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Baked Pears in Puff Pastry

August 20, 2013 by Maureen 125 Comments

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.

Pears in puff pastryI 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.

how to make pears in puff pastryI’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.

how to make pears in puff pastryThen 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.

pears in a puff pastry shellIf 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!

5.0 from 21 reviews
Pears Baked in Puff Pastry
 
Print
Prep time
15 mins
Cook time
20 mins
Total time
35 mins
 
This is an elegant, fruit based dessert. Fancy enough for a dinner party and can be made ahead.
Author: Maureen Shaw - OrgasmicChef.com
Recipe type: Dessert
Cuisine: Bulgarian
Serves: 4
Ingredients
For the Pears
  • 2 medium sized, firm pears
  • ½ lemon, juice only
  • 2 sheets puff pastry - enough to cover 4 pear halves
  • 2-3 tbsp milk
For the Custard
  • Smitten Kitchen has a great recipe for vanilla bean pudding
Instructions
  1. 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.
  2. Brush the pears with lemon juice on both sides to prevent discoloration.
  3. Line a baking pan with parchment paper or silpat and arrange the pear halves flat side down.
  4. 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.
  5. 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.
  6. Pierce here and there with a sharp knife and brush with milk.
  7. Bake in preheated oven (200°C/400°F) for 15-20 minutes or until golden.
  8. Leave on the baking sheet to cool for a few minutes before flipping over.
  9. When the pears are slightly cooled, remove from the baking pan (you may need to use tongs) and arrange on serving dishes.
  10. Fill the cavity with the pudding/custard and sprinkle with coconut, cocoa nibs, sprinkles or icing sugar and serve with whipped cream.
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Filed Under: Desserts, Recipes Tagged With: custard, pears, pudding

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Comments

  1. Louise says

    August 20, 2013 at 11:17 pm

    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!

    Reply
    • Maureen says

      August 20, 2013 at 11:52 pm

      Thanks, Louise! I hadn’t seen it til that website but I fell in love with the way they looked. 🙂

      Reply
  2. minnie@thelady8home says

    August 20, 2013 at 11:20 pm

    Marshmellows for props….hahahahahahhaa!!!!! Rob is so cute! I love this idea. I think this should work with any fruit that bakes well.

    Reply
    • Maureen says

      August 20, 2013 at 11:51 pm

      I agree, Minnie!

      Reply
  3. Jan's Sushi Bar says

    August 21, 2013 at 12:07 am

    Note to self: do not read Maureen’s blog on an empty stomach.

    *wipes drool from keyboard*

    Reply
    • Maureen says

      August 21, 2013 at 2:28 pm

      I love you to bits 🙂

      Reply
  4. Penny @ From Harvest To Table says

    August 21, 2013 at 12:39 am

    These look beautiful! Thanks for the recipe!

    Reply
    • Maureen says

      August 21, 2013 at 2:20 pm

      I was very pleased with the way they turned out, Penny.

      Reply
  5. Laura (Tutti Dolci) says

    August 21, 2013 at 1:24 am

    I love pear desserts, this is such a fun way to present them!

    Reply
    • Maureen says

      August 21, 2013 at 2:28 pm

      Thanks Laura. Your desserts are always gorgeous!

      Reply
  6. Barbara | Creative Culinary says

    August 21, 2013 at 3:08 am

    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!

    Reply
    • Maureen says

      August 21, 2013 at 2:28 pm

      Plum and puff pastry? I’ll keep refreshing your blog to see the results. 🙂

      Reply
  7. Natty says

    August 21, 2013 at 3:40 am

    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 😛

    Reply
    • Maureen says

      August 21, 2013 at 2:20 pm

      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.

      Reply
      • Natty says

        August 21, 2013 at 2:32 pm

        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.

        Reply
        • Maureen says

          August 21, 2013 at 4:22 pm

          If you make it, it will be different. Go for it! I can’t wait to see it.

          Reply
  8. David Crichton says

    August 21, 2013 at 3:43 am

    What an amazing dessert. Looks beautiful, soft fruit, crunchy pastry. Pinning it for future reference.

    Reply
    • Maureen says

      August 21, 2013 at 2:27 pm

      Thanks, David. I can only imagine what you could do with puff pastry and fruit. I’m eager to find out.

      Reply
  9. Roberta says

    August 21, 2013 at 4:40 am

    YUM to the Nth degree.

    Reply
    • Maureen says

      August 21, 2013 at 2:27 pm

      This is an easy dessert, Roberta, right up your alley.

      Reply
  10. Celia says

    August 21, 2013 at 6:05 am

    It IS very elegant! The marshmallow bit made me laugh – he should have saved it for his hot chocolate! 😀

    Reply
    • Maureen says

      August 21, 2013 at 2:26 pm

      We found more for his hot chocolate 🙂

      Reply
  11. john@kitchenriffs says

    August 21, 2013 at 7:42 am

    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.

    Reply
    • Maureen says

      August 21, 2013 at 2:26 pm

      I wanted something sticky that was food – and a good thing too since Rob ate it 🙂

      Reply
  12. nancy@jamjnr.com says

    August 21, 2013 at 11:07 am

    What a beautiful looking dessert. I love the idea of the vanilla bean pudding in the centre too. Yum!

    Reply
    • Maureen says

      August 21, 2013 at 2:26 pm

      It was a delightful dessert and one I’d make again.

      Reply
  13. Claire @ Claire K Creations says

    August 21, 2013 at 11:08 am

    They’re so pretty! Love the marshmallow trick.

    Reply
    • Maureen says

      August 21, 2013 at 2:25 pm

      I’m not that clever, Claire, I was looking for something that would stick and was food.

      Reply
  14. Joanne T Ferguson says

    August 21, 2013 at 11:09 am

    G’day and looks extraordinarily wonderful Maureen, true!
    I could go for one of these now with some warm liquor over it too!
    Cheers! Joanne

    Reply
    • Maureen says

      August 21, 2013 at 2:25 pm

      Ooohh I never thought of that!

      Reply
  15. velva says

    August 21, 2013 at 11:28 am

    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.

    Velva

    Reply
    • Maureen says

      August 21, 2013 at 2:25 pm

      oh yeah.. this dessert screams for a lovely glass of dessert wine.

      Reply
  16. Karin Anderson says

    August 21, 2013 at 11:40 am

    That’s a lovely idea, and the dessert looks very pretty. The pears could have a chocolate filling, too.

    Reply
    • Maureen says

      August 21, 2013 at 2:19 pm

      I thought about chocolate and decided to go with vanilla. I’ll try chocolate next time. 🙂

      Reply
  17. Hotly Spiced says

    August 21, 2013 at 1:31 pm

    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

    Reply
    • Maureen says

      August 21, 2013 at 2:23 pm

      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?”

      Reply
  18. InTolerant Chef says

    August 21, 2013 at 5:09 pm

    Very cute indeed Maureen!

    Reply
  19. Lizzy (Good Things) says

    August 21, 2013 at 5:23 pm

    Maureen, I am LOVING this… such a beautiful recipe! Thank you for sharing it… must add Bulgaria to my visit list! xo

    Reply
    • Maureen says

      August 22, 2013 at 10:13 am

      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)

      Reply
      • Lizzy (Good Things) says

        August 23, 2013 at 10:48 am

        How wonderful!

        Reply
  20. Karen @ Lemon Grove Cake Diaries says

    August 21, 2013 at 6:08 pm

    What a brilliant idea, I loved the presentation – very elegant!

    Reply
    • Maureen says

      August 22, 2013 at 10:11 am

      Hi Karen and thanks so much for visiting. I appreciate the visit AND the comment!

      Reply
  21. Maggie says

    August 21, 2013 at 6:21 pm

    This is a great idea! And it do looks really fancy. Will consider it for the lady’s party, or dessert for afternoon tea. 🙂

    Reply
    • Maureen says

      August 22, 2013 at 10:11 am

      I hope you’ll let us know if you try it!

      Reply
  22. Lorraine @ Not Quite Nigella says

    August 21, 2013 at 6:27 pm

    Oh my Maureen they are ADORABLE!! What a clever idea! 😀

    Reply
    • Maureen says

      August 22, 2013 at 10:10 am

      unfortunately it wasn’t original 🙂 I still love the idea.

      Reply
  23. Jas@AbsolutelyJas says

    August 21, 2013 at 7:21 pm

    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!

    Reply
    • Maureen says

      August 22, 2013 at 10:10 am

      I think that would be brilliant!

      Reply
  24. Iron Chef Shellie says

    August 21, 2013 at 8:58 pm

    I absolutely adore the concept! Can’t believe I’ve never seen it before! Love it <3

    Reply
  25. Stephanie - The Dessert Spoon says

    August 21, 2013 at 9:09 pm

    So simple to make but they look spectacular! Thanks for sharing.

    Reply
  26. Jamie says

    August 21, 2013 at 9:22 pm

    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 🙂

    Reply
    • Maureen says

      August 22, 2013 at 10:09 am

      LOL I agree. I can’t wait to see if you try it.

      Reply
  27. Barbara @ Barbara Bakes says

    August 21, 2013 at 10:59 pm

    What a fabulous idea. So elegant.

    Reply
    • Maureen says

      August 22, 2013 at 10:08 am

      Almost no effort and the dish is striking. My kind of dessert.

      Reply
  28. foodfashionandflow says

    August 21, 2013 at 11:58 pm

    What a fabulously elegant dessert. I could see this being served at a dinner party, candles aglow, wine pouring. It looks delicious!

    Reply
    • Maureen says

      August 22, 2013 at 10:08 am

      I plan to make these for a dinner party soon. I agree with you. 🙂

      Reply
  29. Genki Kitty says

    August 22, 2013 at 12:11 am

    Oh my goodness! Cuteness overload! I would have a hard time eating these because I wouldn’t want to stop looking at them.

    Reply
    • Maureen says

      August 22, 2013 at 10:08 am

      I pushed through that and ate the whole thing 🙂

      Reply
  30. wok with ray says

    August 22, 2013 at 12:49 am

    How creatively done, Maureen! Beautifully presented on the plate. 🙂

    Reply
    • Maureen says

      August 22, 2013 at 10:07 am

      Aww, thanks, Ray!

      Reply
  31. easyfoodsmith says

    August 22, 2013 at 1:32 am

    This dessert is such a delight! Looks so good and delish. Lovely post indeed.

    Reply
    • Maureen says

      August 22, 2013 at 10:07 am

      Thanks so much for coming by!

      Reply
  32. Karen (Back Road Journal) says

    August 22, 2013 at 2:07 am

    Your baked pears are just beautiful. Hopefully I’ll get a crop of pears this year before the porcupines get to them. 🙂

    Reply
    • Maureen says

      August 22, 2013 at 10:07 am

      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!

      Reply
  33. yummychunklet says

    August 22, 2013 at 5:26 am

    How cute! Such a great dessert!

    Reply
    • Maureen says

      August 22, 2013 at 10:06 am

      Thanks, I’ll try this again with different fruit.

      Reply
  34. Norma Chang says

    August 22, 2013 at 6:53 am

    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.

    Reply
    • Maureen says

      August 22, 2013 at 10:05 am

      I bought the puff pastry too but I made the custard. I was done in under an hour.

      Reply
  35. Kari @ bite-sized thoughts says

    August 22, 2013 at 7:52 am

    What a clever idea! These look beautiful.

    Reply
    • Maureen says

      August 22, 2013 at 10:05 am

      Thanks Kari!

      Reply
  36. milkteaxx says

    August 22, 2013 at 10:06 am

    maureen this looks amazing! so much love!

    Reply
  37. Catherine says

    August 22, 2013 at 10:46 am

    Dear Maureen, What an elegant dessert. It makes a beautiful presentation and perfect with vanilla ice cream. Blessings dear. Catherine xo

    Reply
  38. The Café Sucre Farine says

    August 22, 2013 at 11:20 am

    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!

    Reply
  39. Liz says

    August 22, 2013 at 11:47 am

    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!!!

    Reply
  40. mjskit says

    August 22, 2013 at 12:37 pm

    Your definitely living up to your blog’s title with this one!!! This is a gourmet treat Maureen! Marshmallow? 🙂

    Reply
  41. A_Boleyn says

    August 22, 2013 at 2:14 pm

    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.

    Reply
  42. Anne ~ Uni Homemaker says

    August 22, 2013 at 3:12 pm

    I love the idea of using puff pastry in these baked pears. Sounds delicious and they look so elegant. Great post Maureen!

    Reply
  43. Serena @Serena Bakes Simply From Scratch says

    August 22, 2013 at 3:20 pm

    These are stunning! What a gorgeous presentation! Wouldn’t those be quite a treat for the Thanksgiving dinner table! Defiantly a keeper!

    Reply
  44. Joanne says

    August 22, 2013 at 9:14 pm

    How lovely are these! Perfect for a dinner party!

    Reply
  45. Lisa the Gourmet Wog says

    August 23, 2013 at 12:02 am

    Nice save there with the marshmallow 😉 I adore fruit with pastry, I’d love to try this with apples too.

    Reply
  46. Daisy@Nevertoosweet says

    August 23, 2013 at 12:32 am

    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 🙂

    Reply
  47. Georgia @ The Comfort of Cooking says

    August 23, 2013 at 5:13 am

    Oh, now Maureen! This is totally my kind of dessert. Fruity, easy and elegant… love it!

    Reply
    • Maureen says

      August 23, 2013 at 11:23 pm

      When you make one, Georgia, let us know what you stuff the pear (or other fruit) with!

      Reply
  48. GourmetGetaways says

    August 23, 2013 at 7:17 am

    WOW!
    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 🙂

    Reply
    • Maureen says

      August 23, 2013 at 11:18 pm

      I hope you come up with a variation on the theme, Julie!

      Reply
  49. Kim Beaulieu says

    August 23, 2013 at 10:30 am

    Maureen this is really amazing. I cannot even get over how pretty this is. You are a rock star!

    Reply
  50. Junalin says

    August 23, 2013 at 11:03 am

    It really taste good? I didn’t see this before. Only on this site. But think look so good.

    Reply
    • Maureen says

      August 23, 2013 at 11:18 pm

      Junalin, it was wonderful. The pastry was flakey, the pear was soft and the custard was well.. custard. 🙂

      Reply
  51. Bam's Kitchen says

    August 23, 2013 at 2:48 pm

    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

    Reply
    • Maureen says

      August 23, 2013 at 11:23 pm

      It was my 92 year old father-in-law 🙂 It’s better without the marshmallow I’m sure.

      Reply
  52. Krista says

    August 23, 2013 at 6:30 pm

    Oh wow, these are absolutely beautiful, luv!!! I’m so impressed and think they look especially fantastic “not perfect”. 🙂

    Reply
    • Maureen says

      August 23, 2013 at 11:22 pm

      It was fun to wrap the pastry around the pears 🙂 It was like putting a little sweater on. LOL

      Reply
  53. Peachy @ The Peach Kitchen says

    August 23, 2013 at 7:45 pm

    This looks very elegant, Maureen! I wanna serve this to guests coming next week!

    Reply
    • Maureen says

      August 23, 2013 at 11:17 pm

      wow, please let me know how it goes?

      Reply
  54. Kim | a little lunch says

    August 23, 2013 at 7:49 pm

    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. 😉

    Reply
    • Maureen says

      August 23, 2013 at 11:20 pm

      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. 🙂

      Reply
      • Kim | a little lunch says

        August 24, 2013 at 3:53 am

        Me, too, Maureen. What you see is what you get on the dinner table!

        Reply
        • Maureen says

          August 27, 2013 at 5:43 pm

          and I plan to keep it that way.

          Reply
  55. Laura @ Family Spice says

    August 24, 2013 at 2:01 am

    I love puff pastry wrapped around ANYTHING! And they do look totally adorable!

    Reply
    • Maureen says

      August 27, 2013 at 5:43 pm

      Thanks Laura, so nice of you to visit!

      Reply
  56. Kiran @ KiranTarun.com says

    August 24, 2013 at 6:33 am

    Omg! These are almost too cute to devour 😀

    Reply
    • Maureen says

      August 27, 2013 at 5:42 pm

      I’d love to see how you’d change these!

      Reply
  57. Amanda says

    August 24, 2013 at 2:32 pm

    I saw these pictures on your FB page Maureen, they look gorgeous and would make a divine dessert!

    Reply
    • Maureen says

      August 24, 2013 at 10:27 pm

      Thanks, Amanda!

      Reply
  58. Lilibeth Crow says

    August 24, 2013 at 10:19 pm

    Absolutely fantastic? What kind of cheese was use originally in the recipe? Mascarpone? Or a creamier cheese?

    Reply
    • Maureen says

      August 24, 2013 at 10:26 pm

      She used fontina and blue cheese 🙂

      Reply
  59. Terra says

    August 25, 2013 at 11:54 am

    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

    Reply
  60. Raymund Macaalay says

    August 25, 2013 at 6:09 pm

    Love this idea! its like an inprovised version pear Tarte Tatin, great presentation

    Reply
    • Maureen says

      August 26, 2013 at 1:24 am

      Thanks so much, Raymund!

      Reply
  61. Claire @ Simply Sweet Justice says

    August 26, 2013 at 2:35 am

    Pear desserts are just so elegant! 🙂

    Reply
    • Maureen says

      August 26, 2013 at 12:19 pm

      I’d definitely make these again!

      Reply
  62. claudia lamascolo says

    August 26, 2013 at 4:11 am

    I am in awe of this one absolutely fabulous …. pinned plussed tweeted omg awesome!

    Reply
    • Maureen says

      August 26, 2013 at 12:15 pm

      OMG Claudia! I love you! 🙂 (in the nicest possible way)

      Reply
  63. Suzanne says

    August 26, 2013 at 3:29 pm

    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!

    Reply
    • Maureen says

      August 26, 2013 at 4:31 pm

      Let me know what YOU stuff them with, Suzanne!

      Reply
  64. Kaz @ Melting Moments says

    August 29, 2013 at 6:07 pm

    These are the prettiest desserts I’ve seen in a long time!

    Reply
    • Maureen says

      August 29, 2013 at 6:29 pm

      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.

      Reply
  65. Bronnie says

    August 29, 2013 at 9:28 pm

    I confess, I don’t really like pear desserts – but this one tempts me, a lot. Love it!

    Reply
    • Maureen says

      August 31, 2013 at 12:44 am

      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. 🙂

      Reply
  66. Mary Frances says

    September 18, 2013 at 5:24 am

    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!!

    Reply
  67. Lizzy (Good Things) says

    September 23, 2013 at 9:42 am

    Wow and yummy!!!

    Reply
    • Maureen says

      September 23, 2013 at 10:22 pm

      Yeah, these were really fun to make and delicious to eat.

      Reply
  68. Malou | Skip to Malou says

    October 9, 2013 at 1:12 pm

    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!
    Malou

    Reply
  69. Nupur Mehra says

    April 21, 2015 at 8:45 pm

    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 🙂

    Reply

Trackbacks

  1. Baked Peach in Puff Pastry – Fructose Friendly & Gluten Free | Not From A Packet Mix says:
    December 3, 2013 at 7:01 am

    […] cream when I remembered that I had some puff pastry left over in the fridge, which reminded me of this post on ‘The Orgasmic Chef’ that I had seen a few weeks earlier. After quickly informing Ev […]

    Reply

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