{"id":2612,"date":"2024-11-22T10:44:07","date_gmt":"2024-11-22T16:44:07","guid":{"rendered":"https:\/\/dmentd.com\/blog\/?p=2612"},"modified":"2024-11-22T10:44:07","modified_gmt":"2024-11-22T16:44:07","slug":"poached-pear-puff-pastry","status":"publish","type":"post","link":"https:\/\/dmentd.com\/blog\/poached-pear-puff-pastry","title":{"rendered":"Poached Pear Puff Pastry"},"content":{"rendered":"\n<p><strong><span style=\"text-decoration: underline;\">Poached Pears:<\/span><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4 MED pears<\/li>\n\n\n\n<li>5 C water<\/li>\n\n\n\n<li>1\u00bd C granulated sugar<\/li>\n\n\n\n<li>3 TBS honey<\/li>\n\n\n\n<li>3 cinnamon sticks<\/li>\n\n\n\n<li>\u00bd vanilla bean (split lengthwise)<\/li>\n<\/ul>\n\n\n\n<p><strong><span style=\"text-decoration: underline;\">Egg Wash:<\/span><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 LG egg<\/li>\n\n\n\n<li>\u00bd TBS heavy cream or whole milk<\/li>\n\n\n\n<li>Pinch kosher salt<\/li>\n<\/ul>\n\n\n\n<p><strong><span style=\"text-decoration: underline;\">Assembly:<\/span><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 sheet store bought frozen puff pastry (thawed in fridge overnight*)<\/li>\n<\/ul>\n\n\n\n<p><strong>Oven:<\/strong> 400\u00b0 F<\/p>\n\n\n\n<p><strong><span style=\"text-decoration: underline;\">Poached Pears:<\/span><\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Prepare cartouche, also known as parchment paper lid.*<\/li>\n\n\n\n<li>Slice off about \u00bc-inch from bottom of pear to create a stable flat surface. Core pears from the bottom. Peel pears, leaving stems intact. Set aside.<\/li>\n\n\n\n<li>In a medium heavy-bottomed sauce pot bring combine water, sugar, honey, cinnamon sticks, and vanilla bean. Bring to a boil and reduce to a simmer.<\/li>\n\n\n\n<li>Gently submerge pears on their side in pot. Cover with cartouche. Simmer for about 15 minutes, flip pears halfway through cooking, until pears are tender.\n<ul class=\"wp-block-list\">\n<li><strong>NOTE:<\/strong> Be careful not to overcook pears. Pears will continue to &#8220;cook&#8221; after simmering.*<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li>Remove pot from heat. Cool pears to room temperature in the poaching liquid. Transfer to airtight container and let pears soak in liquid overnight in fridge.<\/li>\n<\/ol>\n\n\n\n<p><strong><span style=\"text-decoration: underline;\">Egg Wash:<\/span><\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>In a small bowl, whisk together egg, heavy cream, and salt until smooth. Set aside.<\/li>\n<\/ol>\n\n\n\n<p><strong><span style=\"text-decoration: underline;\">Assembly:<\/span><\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Remove chilled pears from poaching liquid. Place pears on paper-towel lined plate. Set aside.\n<ul class=\"wp-block-list\">\n<li><strong>NOTE:<\/strong> poaching liquid can be discarded or saved for other applications.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li>Unroll or unfold thawed puff pastry sheet. Cut out four squares to cover bottom of pears. Slice remaining sheet into \u00bd-inch wide strips.<\/li>\n\n\n\n<li>Place pears on a parchment lined baking sheet. Brush pears all over with egg wash. Encase bottom of pear with square puff pastry.<\/li>\n\n\n\n<li>Beginning at the bottom, wrap puff pastry strip around pear, leaving stem exposed. Repeat with remaining pears. Space pears at least 3-inch apart from each other.<\/li>\n\n\n\n<li>Lightly brush puff pastry exterior with egg wash. Bake for 30 minutes until puff pastry is golden brown.<\/li>\n\n\n\n<li>Allow to cool for 5-8 minutes. Transfer to serving plate. Garnish with drizzle of honey or dust with powdered sugar before serving. Enjoy warm!<\/li>\n<\/ol>\n\n\n\n<p>Yields 4 servings.<\/p>\n\n\n\n<p><strong><span style=\"text-decoration: underline;\">NOTES:<\/span><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Suggested pear varieties: Barlett, Starkrimson, or Anjou. Make sure pears are slightly firm and have just turned ripe. Overripe pears will turn very soft and mushy.<\/li>\n\n\n\n<li>To test poached pears for doneness: pierce pear with a pairing knife or fork. The pear should be tender. However, it should NOT be soft and mushy.<\/li>\n\n\n\n<li>To make a cartouche: Cut a parchment circle to fit inside sauce pot. Cut a small round in center of parchment paper.<\/li>\n\n\n\n<li>Poaching liquid can be used as a simple syrup for teas, coffee or cocktails. See blog post for more details.<\/li>\n\n\n\n<li>Puff pastry is usually sold frozen in folded sheets or rolled up. For best results, thaw in the fridge overnight before use. If possible, use all-butter puff pastry instead of those made with vegetable oils.<\/li>\n<\/ul>\n\n\n\n<p>Calories: 615kcal | Carbohydrates: 95g | Protein: 7g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 49mg | Sodium: 180mg | Potassium: 283mg | Fiber: 8g | Sugar: 56g | Vitamin A: 148IU | Vitamin C: 8mg | Calcium: 61mg | Iron: 2mg<\/p>\n\n\n\n<p><a href=\"https:\/\/www.thelittleepicurean.com\/poached-pear-puff-pastry\/\" target=\"_blank\" rel=\"noreferrer noopener\">https:\/\/www.thelittleepicurean.com\/poached-pear-puff-pastry\/<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Poached Pears: Egg Wash: Assembly: Oven: 400\u00b0 F Poached Pears: Egg Wash: Assembly: Yields 4 servings. NOTES: Calories: 615kcal | Carbohydrates: 95g | Protein: 7g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 49mg | Sodium: 180mg | Potassium: 283mg | Fiber: [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4],"tags":[],"class_list":["post-2612","post","type-post","status-publish","format-standard","hentry","category-recipes"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/2612","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/comments?post=2612"}],"version-history":[{"count":1,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/2612\/revisions"}],"predecessor-version":[{"id":2613,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/2612\/revisions\/2613"}],"wp:attachment":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/media?parent=2612"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/categories?post=2612"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/tags?post=2612"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}