Honeyed Pears In Puff Pastry

• 4 small pears
• 4 cups water
• 2 cups sugar
• 1 cup honey
• 1 small lemon, halved
• 3 cinnamon sticks (3 inches)
• 6 to 8 whole cloves
• 1 vanilla bean
• 1 sheet frozen puff pastry, thawed
• 1 large egg, lightly beaten

1. Core pears from bottom, leaving stems intact. Peel pears; cut 1/4 in. from the bottom of each to level if necessary.
2. In a large saucepan, combine the water, sugar, honey, lemon halves, cinnamon and cloves. Split vanilla bean and scrape seeds; add bean and seeds to sugar mixture. Bring to a boil. Reduce heat; place pears on their sides in saucepan and poach, uncovered, until almost tender, basting occasionally with poaching liquid, 16-20 minutes.
3. Remove pears with a slotted spoon; cool slightly. Strain and reserve 1-1/2 cups poaching liquid; set aside.
4. Unfold puff pastry on a lightly floured surface. Cut into 1/2-in.-wide strips. Brush lightly with beaten egg. Starting at the bottom of a pear, wrap a pastry strip around pear, adding additional strips until pear is completely wrapped in pastry. Repeat with remaining pears and puff pastry.
5. Transfer to a parchment paper-lined 15x10x1-in. baking pan. Bake on a lower oven rack at 400u0b0 until golden brown, 25-30 minutes.
6. Meanwhile, bring reserved poaching liquid to a boil; cook until liquid is thick and syrupy, about 10 minutes. Place pears on dessert plates and drizzle with syrup. Serve warm.

pears, water, sugar, honey, lemon, cinnamon, cloves, vanilla bean, pastry, egg

Taken from www.tasteofhome.com/recipes/honeyed-pears-in-puff-pastry/ (may not work)