Ingredients
Scale
- 2 small or medium underripe USA pears (I used Comice)
- 2 cups apple cider
- 1 cup water
- 3 whole cinnamon sticks
- 1/2 cup light brown sugar
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 sheet prepared puff pastry
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 400ºF.
- In a medium saucepan over medium heat, combine the apple cider, water, and cinnamon sticks. Bring to a boil.
- As the cider mixture comes to a boil, peel your pears and cut off the bottom of the pear to form a flat surface. Place pears standing upright in the boiling cider mixture. Turn heat to low, cover, and let simmer for 15-30 minutes or until the pears are tender. This will depend on the size and ripeness of your pears.
- When the pears are soft, remove them from the pot and allow them to cool slightly. Discard cinnamon sticks from saucepan. Remove all except 1 cup of liquid from the saucepan. Add brown sugar, heavy cream, and butter to the poaching liquid and let simmer uncovered for about 7-10 minutes on low heat while you bake the pears. It should turn into a slightly thickened, light caramel-colored sauce. Remove from heat and let cool.
- Stir together cinnamon and sugar. Set aside.
- Cut puff pastry in 1/4″ strips. Place pears on a parchment lined baking sheet. Wrap cooled pears with puff pastry starting at the bottom and working your way around the pear and upwards. When you come to the end of a pastry strip, brush it lightly with water and press to adhere to the next pastry strip. Continue wrapping until you reach the top of the pear. Tuck the end of the last pastry piece behind the previous dough spiral. Repeat to cover the other pear. Brush lightly with water or milk and sprinkle with cinnamon sugar mixture. Bake for 20-25 minutes, or until puff pastry is golden brown.
- Serve immediately with apple cider caramel and ice cream.