A VERY elegant offering........................................
(serves 4)
3 cups plus 2 t. water, divided
1/2 cup sugar
Juice of 1 lemon
2 3" pieces orange zest
1 vanilla bean pod, halved lengthwise and seeds scraped
1 cinnamon stick
1 1" piece ginger peel and smashed
4 Anjou* pears, peeled
1 9" square sheet frozen puff pastry, thawed
2 t. Kerrygold* butter, melted
2 T. Sugar in the Raw* (turbinado)
Caramel sauce
Vanilla bean* ice cream
Combine 3 cups water and granulated sugar in a large saucepan. Bring to a boil, stirring to dissolve sugar. Reduce heat to a simmer. Add lemon juice, orange zest, vanilla seeds and pod, cinnamon stick, and ginger. If needed trim bottoms of pears so they stand upright. Core pears from bottom with an apple corer or melon baller. Add pears on their sides to pan; cook 8-10 min. turning occasionally, or until tender enough to pieces with a sharp knife. Remove pears from pan. Preheat oven to 375. Using a pizza cutter or fluted pastry wheel, cut puff pastry into 16 strips. Working with 1 pear at a time and starting from bottom, spiral 4 strips around fruit, dampening ends with water and pinching pastry at to secure. Stand pears upright on a parchment-lined baking sheet. Brush pastry with melted butter; sprinkle with turbinado sugar. Bake 25-30 min. or until pastry is puffed and golden. Place each pear in a shallow bowl; serve with caramel sauce and ice cream.
"Success is falling nine times and getting up ten." ~ Jon Bon Jovi
Love,
MM
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