Jelly-Filled Pears in Puff Pastry with Caramel Sauce
- 113 cups sugar
- 7 tablespoons water
- 1 cup heavy whipping cream
- 1 tablespoon calvados (apple brandy)
- 4 small bartlett pears peeled
- 4 teaspoons currant jelly
- 17 1/4 ounces puff pastry thawed
- 1 each egg yolks beaten to blend
- 1 x vanilla ice cream optional
- FOR SAUCE:
- Stir sugar and water in heavy medium saucepan over medium heat until sugar dissolves.
- Increase heat; boil without stirring until syrup turns deep-amber color, occasionally swirling pan and brushing down sides of pan with wet pastry brush to dissolve any sugar crystals.
- Remove from heat.
- Carefully stir in cream (mixture will bubble vigorously).
- Cool.
- Stir in Calvados.
- (Can be made 1 day ahead.
- Cover and chill).
- FOR PEARS:
- Cut off top 1 1/2 inches from stem end of pears and reserve.
- Core each pear through the top, leaving bottom intact.
- Spoon 1 teaspoon jelly into hole in each pear.
- Replace stem end.
- On work surface, roll out each pastry sheet to 18x15 inch rectangle.
- Cut out four 8 inch rounds and four 2 inch rounds.
- Reserve scraps.
- Place pear in center of each 8 inch pastry round.
- Gather pastry around each pear and pinch pastry to hold in place (stem end will be exposed).
- Brush pastry with egg glaze.
- Make hole in center of each two inch pastry round.
- Fit 1 round over stem of each pear to form top.
- Press firmly against pastry bottom to seal.
- Brush pastry top with egg glaze.
- Cut out 4 small leaves from pastry scraps.
- Brush with egg glaze and place 1 leaf just below stem of each pear.
- Refrigerate at least one hour and up to 2 hours.
- Preheat oven to 400F (200C).
- Butter baking sheet.
- Place pears on prepared sheet and bake until pastry is golden brown, about 25 minutes.
- Rewarm caramel sauce over medium heat, stirring frequently.
- Spoon sauce onto 4 plates.
- Place hot pear in center of each plate.
- Serve with scoops of vanilla ice cream, if desired.
sugar, water, heavy whipping cream, calvados, bartlett, currant jelly, pastry thawed, egg yolks, vanilla ice cream optional
Taken from recipeland.com/recipe/v/jelly-filled-pears-puff-pastry--47377 (may not work)