Pears in Puff Pastry

September 22, 2020
Created by Harmons
30 minutes
Serves 4
  • 2 Tbsp unsalted butter, melted
  • 1 Tbsp firmly packed golden brown sugar
  • 1/2 tsp ground cinnamon
  • 2 large firm pears, such as Bosc or d'Anjou
  • Topping
  • 1 Tbsp unbleached all-purpose flour
  • 2 Tbsp old-fashioned rolled oats
  • 2 Tbsp firmly packed golden brown sugar
  • 1/4 tsp ground cinnamon
  • 1/8 tsp salt
  • 2 Tbsp pecan chips
  • 2 Tbsp unsalted butter, melted
  • 1 sheet puff pastry, thawed
  • 1 egg white, beaten
  • Granulated sugar
  • Ice cream, for serving

Preheat oven to 400°. Coat a small baking dish with cooking spray and line a baking sheet with parchment paper.

In a bowl, combine butter, brown sugar, and cinnamon. Set aside.

Cut pears in half through stems. Use a melon baller or spoon to remove cores. Place pears cut side down on a cutting board. Cut 1/2” slices into pear half, stopping just before cutting all the way through bottom of pear. (This keeps slices connected at bottom of each pear half.) Repeat with remaining pear halves.

Brush butter-sugar mixture over top of pears and between slices. Place pears in prepared dish, cut side down, cover with aluminum foil, and bake for 5 minutes.

Meanwhile, to make the topping, in a bowl, combine flour, oats, brown sugar, cinnamon, salt, and pecan chips. Add butter and, using a fork, blend to form moist clumps. Set aside.

Cut puff pastry sheet into 4 equal pieces, and place on prepared baking sheet. Brush pastry squares with egg and sprinkle with granulated sugar. Remove pears from oven. Using a fork, gently open slices, and spoon topping mixture between each slice. Carefully transfer each pear half to center of each pastry square. Bake, uncovered, until golden brown, 10-12 minutes. Let cool 5-10 minutes. Serve with ice cream.