Héloïse Brion’s pears in puff pastry recipe is perfect for an autumnal treat. Covered in sweet caramelized brown sugar and spiced up with a hint of cinnamon, it’s almost like a warm edible hug.
Pears in Puff Pastry
- 2 ripe but firm pears
- 1 tsp lemon juice
- 2 tsp brown sugar
- Ground cinnamon optional
- 3 tbsp jam such as apricot, fig, or Mirabelle plum
- 1 sheet puff pastry preferably all-butter
- Granulated sugar optional
- Preheat the oven to 375°F (190°C/Gas Mark 5).
- Wash the pears and cut them in half lengthwise. Brush the cut sides with a little lemon juice, then sprinkle with the brown sugar and a little ground cinnamon, if you wish.
- Line a baking sheet with parchment paper and place the pears, cut side down, on it. Spoon a little jam onto the rounded side of each pear.
- Roll out the puff pastry to a thickness of about ¼ in. (5 mm) and lay it over the pear halves. Using a sharp knife, cut the pastry around each half, so it is completely covered with a pastry shell. You can use the dough trimmings to cut out fun shapes, such as small branches and leaves, to decorate the shells. Brush the shapes with a little water and press them gently onto the pastry shells to attach them.
- Cut 2 small slits in each pastry shell to let steam escape. Sprinkle them with cinnamon and granulated sugar, if you wish. Bake for 20–25 minutes, until the pastry is golden brown.
- Let cool for 1–2 minutes, then carefully turn each pear half over. Serve warm or at room temperature.
Extracted from My Art of Entertaining: Recipes and Tips from Miss Maggie’s Kitchen by Héloïse Brion(Flammarion, 2022).
Photography © Christophe Roué 2022.
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