Popular Topics

Wrapped Pears with Vanilla Bean Sauce

Wrapped Pears with Vanilla Bean Sauce

4.67 3

Impressive and delicious, this is the perfect recipe to make your guests feel special.  The puff pastry, pears and vanilla cream sauce complement each other to give layers of flavor to this mouthwatering dessert.

serves 4 people

Ingredients

cost per recipe: $11.08

The price is determined by the national average.

  • 3

    cups water

  • 3/4

    cup sugar

  • 1/2

    vanilla bean, split

  • 4

    Bartlett or Bosc pear, cored and peeled

  • 1/2

    cup heavy cream

  • 1/2

    of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

  • 1

    cup fresh raspberries

view nutrition info

How to Make It

Heat the water, sugar and vanilla bean in a 2-quart saucepan over low heat until the sugar is dissolved, stirring occasionally. Add the pears to the saucepan and cook for 10 minutes or until the pears are tender, turning occasionally.  Remove the pears from the saucepan.  Cover and refrigerate for 1 hour or until the pears are cold.  Leave the sugar mixture in the saucepan. Stir the cream into the saucepan.  Cook over low heat for 20 minutes or until the mixture is reduced to about 3/4 cup, stirring often.  Remove the vanilla bean and scrape the seeds into the saucepan.  Remove the saucepan from the heat. Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface.  Cut the pastry sheet crosswise into 8 (3/4-inch wide) strips. Brush the strips with water and sprinkle with additional sugar. Press the ends of 2 pastry strips together. Starting at the top, wind 1 pastry strip around 1 pear, slightly overlapping the edges of the pastry and tucking the end under the pear.  Repeat with the remaining pears and pastry strips.  Place the wrapped pears onto a baking sheet.  Loosely cover the wrapped pears with aluminum foil.
Bake for 25 minutes or until the pastries are golden brown.  Spoon the vanilla sauce onto 4 plates.  Top each with 1 pear and garnish with the raspberries.
Step 1

Heat the water, sugar and vanilla bean in a 2-quart saucepan over low heat until the sugar is dissolved, stirring occasionally.

Step 2

Add the pears to the saucepan and cook for 10 minutes or until the pears are tender, turning occasionally.  Remove the pears from the saucepan.  Cover and refrigerate for 1 hour or until the pears are cold.  Leave the sugar mixture in the saucepan.

Step 3

Stir the cream into the saucepan.  Cook over low heat for 20 minutes or until the mixture is reduced to about 3/4 cup, stirring often.  Remove the vanilla bean and scrape the seeds into the saucepan.  Remove the saucepan from the heat.

Step 4

Heat the oven to 400°F.

Step 5

Unfold the pastry sheet on a lightly floured surface.  Cut the pastry sheet crosswise into 8 (3/4-inch wide) strips. Brush the strips with water and sprinkle with additional sugar.

Step 6

Press the ends of 2 pastry strips together. Starting at the top, wind 1 pastry strip around 1 pear, slightly overlapping the edges of the pastry and tucking the end under the pear.  Repeat with the remaining pears and pastry strips.  Place the wrapped pears onto a baking sheet.  Loosely cover the wrapped pears with aluminum foil.

Step 7

Bake for 25 minutes or until the pastries are golden brown.  Spoon the vanilla sauce onto 4 plates.  Top each with 1 pear and garnish with the raspberries.

Recipe Tips

  • Tip: Use a melon baller to core the pears from the bottom and remove the seeds.  Peel the pears, leaving the stem intact.  You can also cut a thin slice from the bottom of each pear to help it stand upright.

Assign to a collection

New Collection

remove from favorites

Are you sure you want to remove this recipe from your favorites?

remove

New Collection

back
Made With
of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

Buy Now

Ratings & Reviews

(3)
  • Dstyxmoore

    August 27, 2013

    Excellent recipe for a Gourmet dessert.

    I have made this dessert, at least four times, usually around Thanksgiving. One critic stated that it depend on the times that the pear's were poached, on how tender they were, but you also have to consider the altitude at which you are cooking them. And as them being anonymous, you do not know. I live in Michigan and each time I have prepared this dessert, following your recipe, it has came out perfect every time. Thank very kindly for this recipe.

    Was this helpful?

    (0) (0)
  • carrie_abitz

    April 24, 2010

    Wrapped Pears with Vanilla Bean Sauce

    The only reason this wasn't rated a 5, is because the timing in the recipe was off. Depending on the ripeness of the pear, it could take 45 minutes to simmer in the sugar, vanilla and water. Also, after adding the cream and making the final sauce, it took about 2 hours for it to simmer to a thicker consistancy. I still ended up with about a full cup of sauce. I also drizzled a little chocolate on the plate for additional depth. It received rave reviews. Will definitely do this one again!!!

    Was this helpful?

    (0) (0)
  • Steven Z.

    March 20, 2010

    Wrapped Pears with Vanilla Bean Sauce

    This was great... I had a dinner party and everyone thought I had taken a cooking class!

    Was this helpful?

    (0) (0)

Your Rating:

Guidelines

Guidelines

  • keep your review focused on the recipe
  • avoid writing about customer service; contact us instead if you have issues requiring immediate attention
  • refrain from mentioning competitors or the specific price you paid for the product
  • do not include any personally identifiable information, such as full names


By submitting, I agree to the terms and conditions.

Thank you for your review!

Please note that your review might take up to 72 hours to appear following submission.

We will let you know when it’s posted by sending you an email.

show less reviews read more reviews →

Recently Viewed