Recipe - Pears In Puff Pastry

2 Pears
1 pack Frozen puff pastry (or 8
sheets 5 by 5 inches)
2 tablespoon Granulated sugar, divided
1 pt Strawberries
2 tablespoon Confectioners' sugar
2 tablespoon Whipping cream (optional)

EGG WASH
1 Egg
1 tablespoon Water

Method: Heat oven in accordance with puff pastry package instructions.
Peel, halve lengthwise and remove the cores of the pears. Lay two sheets of
pastry side by side and brush egg wash on both, being careful not to let it
run over the edge. Put one pear half on a sheet of pastry cut side down,
sprinkle on onefourth of the sugar and cover with the other piece of
pastry, egg washed side down. Crimp the edges with a pastry sealer or a
fork. Repeat for the other pear halves and bake until golden brown and
wellrisen. Put strawberries, confectioners' sugar and cream into a blender
or processor and run until smooth. To serve finished pastry, put a few
tablespoons of strawberry puree on a plate, put pastry on top and serve
warm or at room temperature. Variations: Put a small, rolledout piece of
marzipan inside the pastry with the pear. Or golden raisins. Or some
chopped strawberry. Marinate the pear halves in maple syrup for several
hours before assembling the pastry. Or marinate in Maraschino, strawberry
or raspberry liqueurs. Or mix chopped pear and peaches, plums or apricots.
A dab of good vanilla ice cream alongside. Served on a pool of pastry
cream.

Posted to FOODWINE Digest 09 Oct 96

From: Bob Pastorio pastorio@RICA.NET

Date: Wed, 9 Oct 1996 16:55:34 0700