Poached Pears Filled with Chocolate Ganache and Baked in Puff Pastry
Who can resist the combination of fresh pears, chocolate ganache and puff pastry? This recipe for chocolate filled poached pears in puff pastry combines these three ingredients to make one of the most delicious desserts I can think of. Of course a scoop of vanilla bean ice cream makes for the perfect accompaniment with this dish!
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Making the Chocolate Poached Pears
What Type of Pears to Poach?
First rule in poaching pears is to use a pear that is not overly ripe! The best or most expensive pear you can find won't cut it if the pear is soft and very juicy. You want a ripe pear that is still a bit firm when you press it with your fingers. Your pears will spend a fair amount of time simmering then more time in the oven - you don't want a soggy mess! That being said, I look for a firm, yet ripe, Bosc, Bartlett or Flemish Beauty.
How to Prepare Your Pears for Poaching
Just follow the steps below to prep your pears and you will have a great start on this recipe:
- Slice about a ¼" inch off the bottom of the pear. This will create a flat base for your pear when wrapping in the puff pastry.
- Using a corer, sharp knife or spoon scoop out the core of the pear and remove all the seeds. You want the tough part of the pear removed and this hollow core is where the chocolate ganache will be.
- Peel the pear but leave the stem on - the final dessert looks nicer when the stem remains.
Follow the steps in my instructional video or the recipe listed below and you will soon have a lovely dessert to serve!
Chocolate Filled Poached Pears in Puff Pastry
- Cookie Sheet Pan
- 4 Ounces Bittersweet Chocolate, chopped
- 1 Ounce Unsalted Butter (2 tablespoons)
- 2 Fluid Ounces Heavy Cream (¼ cup)
- 1 Sheet Puff Pastry, defrosted
- 4 Medium Bosc Pears, firm peeled and cored
- 48 Fluid Ounces Water (6 cups)
- 14 Ounces Granulated Sugar (2 cups)
- 2 Fluid Ounces Honey (¼ cup)
- 1 teaspoon Pure Vanilla Extract or Vanilla Bean Paste
- 1 tablespoon Dried Cloves
- 1 Large Egg, whipped lightly
- Place chocolate and butter in a heat-proof bowl.
- Bring cream to a boil and pour over bowl of chocolate and butter. Let rest for 2 minutes then stir until smooth.
Prepare and Poach Pears
- Remove a ¼" slice from the bottom of each pear (pear should stand on its own when placed down). Working from the bottom of the pear remove the core and seeds (the top of the pear should remain intact). Peel pears.
- Place water, granulated sugar, vanilla, cloves and honey in a large saucepan. Stir occasionally while bring to a boil.
- Reduce heat to a simmer and add pears to saucepan.
- Place a circle of parchment paper over the pot to keep pears submerged.
- Simmer for 15 minutes. Remove from heat and cool pears in the syrup (approximately 1 hour) .
- Preheat oven to 400° F
- Cut four squares (4" by 4") from a sheet of puff pastry. Brush the top of each square with a lightly whipped egg.
- Fill the hollowed core of each pear with chocolate ganache and wrap each pear in a square of puff pastry.
- Brush outside of puff pastry with the lightly whipped egg. Place pears on a baking sheet or other oven safe container (e.g. ramekins, mini-skillets, etc...).
- Bake for 25 - 30 minutes, or until outer pastry is golden brown.
- Remove from oven and allow to cool for at least 10 minutes before serving.
This recipe makes an elegant and tasty dessert. I added some brandy to the pear poaching.
Deanna Jestin says
These were easy to make. I had the pears ready to go in the fridge then baked them after dinner. My guests enjoyed the recipe.