Chocolate Filled Poached Pears in Puff Pastry
Poached pears filled with chocolate and baked in a puff pastry.
Equipment
- Cookie Sheet Pan
Ingredients
Chocolate Ganache
- 4 Ounces Bittersweet Chocolate, chopped
- 1 Ounce Unsalted Butter (2 tablespoons)
- 2 Fluid Ounces Heavy Cream (¼ cup)
Poached Pears
- 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
Instructions
Chocolate Ganache
- 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.
Video
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