Your opinion:
Add Comment As A Guest
Close Topic OptionsJelly Filled Pears In Puff Pastry With Caramel Sauce
- Culture, Family, Travel, Consumer Reviews - Posted: 20th Mar, 2009 - 10:16pm
Posts: 1 - Views: 80
Archived Recipe: Jellies And JamsPost Date: 20th Mar, 2009 - 10:16pm / Post ID: #
Jelly Filled Pears In Puff Pastry With Caramel Sauce
Recipe name:
Jelly Filled Pears In Puff Pastry With Caramel Sauce 
Recipe category:
Jellies And Jams
What are your thoughts about this delicious dish? 
Recipe detials: Jelly-Filled Pears In Puff Pastry with Caramel Sauce
Jellies and Jams
7 tb Water 1 c Whipping cream 1 tb Calvados or other apple -brandy -5 oz ea), peeled 4 ts Red currant jelly 1 pk (17 1/4 oz) frozen puff -pastry (2 sheets), thawed 1 Egg yolk, beaten to blend -(glaze) Vanilla ice cream (opt) FOR SAUCE: Stir sugar and water in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep-amber color, occasionally swirling pan and brushing down sides of pan with wet pastry brush to dissolve any sugar crystals. Remove from heat. Carefully stir in cream (mixture will bubble vigorously). Cool. Stir in Calvados. (Can be made 1 day ahead. Cover and chill). FOR PEARS: Cut off top 1 1/2 inches from stem end of pears and reserve. Core each pear through the top, leaving bottom intact. Spoon 1 teaspoon jelly into hole in each pear. Replace stem end. On work surface, roll out each pastry sheet to 18x15 inch rectangle. Cut out four 8 inch rounds and four 2 inch rounds. Reserve scraps. Place pear in center of each 8 inch pastry round. Gather pastry around each pear and pinch pastry to hold in place (stem end will be exposed). Brush pastry with egg glaze. Make hole in center of each two inch pastry round. Fit 1 round over stem of each pear to form top. Press firmly against pastry bottom to seal. Brush pastry top with egg glaze. Cut Sponsored Links:
TOPIC: Jelly Filled Pears In Puff Pastry With Caramel Sauce |