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advice on poached pear/puff pastry dessert?


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advice on poached pear/puff pastry dessert?

mtyf | | Nov 14, 2004 02:07 PM

I would like to make something to this effect for thanksgiving dinner, but I am not sure about the details.

Was thinking of either poaching or baking pears with cinnamon, vanilla, maybe maple or ginger flavors, and then encasing in puff pastry, to make sort of a "dumpling" type thing. I seem to remember apple dumplings done this way - the only good thing in my college's dining hall!

So, many questions about this:
1)I've never poached or baked pears. Any tips? What are the best types of pears to use? whole or halved? bake or poach?
2) puff pastry - will this work? any problems with enveloping the already cooked pears with some syrup type reduction in puff pastry? Should I just do a center-the-fruit, gather-the-edges-and-pinch procedure? will the pastry get too soggy? or should I try to do some other type of pastry, something more substantial? I like the idea of it being not so thick and heavy.

If anyone has a recipe, that would be great. If not, any thoughts or musings would be much appreciated! Either way, I will definitely do a test run before the big day. THANKS!

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