EatinEatOut : Holiday 2012
WWW.EATINEATOUT.CA 87 Port Poached Pears in Puff Pastry 3 cups port wine 1 cup water 3/4 cup honey 1/4 cup sugar 1 inch piece of ginger, chopped coarsely 1 cinnamon stick, snapped in half 1 vanilla bean 4 pears, peeled and cored 1 sheet of puff pastry, thawed if frozen Sanding sugar 1 egg, beaten with 1 tablespoon of water 1. Combine the port wine, water, honey, sugar, ginger and cinnamon stick in a saucepan large enough to just fit the pears. 2. Cut the vanilla bean in half lengthwise, then run knife down both halves to scrape out the brown seeds. Add the bean and seeds to the saucepan. Heat saucepan over medium high until sugar dissolves. Reduce heat to medium. 3. Lay pears in poaching liquid on their sides. Poach pears for about 20 minutes until they are folk tender. Turn occasionally to allow them to poach evenly. Remove the pears from the poaching liquid and allow them to cool. 4. Increase the heat to high to start reducing the poaching liquid. Reduce the liquid until it has a syrupy consistency, strain to remove the cinnamon sticks, ginger and vanilla pod. Allow the syrup to cool to room temperature. 5. Preheat the oven to 400º F. Cut 3/4 of the puff pastry into 8 long strips using a sharp knife. Cut the remaining puff pastry into 8 leaf shapes and score the tops to resemble veins. 6. Wrap 2 puff pastry strips around the outside of each pear, starting from the bottom. Overlap the strips to make sure the pears are completely covered. Wet the back of 2 leaves for each pear with water and attach to top of each pear. 7. Brush each pear with egg wash and sprinkle the pears with sanding sugar. The egg wash will help the sanding sugar stick to the puff pastry. 8. Place the pears on a baking sheet and bake for 25-30 minutes until the puff pastry is golden brown. Serve each warm pear on a thin bed of port syrup with scoop of vanilla ice cream.