The Kitchen McCabe

Eat Beautifully.

  • Home
  • About
    • Contact
  • RECIPES
  • PRESETS
  • Work with Me
    • Press

Puff Pastry Poached Pears + Spiced Wine Caramel

November 5, 2017 by Kayley 3 Comments

Puff Pastry Poached Pears + Spiced Wine Caramel

Pears poached in spiced wine are an elegant fall dessert, but I’ll do you one better – Pears poached in a spiced wine syrup that are wrapped and baked in buttery, flakey puff pastry and drizzled in a caramel sauce made from the poaching syrup. BOOM.

I’ve always wanted to make a poached pear wrapped in puff pastry and these turned out just as wonderfully as I had hoped. I chose to braid the strips of puff pastry because I have over-achiever issues, but just wrapping them in simple strips of pastry will do just fine. If you want to go one step past over-achiever, cut out little leaves of puff pastry and attach them to the base of the pear stem before baking.

You do need to take care when cooking down the poaching syrup into a caramel – a few seconds too long and the caramel will burn, so shoot for just barely starting to caramelize. You can even add the butter and cream just before the syrup turns to caramel and you will have a sauce that is more of a creamy red/purple with a bit more fruity of a flavor.

Puff Pastry Poached Pears + Spiced Wine Caramel

Puff Pastry Poached Pears + Spiced Wine Caramel

Puff Pastry Poached Pears + Spiced Wine Caramel
 
Print
Serves: 4 servings
Ingredients
  • 2 cups Red Wine (I used a Cabernet)
  • 1 cup Raw Cane Sugar
  • 1 Star Anise
  • 6 Whole Cloves
  • ½ Vanilla Bean, cut in half lengthwise
  • 2 Cinnamon Sticks
  • 4 Pears, peeled
  • ½ cup Heavy Cream
  • 2 tablespoons Butter
  • 1 sheet frozen Puff Pastry, thawed (half package)
  • 1 Egg, beaten
Instructions
  1. Add the wine, sugar, star anise, vanilla bean, cloves, and cinnamon sticks to a deep saucepan. Bring to a simmer over medium/high heat, stirring to dissolve the sugar. Reduce the heat to medium and add the pears to the pan, stems pointing up.
  2. Let cook for 30 minutes, turning pears occasionally, if needed, to thoroughly submerge in liquid.
  3. Remove pears from syrup and let cool on a plate. Scoop the spices out of the syrup and discard.
  4. Bring the syrup to a boil and continue to cook for another 8-10 minutes, or until the syrup cooks down to a very thick syrup. Continue to cook, watching closely, until the syrup just begins to caramelize. As soon as it begins to caramelize, pour in the cream and add the butter.
  5. The syrup will sputter and seize. Continue to cook for another minutes or so and the caramel will bend with the cream and turn into a creamy sauce.
  6. Remove from heat and let cool. Store in an airtight container in the fridge if not using right away,
  7. Preheat the oven to 375 degrees.
  8. Place the sheet of puff pastry on a floured surface and roll to about 18" in length. Cut into strips ¼" wide. Braid strips of three, if desired. If you do not want to braid the pastry, only cut the strips into ½" to 1" wide strips. Starting at the top of the pear, wrap the pastry strips around the pear spiraling downward. you may need 2-3 strips to fully cover the pear. Repeat until all four pears are covered in pastry.
  9. Place the pears on a parchment lined baking sheet and brush the puff pastry with the beaten egg.
  10. Bake in the preheated oven for about 20 minutes or until the pastry is golden brown.
  11. Remove from the oven and let cool slightly.
  12. Serve pears drizzled with the wine caramel sauce and a scoop of vanilla ice cream, for good measure 😉
3.2.2925

Puff Pastry Poached Pears + Spiced Wine Caramel

Puff Pastry Poached Pears + Spiced Wine Caramel

Puff Pastry Poached Pears + Spiced Wine Caramel

Puff Pastry Poached Pears + Spiced Wine CaramelPuff Pastry Poached Pears + Spiced Wine Caramel

Puff Pastry Poached Pears + Spiced Wine Caramel

Puff Pastry Poached Pears + Spiced Wine Caramel

Puff Pastry Poached Pears + Spiced Wine Caramel

You Might Also Like:

  • Caramelized Banana Upside Down Cake
    Caramelized Banana Upside Down Cake
  • Giant Whole Wheat Toasted Pecan-stuffed Cinnamon Roll
    Giant Whole Wheat Toasted Pecan-stuffed Cinnamon Roll
  • Blueberry Pie Ice Cream Sandwiches | thekitchenmccabe.com
    Blueberry Pie Ice Cream Sandwiches

Filed Under: Desserts, Seasonal/Autumn

« Coconut Golden Milk (Turmeric Latte)
Gingerbread Pecan Pear Cake + Maple Caramel »

Comments

  1. Carmen says

    November 6, 2017 at 12:32 AM

    These pears must be delicious….and what could I say about your pictures? ????
    Love all your work!
    Carmen.

    Reply
  2. Jean says

    November 6, 2017 at 5:47 AM

    Your flavors, presentation, lighting, photography…all stunning. You’ve really captivated fall.

    Reply
  3. Coco in the Kitchen says

    November 6, 2017 at 1:04 PM

    Good God, I must make this!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

My name is Kayley! Welcome To The Kitchen McCabe, a blog based on wholesome recipes, beautiful food and photography. More >>

Popular Recipes

  • Caramelized Banana Upside Down Cake
  • Double Carrot Bundt Cake + Pistachio Chevre Glaze
  • Blueberry Oat Mug Muffin
  • Chicken, Mushroom, & Rosemary Pot Pies
  • Strawberries & Cream Layer Cake
  • Chocolate Espresso Bundt Cake

SEARCH THE KITCHEN MCCABE

Recent Pins

Recent Instagrams

Instagram has returned invalid data.

Follow on Instagram

Privacy Policy

Copyright © 2023 · Designed by Snixy Kitchen · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress