Golden Pear Pastry Swirls
Poached pears wrapped in flaky puff pastry and drizzled with a vanilla-spiced syrup make a stunning autumn dessert.
- Prep35 min
- Cook25 min
- Total1h
- DifficultyMedium
- Servings4
This dessert brings together the warm flavors of fall: pears gently poached in a honey-sweetened syrup with cinnamon and cloves, then wrapped in delicate strips of puff pastry and baked until golden. The result is a beautiful, elegant treat that looks impressive but is surprisingly simple to assemble.
A vanilla bean adds a fragrant note to both the poaching liquid and the final syrup, which is reduced to a glossy glaze. Serve the pastries warm, with the syrup drizzled over the top, for a cozy ending to any autumn meal.
Ingredients
Servings
Converted amounts are rounded.
Method
- Remove the cores from the pears from the bottom, keeping the stems intact. Peel the pears and, if needed, cut a thin slice from the bottom so they stand level.
- In a large saucepan, combine the water, sugar, honey, lemon halves, cinnamon sticks, and cloves. Split the vanilla bean lengthwise and scrape out the seeds; add both the bean and seeds to the saucepan. Bring to a boil, then reduce the heat.
- Place the pears on their sides in the saucepan and poach them uncovered, basting occasionally with the poaching liquid, until they are almost tender, about 16-20 minutes.
- Remove the pears with a slotted spoon and let them cool slightly. Strain the poaching liquid and reserve 1 1/2 cups; set aside.
- On a lightly floured surface, unfold the puff pastry and cut it into 1/2-inch-wide strips. Brush the strips lightly with the beaten egg.
- Starting at the bottom of each pear, wrap a pastry strip around it, adding more strips until the pear is completely covered. Repeat with the remaining pears and pastry.
- Place the wrapped pears on a parchment-lined 15x10x1-inch baking pan. Bake on a lower oven rack at 400°F until golden brown, 25-30 minutes.
- Meanwhile, bring the reserved poaching liquid to a boil and cook until it thickens into a syrup, about 10 minutes.
- Place the baked pears on dessert plates and drizzle with the syrup. Serve warm.
💡 Tips
- Choose pears that are ripe but still firm so they hold their shape during poaching and wrapping.
- If the puff pastry strips break, press them together gently; they will fuse during baking.
- The syrup can be made ahead and reheated just before serving.
Inspired by a recipe from Taste of Home