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Title: Honeyed Pears In Puff Pastry
Categories: Fruits, Pastry, Citrus
Yield: 4 servings

4 sm Pears
4 c Water
2 c Sugar
1 c Honey
1 sm Lemon; halved
3 (3") cinnamon sticks
6 (to 8) whole cloves
1 Vanilla bean
1 Sheet puff pastry; thawed
1 lg Egg; lightly beaten

Core pears from bottom, leaving stems intact. Peel
pears; cut 1/4" from the bottom of each to level if
necessary.

In a large saucepan, combine the water, sugar, honey,
lemon halves, cinnamon and cloves. Split vanilla bean
and scrape seeds; add bean and seeds to sugar mixture.
Bring to a boil. Reduce heat; place pears on their sides
in saucepan and poach, uncovered, until almost tender,
basting occasionally with poaching liquid, 16-20
minutes.

Remove pears with a slotted spoon; cool slightly. Strain
and reserve 1 1/2 cups poaching liquid; set aside.

Unfold puff pastry on a lightly floured surface. Cut
into 1/2" wide strips. Brush lightly with beaten egg.
Starting at the bottom of a pear, wrap a pastry strip
around pear, adding additional strips until pear is
completely wrapped in pastry. Repeat with remaining
pears and puff pastry.

Transfer to a parchment-lined 15" X 10" X 1" baking pan.
Bake on a lower oven rack @ 400ºF/205ºC until golden
brown, 25-30 minutes.

Meanwhile, bring reserved poaching liquid to a boil;
cook until liquid is thick and syrupy, about 10 minutes.
Place pears on dessert plates and drizzle with syrup.
Serve warm.

Heather Baird, Knoxville, Tennessee

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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