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

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.
Cook Time25 mins
Course: Dessert, Snack
Cuisine: French
Servings: 4 People
Author: Héloïse Brion

Ingredients

  • 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

Instructions

  • 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.

Notes

The pears can be served with a scoop of ice cream, granola, or chocolate chips.
You can also make this recipe using other fruits, such as apples, peaches, or apricots—the choice is yours.

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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