How To Make Poached Pear Puff Pastry
Today we are feasting with… Mary, Mother of God.
Want to learn about Mary, Mother of God? Check out this audio clip from our friends at Franciscan Media.
Solemnities are the highest rank of liturgical celebration, higher than feast days or memorials. The Solemnity of Mary is celebrated on January 1st and is considered a Holy Day of Obligation, which means Catholics are required to attend Mass on this day. Nothing would make Mary happier than celebrating her Most Holy Son! Mary, Mother of God, pray for us.
Download Poached Pear Puff Pastry Recipe
Celebrate the Solemnity of Mary, Mother of God, with a dessert that’s as meaningful as it is delicious—Poached Pear Puff Pastry! Inspired by Renaissance art, where pears symbolized Jesus as the fruit of Mary’s womb, this elegant dish beautifully blends tradition and flavor.
Juicy pears are gently poached in a fragrant spiced syrup, wrapped in golden puff pastry, and baked to perfection. Served with vanilla ice cream and caramel sauce, it’s a stunning dessert worthy of the occasion.
Download the recipe now and bring a touch of history and sweetness to your celebration!
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Ingredients:
- 4 Bartlett Pears, medium
- 5 c Water
- 1 ½ c Granulated Sugar
- 3 Cinnamon Sticks
- 3 Green Cardamom Pods, whole
- 3 Clove Buds
- ½ Vanilla Bean. split lengthwise (or sub. ½ T Vanilla Paste)
- 1 sheet Puff Pastry, thawed
- Turbinado Sugar, TT
Egg Wash:
- 1 lg Egg
- ½ T Heavy Cream or Whole Milk
- Pinch of Salt
Preparation Instructions:
- Slice ¼‘’ off the bottom of each pear to create a stable surface. Core pears from the bottom, then peel them, leaving the stems intact. Set aside.
- Combine water, sugar, spices, and vanilla in a medium sauce pot. Bring to a boil and reduce to a simmer.
- Gently submerge pears on their side in the pot. Cover with a cartouche, a parchment “lid” with a small hole in the center. Simmer for about 15 minutes, rotating the pears about halfway until the pears are tender.
- Remove the pot from the heat—cool pears to room temperature in the poaching liquid.
- Preheat the oven to 400°F.
- Remove pears from poaching liquid and place them on a paper towel-lined plate. Set aside.
- Unfold thawed puff pastry. Cut out four squares to cover the bottom of the pears. Slice the remaining pastry lengthwise into ½’’ wide strips.
- Place the pears on a parchment-lined baking sheet. Brush pears with egg wash. Encase the bottom of each pear with a square of puff pastry.
- Starting from the top, wrap a puff pastry strip around each pear, exposing the stem. Space the pears at least 3’’ apart. Lightly brush each pear with the remaining egg wash and sprinkle with turbinado sugar.
- Bake for about 30 minutes, rotating the pan about halfway, until the pastry is golden brown.
- Cool for 10 minutes. Serve with vanilla ice cream and caramel sauce.