This post is part of a blogger challenge sponsored by USA Pears and this recipe is the delicious result! All opinions are my own.
Even though I’m all about Christmas, I’m still planning an epic New Year’s Eve meal. My sister and brother-in-law will be in town and at our house this year (and leaving bright and early on New Year’s Day to head back to Oregon) so we will be celebrating with a night in with a few friends. We usually make a delicious surf and turf meal, but I love to end a fantastic meal with an over the top dessert. The problem is that I usually don’t have New Year’s Eve off from work so I need to make a dessert that is easily prepared ahead of time and takes only a little time to bake.
This recipe for Cinnamon & Honey Poached Pears with Puff Pastry and Cinnamon Ice Cream was inspired by a blogging challenge sponsored by USA Pears. USA Pears is the largest website dedicated to pears and their varieties. When I first started learning about pears I had no idea that there were so many different varieties (10 in all). USA Pears has a handy guide that shows you all of the varieties and explains about their texture and flavors which helps you choose the best variety for any recipe you might be making.
For this recipe, I chose a Bosc pear variety due to them being not too soft or sweet. Poaching the pears in honey and cinnamon make the pears sweet and sticky. This variety of pears is also a little bit firmer which is essential in the pears holding their shape when baking.
AuthorloulousucrePeel the pears with a vegetable peeler, being careful to leave the stems intact. Slice off the bottom of the pears to make them stand up straight.
Using a large pot, combine the honey, sugar, water, and cinnamon sticks. Add the pears. Bring to a simmer and allow the pears to cook on medium-low until they start to soften.
While the pears are poaching, place the sheet of puff pastry on a piece of parchment or wax paper sprinkled with a small amount of flour. Roll the pastry gently to smooth out the wrinkles. Cut the pastry into long strips 1/2" wide.
In a small bowl combine the cinnamon and sugar. Sprinkle about 1-2 teaspoons of the cinnamon-sugar on the pastry strips.
Preheat the oven to 400℉.
Wrap the pears, starting at the bottom, with the strips of the puff pastry al the way to the top. Press the pieces together at the seams. Combine the egg and water in a small bowl. Brush each pear with the egg wash and sprinkle with more cinnamon-sugar (about 1 teaspoon).
Place the pears on a parchment-lined baking sheet. Bake for 15-20 minutes or until the pastry starts to turn golden brown.
Remove from the oven and serve with a scoop of cinnamon ice cream. Drizzle with salted caramel sauce.
Ingredients
Directions
Peel the pears with a vegetable peeler, being careful to leave the stems intact. Slice off the bottom of the pears to make them stand up straight.
Using a large pot, combine the honey, sugar, water, and cinnamon sticks. Add the pears. Bring to a simmer and allow the pears to cook on medium-low until they start to soften.
While the pears are poaching, place the sheet of puff pastry on a piece of parchment or wax paper sprinkled with a small amount of flour. Roll the pastry gently to smooth out the wrinkles. Cut the pastry into long strips 1/2" wide.
In a small bowl combine the cinnamon and sugar. Sprinkle about 1-2 teaspoons of the cinnamon-sugar on the pastry strips.
Preheat the oven to 400℉.
Wrap the pears, starting at the bottom, with the strips of the puff pastry al the way to the top. Press the pieces together at the seams. Combine the egg and water in a small bowl. Brush each pear with the egg wash and sprinkle with more cinnamon-sugar (about 1 teaspoon).
Place the pears on a parchment-lined baking sheet. Bake for 15-20 minutes or until the pastry starts to turn golden brown.
Remove from the oven and serve with a scoop of cinnamon ice cream. Drizzle with salted caramel sauce.
How to make the puff pastry wrapped pears…
Place a sheet of puff pastry on a piece of parchment or wax paper sprinkled with a small amount of flour. Cut the pastry into 1/2″ wide long strips. Sprinkle with cinnamon and sugar.
Wrap each pear in the strips of puff pastry starting from the bottom and working your way to the top. Brush with egg wash and sprinkle with more cinnamon and sugar. Bake and serve with cinnamon ice cream (below). Drizzle a little salted caramel sauce over the pear and ice cream.
AuthorloulousucreThe ice cream has to cool in the refrigerator overnight. Makes about 1 quart of ice cream.
This recipe is slightly adapted from The Perfect Scoop by David Lebovitz.
Warm the half and half, sugar, salt, cinnamon stick, and 1 cup of the heavy cream in a medium saucepan. Once warm. cover, remove from the heat and let steep at room temperature for 1 hour.
Rewarm the cinnamon-infused mixture. Remove the cinnamon sticks with a slotted spoon and discard them.
Pour the remaining 1 cup of heavy cream into a large bowl and set a mesh strainer on top.
In a separate small bowl, whisk together the egg yolks. Slowly pour the egg yolks into the warmed milk mixture, whisking constantly, being careful not to curdle the egg yolks.
Switch to a wooden spoon and continue to stir the egg/milk mixture constantly over medium heat, scraping the bottom as you stir, until the mixture thickens (about 3 minutes) and coats the spoon.
Pour the mixture through the strainer and into the cream, scraping the custard through the strainer. Stir until combined over an ice bath, cooling the custard. Once the mixture is cooled, cover with plastic wrap. (Place the plastic wrap directly on the custard to not allow a skin to form.
Chill the mixture thoroughly in the refrigerator at least 8 hours or overnight. Freeze it in your ice cream maker according to the manufacturer's instructions.
Ingredients
Directions
Warm the half and half, sugar, salt, cinnamon stick, and 1 cup of the heavy cream in a medium saucepan. Once warm. cover, remove from the heat and let steep at room temperature for 1 hour.
Rewarm the cinnamon-infused mixture. Remove the cinnamon sticks with a slotted spoon and discard them.
Pour the remaining 1 cup of heavy cream into a large bowl and set a mesh strainer on top.
In a separate small bowl, whisk together the egg yolks. Slowly pour the egg yolks into the warmed milk mixture, whisking constantly, being careful not to curdle the egg yolks.
Switch to a wooden spoon and continue to stir the egg/milk mixture constantly over medium heat, scraping the bottom as you stir, until the mixture thickens (about 3 minutes) and coats the spoon.
Pour the mixture through the strainer and into the cream, scraping the custard through the strainer. Stir until combined over an ice bath, cooling the custard. Once the mixture is cooled, cover with plastic wrap. (Place the plastic wrap directly on the custard to not allow a skin to form.
Chill the mixture thoroughly in the refrigerator at least 8 hours or overnight. Freeze it in your ice cream maker according to the manufacturer's instructions.
Find more inspiration here about USA Pears, on Facebook, Instagram, Twitter, and Pinterest.
See my other pear challenge recipe here…
Enjoy!
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