I shared photos of this baked pear in puff pastry dessert a few weeks ago on Facebook but so much has been going on in my life I haven’t had a chance to share the recipe with you. My apologies. I received an email yesterday asking me if I had really made those myself. They aren’t perfect so it’s obvious I made them. This was my first try but I will definitely be making these again. They are beautiful on a plate.
I found this recipe while strolling the net and found a site with Bulgarian recipes. I’ve shared before that Bulgaria is a favorite country. John and I have visited several times and we have wonderful friends who live there. When I saw the site I thought, “I can make a traditional Bulgarian recipe and show Hristo and Emilya how clever I am.”
Then I saw these pears. Well, not these pears. The recipe I found was for an appetizer and they were filled with cheese but I liked the idea so much and was sure it would work just as well for a dessert — and it did.
I’ll let you in on a secret because it made me laugh. John was asleep, leaving just Rob and me downstairs when I finished these pears. I took them out of the oven, cooled them slightly, filled them with vanilla bean custard and went off to photograph them.
If you look at the pears before baking, you’ll see that they’re well, pear shaped. When you turn them over, the skinny bit at the top leans over – bad photo. I went to the pantry, got some big marshmallows, cut just a bit off to get it sticky and put it under the thin end. Problem solved.
Then I brought a pear out for Rob and he ate with gusto while I finished the rest of the photos. This man can EAT.
“How did you like it? Should I try one?”
“Oh yes, you’ll like it, but the marshmallow seemed odd to add in there,” he said.
“That was a prop, you weren’t supposed to eat that!”
“It wasn’t bad but it would have been better in hot chocolate. Got any?”
He’s too cute.
If you buy puff pastry, these are dead easy to make. You could buy both the puff pastry and the custard from the food store and then the most difficult thing is peeling the pears.
Peel the pears, scoop out the bit where the seeds are (I used a melon baller), paint them with lemon juice on both sides, turn them over on a silpat or baking paper and fit the puff pastry and cut around it. Then do your best to make a leaf. Then poke the puff pastry with a paring knife and pop in the oven.
When they’re cool enough to handle lift them off with a spatula, fill with custard and serve. It is an elegant dessert and looks like it was difficult to make. Don’t tell!
- 2 medium sized, firm pears
- ½ lemon, juice only
- 2 sheets puff pastry - enough to cover 4 pear halves
- 2-3 tbsp milk
- Smitten Kitchen has a great recipe for vanilla bean pudding
- Peel the pears, cut them in halves (leaving the stem) and remove the seeds. Use a teaspoon or melon baller to make a little pocket for the custard.
- Brush the pears with lemon juice on both sides to prevent discoloration.
- Line a baking pan with parchment paper or silpat and arrange the pear halves flat side down.
- From the (thawed) puff pastry cut 4 rectangles, just a bit larger than the pears. Cover every pear with a piece of pastry and using a sharp knife cut the excess, leaving a well covered fruit. This sounds more difficult than it is. Think of it as putting a sweater on the pear.
- Then cut a leaf from the remaining pastry - this is only for decoration and anything resembling a leaf is good. Glue them to the neck of the pear with milk.
- Pierce here and there with a sharp knife and brush with milk.
- Bake in preheated oven (200°C/400°F) for 15-20 minutes or until golden.
- Leave on the baking sheet to cool for a few minutes before flipping over.
- When the pears are slightly cooled, remove from the baking pan (you may need to use tongs) and arrange on serving dishes.
- Fill the cavity with the pudding/custard and sprinkle with coconut, cocoa nibs, sprinkles or icing sugar and serve with whipped cream.
Oh Maureen, they look heavenly! Cute story too:) I’ve seen versions of this recipe also. I didn’t realize they are fairly easy to make. They sure do make a wonderful presentation!
Thank you so much for sharing, Pinned It!
Thanks, Louise! I hadn’t seen it til that website but I fell in love with the way they looked. 🙂
Marshmellows for props….hahahahahahhaa!!!!! Rob is so cute! I love this idea. I think this should work with any fruit that bakes well.
I agree, Minnie!
Jan's Sushi Bar says
Note to self: do not read Maureen’s blog on an empty stomach.
*wipes drool from keyboard*
I love you to bits 🙂
Penny @ From Harvest To Table says
These look beautiful! Thanks for the recipe!
I was very pleased with the way they turned out, Penny.
Laura (Tutti Dolci) says
I love pear desserts, this is such a fun way to present them!
Thanks Laura. Your desserts are always gorgeous!
Barbara | Creative Culinary says
I’m getting ready to make a plum and puff pastry dessert today…wish they would look as gorgeous but we know they wouldn’t so I’ll stick to my plans and try this another time…just LOVE this idea!
Plum and puff pastry? I’ll keep refreshing your blog to see the results. 🙂
I can’t eat pears but I’m thinking this would work just as well for nectarines or peaches. Great idea, thanks! Now the challenge is to make GF puff pastry, rather than my usual short crust 😛
A peach would be wonderful. I’ve tried commercial GF puff pastry and it was awful. I suspect a shortcrust would work nearly as well.
I hope the shortcrust works, as a friend of mine who took a pastry course told me that it is almost impossible to make GF puff pastry. Also, would you mind if I made the peach version and put it on my blog? With a link back here of course.
If you make it, it will be different. Go for it! I can’t wait to see it.
David Crichton says
What an amazing dessert. Looks beautiful, soft fruit, crunchy pastry. Pinning it for future reference.
Thanks, David. I can only imagine what you could do with puff pastry and fruit. I’m eager to find out.
YUM to the Nth degree.
This is an easy dessert, Roberta, right up your alley.
It IS very elegant! The marshmallow bit made me laugh – he should have saved it for his hot chocolate! 😀
We found more for his hot chocolate 🙂
Great use for marshmallows! I always use Fun-Tack for propping up stuff, but like the idea of marshmallows better – I can eat those! Nice recipe, and really like the top photo. Good stuff! thanks so much.
I wanted something sticky that was food – and a good thing too since Rob ate it 🙂
What a beautiful looking dessert. I love the idea of the vanilla bean pudding in the centre too. Yum!
It was a delightful dessert and one I’d make again.
Claire @ Claire K Creations says
They’re so pretty! Love the marshmallow trick.
I’m not that clever, Claire, I was looking for something that would stick and was food.
Joanne T Ferguson says
G’day and looks extraordinarily wonderful Maureen, true!
I could go for one of these now with some warm liquor over it too!
Ooohh I never thought of that!
This is a beautiful pear in puff pastry. Proof that simple can mean elegant too. I just need a glass of sparkling wine to complete the experience.
oh yeah.. this dessert screams for a lovely glass of dessert wine.
Karin Anderson says
That’s a lovely idea, and the dessert looks very pretty. The pears could have a chocolate filling, too.
I thought about chocolate and decided to go with vanilla. I’ll try chocolate next time. 🙂
Hotly Spiced says
These pears look so good, Maureen. What a clever idea. This is a great recipe for a winter’s night. I love what you have in your prop department! Has Rob put on any weight while he’s been with you? xx
Don’t mention his weight. He’s a tiny thing but yes, he has. The family keeps asking if he’s putting on weight. How do you tell someone that they don’t need to eat everything? He LOVES his food. “Rob, would you like a cup of tea?” said earlier by me. Rob: “Got any bikkies?”
InTolerant Chef says
Very cute indeed Maureen!
Lizzy (Good Things) says
Maureen, I am LOVING this… such a beautiful recipe! Thank you for sharing it… must add Bulgaria to my visit list! xo
You should! On our last visit we went to a fort north of Sofia and I saw my first shepherd with a hooked stick, and a donkey cart like in Pinocchio and the fort was built in the year 600. Just amazing. I also got a plate of food called a “slap in the face.” It was a plate of seasoned beef that filled the plate and vegetables for hair, eyes, nose and mouth. I cracked up. (it was ordered for me as a joke)
Lizzy (Good Things) says
Karen @ Lemon Grove Cake Diaries says
What a brilliant idea, I loved the presentation – very elegant!
Hi Karen and thanks so much for visiting. I appreciate the visit AND the comment!
This is a great idea! And it do looks really fancy. Will consider it for the lady’s party, or dessert for afternoon tea. 🙂
I hope you’ll let us know if you try it!
Lorraine @ Not Quite Nigella says
Oh my Maureen they are ADORABLE!! What a clever idea! 😀
unfortunately it wasn’t original 🙂 I still love the idea.
Gorgeous idea, and fabulously executed! I wonder if you could lightly poach the pears in spiced red wine before wrapping them in pastry and baking them to get that amazing colour that red wine poached pears get?! I might have to try!
I think that would be brilliant!
Iron Chef Shellie says
I absolutely adore the concept! Can’t believe I’ve never seen it before! Love it <3
Stephanie - The Dessert Spoon says
So simple to make but they look spectacular! Thanks for sharing.
Actually, I love making puff pastry but then can never think of new stuff to use it for. My husband loves pears, loves them and would just go nuts for this. Topped with good vanilla ice cream, these would make such an elegant dessert! And I also agree that marshmallows are probably better in hot chocolate 🙂
LOL I agree. I can’t wait to see if you try it.
Barbara @ Barbara Bakes says
What a fabulous idea. So elegant.
Almost no effort and the dish is striking. My kind of dessert.
What a fabulously elegant dessert. I could see this being served at a dinner party, candles aglow, wine pouring. It looks delicious!
I plan to make these for a dinner party soon. I agree with you. 🙂
Genki Kitty says
Oh my goodness! Cuteness overload! I would have a hard time eating these because I wouldn’t want to stop looking at them.
I pushed through that and ate the whole thing 🙂
wok with ray says
How creatively done, Maureen! Beautifully presented on the plate. 🙂
Aww, thanks, Ray!
This dessert is such a delight! Looks so good and delish. Lovely post indeed.
Thanks so much for coming by!
Karen (Back Road Journal) says
Your baked pears are just beautiful. Hopefully I’ll get a crop of pears this year before the porcupines get to them. 🙂
I haven’t thought of porcupines in ages. The closest thing here is an echidna but their quills are much smaller. Nothing like seeing a dog with a quill poking out of its nose.
I hope there are enough pears to try this recipe!
How cute! Such a great dessert!
Thanks, I’ll try this again with different fruit.
Norma Chang says
Definitely an elegant dessert. I buy my puff pastry so this should not be too difficult for me to create. Thanks for the great idea.
I bought the puff pastry too but I made the custard. I was done in under an hour.
Kari @ bite-sized thoughts says
What a clever idea! These look beautiful.
maureen this looks amazing! so much love!
Dear Maureen, What an elegant dessert. It makes a beautiful presentation and perfect with vanilla ice cream. Blessings dear. Catherine xo
The Café Sucre Farine says
These are beautiful Maureen and I’m laughing about your “prop” marshmallow. We find all kinds of crazy things in our food since I started blogging!
What an exquisite dessert, Maureen! I’ve done this with apples, but now must follow your lead and make them with pears. LOL at the marshmallows…anything for a great shot!!!
Your definitely living up to your blog’s title with this one!!! This is a gourmet treat Maureen! Marshmallow? 🙂
I just discovered the post … I have NO idea what happened to the notification, again and am so impressed about the realism of your puff pastry pear shaping and the leaf. I can just see the chunk of marshmallow in the top picture.
Now that I think of it, a puddle of chocolate sauce would be the cherry on the top of the ice cream sundae in my book. For a minute I wondered if the white shards on top of the custard were parmesan cheese but I guess it’s coconut. Not that a sharp cheese would be a bad pearing (I mean pairing) with pears.
Anne ~ Uni Homemaker says
I love the idea of using puff pastry in these baked pears. Sounds delicious and they look so elegant. Great post Maureen!
Serena @Serena Bakes Simply From Scratch says
These are stunning! What a gorgeous presentation! Wouldn’t those be quite a treat for the Thanksgiving dinner table! Defiantly a keeper!
How lovely are these! Perfect for a dinner party!
Lisa the Gourmet Wog says
Nice save there with the marshmallow 😉 I adore fruit with pastry, I’d love to try this with apples too.
I saw these on facebook too such an awesome recipe!!!!!! I’m definitely goinig to make them soon my boyfriend loves poached pears but cuz I’m so stupid I can’t make them so I’ll make baked pears instead YAY! Thanks for the great recipe 🙂
Georgia @ The Comfort of Cooking says
Oh, now Maureen! This is totally my kind of dessert. Fruity, easy and elegant… love it!
When you make one, Georgia, let us know what you stuff the pear (or other fruit) with!
It does look so elegant! I love deserts that are all about fruit so I know this would be a favourite for me too 🙂
I am pinning 🙂
I hope you come up with a variation on the theme, Julie!
Kim Beaulieu says
Maureen this is really amazing. I cannot even get over how pretty this is. You are a rock star!
It really taste good? I didn’t see this before. Only on this site. But think look so good.
Junalin, it was wonderful. The pastry was flakey, the pear was soft and the custard was well.. custard. 🙂
Bam's Kitchen says
I saw this photo on facebook last week and am so happy you posted this recipe. Gorgeous! I love dead easy recipes, especially when you are hosting. See your food is so good that your husband is trying to eat the props! I have pinned your recipe. I think lots of people will want to try this fun and simple dessert, maybe with or without the marshmallows. Take Care, BAM
It was my 92 year old father-in-law 🙂 It’s better without the marshmallow I’m sure.
Oh wow, these are absolutely beautiful, luv!!! I’m so impressed and think they look especially fantastic “not perfect”. 🙂
It was fun to wrap the pastry around the pears 🙂 It was like putting a little sweater on. LOL
Peachy @ The Peach Kitchen says
This looks very elegant, Maureen! I wanna serve this to guests coming next week!
wow, please let me know how it goes?
Kim | a little lunch says
Maureen, your prop story was hilarious. Thank goodness it was an edible prop! The food industry is rife with food styling tips and tricks (the unsuspecting public would be dismayed if they knew) but I thought it was great that you shared yours. Such a lovely dessert… crunchy, creamy, fruity… (and, at the risk of repeating everyone else, elegant!) Bonus points for easy. 😉
I don’t use anything we can’t eat. I took a styling class once – vaseline and all the other bits and bobs you stick in sandwiches, etc. It was interesting but I photograph food I’m going to eat. 🙂
Kim | a little lunch says
Me, too, Maureen. What you see is what you get on the dinner table!
and I plan to keep it that way.
Laura @ Family Spice says
I love puff pastry wrapped around ANYTHING! And they do look totally adorable!
Thanks Laura, so nice of you to visit!
Kiran @ KiranTarun.com says
Omg! These are almost too cute to devour 😀
I’d love to see how you’d change these!
I saw these pictures on your FB page Maureen, they look gorgeous and would make a divine dessert!
Lilibeth Crow says
Absolutely fantastic? What kind of cheese was use originally in the recipe? Mascarpone? Or a creamier cheese?
She used fontina and blue cheese 🙂
Oh my goodness, so adorable! I love the simplicity of this recipe, yet it would be amazing for a dessert served at a dinner party! Beautiful, Hugs, Terra
Raymund Macaalay says
Love this idea! its like an inprovised version pear Tarte Tatin, great presentation
Thanks so much, Raymund!
Claire @ Simply Sweet Justice says
Pear desserts are just so elegant! 🙂
I’d definitely make these again!
claudia lamascolo says
I am in awe of this one absolutely fabulous …. pinned plussed tweeted omg awesome!
OMG Claudia! I love you! 🙂 (in the nicest possible way)
Maureen these are fabulous totally genius. So glad ou shared this and how easy and elegant they are, I’m going to try this out soon!
Let me know what YOU stuff them with, Suzanne!
Kaz @ Melting Moments says
These are the prettiest desserts I’ve seen in a long time!
Thank you so much. I think so too and I’d make these again in a heartbeat. The fact that I can buy the puff pastry and peel the pears and I’m pretty much done, does help.
I confess, I don’t really like pear desserts – but this one tempts me, a lot. Love it!
Hi Bronnie and thanks for stopping by. I have never been a big pear person but when I saw these done as an appetiser, I just had to give it a go. 🙂
Mary Frances says
Nice!! So pretty and good pears are coming in season now. This looks like a great go-to dessert for a weeknight dinner party. Thanks Maureen!!
Lizzy (Good Things) says
Wow and yummy!!!
Yeah, these were really fun to make and delicious to eat.
Malou | Skip to Malou says
I love dead easy recipes that looks incredibly hard to make. well if you didn’t tell, i wouldn’t suspect that it was. It looks like a highly skilled pastry chef made them. I would serve this on a special occasion!
Nupur Mehra says
This looks so damn yummy ! I love pears but have never got a chance to have them cooked in any form yet. I am scared to try my hands on the same. Bookmarking this one with a hope it turns out as great as it seems here 🙂