very underutilized in the baking world….but they are so delicious! I must admit this was the first time I ever really baked with pears, and the results were delicious.
This recipe is definitely not a quick one, it did take some time, but thats why I loved it. I think this recipe is great if you are wanting to expand your baking skills or even put them to the test. The results are 100% worth it and this such an impressive dessert.
Ingredients:
For the dough:
-Store bought or homemade puff pastry sheets
For the poached pears:
-750ml(or 26oz) of apple juice
-zest of 1 lemon
-2Tbs. of lemon juice
-1 cup sugar
-2 cinnamon sticks(or 1tsp ground cinnamon)
-1 vanilla bean pod, split and seeds scraped(or 2tsp vanilla extract)
-4 small pears, such as Bartlett, stems left on, peeled, halved lengthwise and cored
For the frangipane:
-4Tbs. unsalted butter at room temp.
-1/4 cup sugar
-2 large eggs at room temp.
-1/2 cup blanched almond flour
-1tsp. almond extract
-1tsp. vanilla extract
-2Tbs. all purpose flour
How to poach the pears:
In a large saucepan, bring apple juice, lemon zest, lemon juice, sugar, cinnamon, vanilla and 2 cups of water to a boil. Reduce to a simmer, add pears, and cover with a parchment paper round(cut a sheet of parchment paper to fit the size of the saucepan you are using) Cook, occasionally turning pears, until pears are tender when pierced with a paring knife, about 20min. With a slotted spoon, transfer pears to a heatproof bowl. Return poaching liquid to a boil and continue cooking until syrup and reduced by half, about 15-20min. Pour syrup over pears and refrigerate, covered, at least 4 hours or preferably overnight.
Make Frangipane:
In a bowl of a mixer fitted with paddle attachment, beat together butter and sugar until light and fluffy, about 3min. Add 1 egg, almond flour, vanilla, almond extract and flour. Beat until smooth.
Assembly:
Preheat oven to 375′. Using a slotted spoon, remove pears from poaching liquid and pat dry with paper towels. On a lightly floured surface, roll out puff pastry sheet to a rectangular shape about 1/4in thick. Using a round cutter(or cup) the size of the pears, cut out 8 rounds and place on parchment lined baking sheets. Fill each pear half with about 1/2Tbs. frangipane and place cut side down on dough rounds. Place in fridge for about 10-15min to slightly firm up.
In a small bowl, lightly beat remaining egg. Pull pastries out of the fridge, and brush egg on dough, avoiding the pear. Bake, rotating half way through, until pastries are evenly browned, 20-25min. Transfer to a wire rack and let cool to room temp. Serve and enjoy.
Jaimes Bakes 