Something very simple to make can look so elegant on the dining table that your guest think you'd spend endless time slaving yourself in the kitchen. Well, let them think that way, it'll make them feel special. Or, you can assure them that this is super easy to make, and that they can easily make them at home as well you do, and perhaps you should add that you bet they can make it better then you. Especially if you know that your friend is already know how to cook.
For the poached pear:
2 cups dessert wine*
4 Bosch pears, peeled but, leave whole with the steam intact
1 vanilla bean, split in half - scrape the beans
2 cups water
- Put the wine, water, and the vanilla , stir, add the pears. Poach on low heat for 45 minutes to an hour, until the pears are tender but not too soft. Turn them from time to time. Transfer to a plate, and leave to cool completely.
* you can use any white wine for this recipe, but add about ¼ cup of sugar to the poaching liquid.
1 recipe for sweet pastry, or 1 sheet of homemade or store bought puff pastry
egg wash (1 egg yolk + 2 tsp milk = mix together)
apricot syrup for glazing, optional
- Preheat oven to 375⁰F.
- Roll out the pastry into a little bit less then ¼ inch thick, thiner then that if using puff pastry. Divide the pastry into 4, and wrap each pear with pastry. Use any leftover pastry for decoration leaves decoration. Transfer them onto baking sheets, then brush each pastry with egg wash. Bake for 35 to 45 minutes until the pastry is golden brown. Glaze with apricot syrup before serving if desire. Delicious serve warm or cold.
Note: If you are planning to make this for a large gathering, this recipe can be easily double, or triple. Make it a day a head by poaching the pears first, when the pears are completely cooled, assemble each of them with pastry, keep in the refrigerator up to 2 days in advance. When you are ready to bake, take them out from the refrigerator, and brush each pastry with egg wash just before putting them into the oven.
I apologize if I seem a bit slow to return your visit, I am currently still on vacation in Italy and Israel for couple of weeks. As soon as I have a change to open my laptop, I'll try to visit each one of you. Cheers, elra.