Poached Pears w/French Vanilla Ice Cream (served
in a puffed pastry)
6 Bosc pears, skinned - stems attached, bottoms sliced
flat (so they don't tip in liquid)
lemon juice (1/4 cup)
vanilla beans (one strand - split open)
MR a Nice Pear wine (one bottle)
confectioners sugar - one - two cups
(or corn syrup (1 cup) , OR one small jar - 8 0z pear jam)
1 box puffed pastry sheets
- You'll need one large saucepan (dutch oven will do).
- Place skinned pears in pan and add one bottle of
MR a Nice Pear wine (you will need to submerge pears standing up...the pears,
not you....so if you need more liquid, add water)
- Add lemon juice and vanilla bean pod, split open -
bring to boil - rolling boil for 4 minutes, then simmer, covered for another
10-15 minutes...(test with fork after 10 minutes..you don't want them too
soft, just slightly firm)
- Remove pears from liquid when softened (but keep liquid!)
- Remove vanilla bean from liquid - increase heat and
slowly add confectioners sugar (or alternates) and continue stirring till
reduced to half and consistency is thickened.
- Preheat oven 400 degrees - cut thawed oblong sheets
in half so you have 4 pieces of tri-folded sheets.
- Cut the sides off the folded sheets.
- Place these pieces of puffed pastry in a greased/floured
muffin tin, or simply fold them up at the sides (you will be putting the erect
poached pear in these).
- Follow directions and bake till golden brown.
- Place cooled pear in backed pastry sheet.
- Add one scoop of Turkey Hill French Vanilla Ice Cream.
- Drizzle reduced pear mixture over the top.
- Make bon fire in back with Jane Fonda exercise tapes
and pictures of Jack LaLane.
Enjoy!
Wine Temptress
What's Cookin'
Bloody Well Right | Veggie Voodoo
| Poached Pears... | Poached Chicken ...