Pastry Puff Poached Pears & Homemade Honey Syrup. You're just simmering pears in liquid. Pears are poached in a cinnamon and lemon infused moscato wine, wrapped in buttery puff pastry, and baked until golden, juicy, and delicious. This is an impressive dessert to make for a party or a special night in!

Puff pastry dresses up poached pears for a dessert that's easy and elegant. You can poach the pears up to a day in advance, drape them Place pears upright on a parchment-lined baking sheet. Brush pastry with melted butter; sprinkle with turbinado sugar. You can cook Pastry Puff Poached Pears & Homemade Honey Syrup using 9 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Pastry Puff Poached Pears & Homemade Honey Syrup

You need 4 of small pears.
You need 4 cups of water.
It's 2 cups of sugar.
Prepare 1 cup of honey.
It's 1 of small lemon halved.
It's 3 of cinnamon sticks.
It's 1 of vanilla bean.
You need 1 of large egg slightly beaten.
Prepare 1 pack of pillsbury sweet hawaiian cresent rolls.

Unfold puff pastry on a lightly floured surface. Place pears on dessert plates and drizzle with syrup. Using purchased puff pastry makes assembling these pretty autumn tarts a breeze. For the best results, choose an all-butter frozen puff pastry, which is available at most gourmet grocers.

Pastry Puff Poached Pears & Homemade Honey Syrup instructions

Core pears from bottom, leaving stems intact. Peel pears; cut 1/4 in. from the bottom of each to level if necessary. (I was unsuccessful in leaving the stems intact, however, they still came out just fine. I also sliced some instead as an alternative for my smaller children).
In a large saucepan, combine the water, sugar, honey, lemon halves, and cinnamon. Split vanilla bean and scrape seeds; add bean and seeds to sugar mixture. Bring to a boil. (I used a teaspoon or two of vanilla instead as i didnt have a vanilla bean available.).
Reduce heat; place pears on their sides in saucepan and poach, uncovered, until almost tender, basting occasionally with poaching liquid, 16-20 minutes. Remove pears with a slotted spoon; cool slightly. Strain and reserve 1-1/2 cups poaching liquid; set aside..
Unfold puff pastry on a lightly floured surface. Cut into 1/2-in.-wide strips. (I used the cresent rolls how they were and didnt cut them) Brush lightly with beaten egg. Starting at the bottom of a pear, wrap a pastry strip around pear, adding additional strips until pear is completely wrapped in pastry. Repeat with remaining pears and puff pastry.
Transfer to a parchment paper-lined 15x10x1-in. baking pan. (I also added cinnamon and sugar to the tops before baking.) Bake on a lower oven rack at 400° until golden brown, 25-30 minutes..
Meanwhile, bring reserved poaching liquid to a boil; cook until liquid is thick and syrupy, about 10 minutes. Place pears on dessert plates and drizzle with syrup. Serve warm..
This was big hit for breakfast and even brunch the next day! It also came out beautiful even though it was not identical! Teeheehee!.
The rings did not wrap well. Maybe i shouldve cut those into strips! However, they turned out nicely as planned for the little ones! We also had a whole jar of homemade "Honey Pear Syrup" to store and use for later! Yum!.

Puff Pastry-Wrapped Pears with Chocolate Espresso SauceSugarHero. The free-form puff pastry crust makes this rustic fruit "pie" very easy to make. Lift the edge of the pastry in sections and fold it up over the pears, loosely folding each section over the. Cut all remaining dough lengthwise into strips. Stuff each cooled pear with chopped chocolate, and place a circle of puff.