Pears in Pastry with Caramel Sauce
Ripe pears, cloaked in sweet pastry, baked and served in a pool of Caramel Sauce – what an elegant dessert! As soon as I saw Mary Risley, owner of Tante Marie’s Cooking School in San Francisco make these pears on a video, I knew I had to try them. Judy Witts Francini, owner of Divina Cucina Cooking School in Certaldo, Italy commented that these pears would be perfect for New Year’s Eve, and she is right. Never one to skimp at the holidays, Judy suggested serving the baked pears with chocolate caramel sauce and edible gold leaf. Thank you, Mary and thank you, Judy – two cooking teachers who rock.
Judy’s chocolate and gold variation got me thinking about other ways to use the basic caramel sauce. I thought a gently spiced caramel might complement the pears. Ginger, cloves, nutmeg, black peppercorns and cinnamon impart subtle warmth to the dark caramel sauce while star anise added a hint of licorice and vanilla added a deep sweetness. This is caramel sauce transformed. If the spiced version of caramel sauce appeals to you, liven up the pastry too by adding ground black pepper and cloves, a variation shown at the end of the pastry recipe.
Don’t panic. This dessert can be made in steps. Make the sauce, which ever one you choose, several days ahead and refrigerate it. Make the pastry the day before.
If the idea of making your own pastry is simply a total overwhelm, purchase a box of frozen puff pastry, thaw it in the refrigerator overnight, and you are good to go.
Bake the pears on a sheet pan lined with a flexible silicone baking sheet, such as Silpat. The pears never stick to the Silpat sheet, even if the egg glaze drips onto the mat.
These pears are best eaten right after baking. To really dress them up, add a scoop of vanilla ice cream and edible gold leaf. Your guests will talk about this dessert all through the holidays and into the new year. You can do this.
Pastry
1 2/3 cup 00 flour
1 tablespoon granulated sugar
¼ teaspoon fine sea salt
9 tablespoons unsalted butter, chilled and cut into ½-inch chunks
1 large egg yolk
4 tablespoons ice water
Glaze
2 tablespoons heavy cream
1 large egg yolk
1 lemon, cut in half
Place flour, granulated sugar, and sea salt in the bowl of a food processor fitted with the metal knife. Pulse twice to combine. Remove the processor cover, and scatter the butter over the flour mixture. Pulse several times to cut the butter into pea-sized pieces. Lightly beat the egg yolk and ice water together in a small measuring cup. With the processor running, add egg and ice water mixture. Stop the machine and pulse until the dough looks crumbly. Drop the dough into a pile on the work surface. Use the heel of your hand to smear the dough across the work surface 3 or 4 times, until dough can be formed into a cohesive mass. You will still see bits of butter. Wrap the dough in plastic and refrigerate it for 20-30 minutes.
Variation: add teaspoon each of freshly ground black pepper and ground cloves to the flour mixture and ½ teaspoon of vanilla extract to the egg and ice water mixture.
Meanwhile prepare the pears. Peel them, taking care to leave the stem intact. Remove and discard about ½ inch of the core from the bottom of each pear. Place the pears on the counter to check that they can stand up. If not, trim the bottom of the pear so that they will stand up. If they have a bit of a lean or a sway, that is fine. It is called character, not a defect. Drizzle lemon juice over the pears to prevent browning (oxidation.) Place the pears in the refrigerator.
Remove the dough from the refrigerator 10 minutes before rolling. Lightly flour a work surface and rolling pin. Roll the dough to 1/8-inch thickness. (If, after rolling, the dough has become very soft, transfer it to a parchment lined baking sheet and refrigerate for 10 minutes.)
Lightly butter or line a baking sheet with a Silpat mat, and clear a space large enough to accommodate the baking sheet in the refrigerator. (You will be placing the pears on the sheet in the refrigerator. It pays to have the space ready.) Set the baking sheet aside. In a small bowl lightly beat the egg and heavy cream to make a glaze. Set aside.
Remove the pears from the refrigerator and pat dry.
Cut a round or rectangle of dough large enough to cover the pears, about 6 to 8 inches across, depending on the size and height of each pear. Cut a small hole in the center of the dough, using the tip of a pastry tube or paring knife.
Lift the dough and drape it over the pear, sliding the stem through the hole in the center of the pastry. Pleat the dough 3 or 4 times, pressing it gently against the outline of the pear. Gather the dough, folding and tucking it beneath the pear, and place the pear on the prepared baking sheet. Repeat with the remaining pear.
Cut small pastry leaves, 2 or 3 per pear, using a leaf cutter or paring knife. Draw veins on the top of the leaves.
Use a pastry brush to paint the pears with the glaze. Position 2 leaves against each pear near the stem, vein sides visible. Paint the leaves with the glaze. Place the baking sheet with the pears in the refrigerator for thirty minutes.
Adjust the oven rack to the center position and preheat the oven to 375 degrees F. If using puff pastry, preheat the oven to 400 degrees F.
After thirty minutes, remove the pears from the refrigerator, and paint both pears and leaves again with egg glaze.
Bake on the center rack until golden, about 35-40 minutes.
Pour the caramel sauce on serving plate. Place a warm pear atop the sauce and serve, adding vanilla ice cream and edible gold leaf (see Cook’s Notes below), if desired.
Caramel Sauces
Any of these sauces are wonderful served with the pears. There are a few caveats about making caramel. The first is be careful. Get the kids and pets out of the kitchen. The sugar mixture will rise to well over 300 degrees F. Pay attention and do not leave the pan unattended. Have a bowl of ice water nearby and plunge your hand into it should you be splashed with hot caramel.
Sugar has a tendency to crystallize, and so it is important to use gentle heat to dissolve the sugar completely before turning up the heat and bringing the liquid to a boil. If you want some extra insurance against crystallization, add 2 tablespoons of corn syrup along with the water used to dissolve the sugar. Avoid splashing the water and sugar solution on the sides of the pan. Any sugar that hits the sides will crystallize and in turn form more crystals. Use a pastry brush dipped in water to wash down any crystals that form.
Be certain the cream you add is warm. Add it slowly at first. It will bubble up, but once the caramel cools a bit, the bubbling will stop. If the caramel hardens or partially thickens when you add the cream, place the pan over a low flame and stir gently. The caramel will soften, and the cream will blend.
The sauce may be cooled and stored 1 week, well covered in the refrigerator. To soften and warm refrigerated sauce before use make a bain marie by bringing an inch or two of water to a very gentle simmer in a skillet or low-sided saucepan. Place the caramel, in a heatproof bowl, in the simmering water. Heat, stirring occasionally, until the caramel sauce has warmed and thinned. Avoid sloshing any water into the bowl of caramel. You may also heat the sauce on low power in a microwave, 15-30 seconds at a time, checking frequently.
Simple Caramel Sauce
½ cup granulated sugar
¼ cup water
2 tablespoons corn syrup (optional)
½ cup heavy cream, at warm room temperature
4 tablespoons unsalted butter, room temperature, cut into 4 pieces
Pour the granulated sugar into a 4-quart heavy bottom saucepan with high sides. Add the water (and corn syrup if using.) Stir gently with a heat-proof spatula to combine, being careful not to splash the sides of the pan. Heat over medium until the sugar has completely dissolved, giving an occasional gentle stir. Once the sugar has dissolved completely, increase the heat to medium high and bring it to a boil. Continue cooking, swirling the pan occasionally, until the sugar has taken on an amber color. Some spots in the pan will color before others. Gently swirl the pan to mix and even out the color. Cook about 7 to 8 minutes, until the mixture takes on a deep amber color and just begins to smoke. Remove the pan from the heat. Slowly add the warm cream, stirring with a long-handled spatula. Add the butter and combine well. Transfer to a heatproof bowl or measuring cup to cool slightly.
Chocolate Caramel Sauce
Make the sauce as above. Add 2 ounces of chopped 71% chocolate along with the butter, blending well.
Spiced Caramel Sauce
½ cup granulated sugar
¼ cup water
2 tablespoons light corn syrup (optional)
½ cup heavy cream, at warm room temperature
4 tablespoons unsalted butter, cut in 2 pieces, at room temperature
2 star anise
2 cinnamon sticks
vanilla bean, split seeds scraped
5 black peppercorns
¼ teaspoon ground nutmeg
teaspoon ground ginger
Pinch of ground cloves
Pour the granulated sugar into a 4-quart heavy bottom saucepan with high sides. Add the water (and corn syrup, if using.) Stir gently with a heat-proof spatula to combine, being careful not to splash the sides of the pan. Heat over medium heat until sugar has dissolved completely, giving an occasional gentle stir. Carefully add the cinnamon sticks, star anise and split vanilla bean with its scraped seeds into the saucepan. Increase the heat to medium high and bring the mixture to a boil. Continue cooking, swirling the pan occasionally, until the sugar has taken on an amber color. Some spots in the pan will color before others. Gently swirl to mix. Cook about 7 to 8 minutes, until the mixture is a deep amber color and has just begun to smoke. Remove the pan from the heat. Very carefully add the warm cream, stirring with a long-handled spatula. Add the butter and stir well. Add the ground nutmeg, ginger and cloves. Combine well. Scrape any remaining seeds from the vanilla bean into the Spiced Caramel and combine. Store the caramel, tightly covered, with the whole spices and vanilla bean up to 1 week in the refrigerator. The longer the spices rest in the caramel, the more flavor they will impart. Serve the Spiced Caramel Sauce with or without the whole spices.
Cook’s notes: If you’re asking “So what’s Italian about this anyway?” The answer is – the gold. It comes from Italy. To use gold leaf in food or beverages, you must purchase food grade edible gold leaf. It is supplied either in rectangular sheets, small pieces known as petals or in small sprinkles, also called flakes. Sheets and petals are supplied in boxes, and are best handled with wooden tweezers or sticks or fine paint brushes. Sprinkles (flakes) are supplied in small shakers. I use FRM brand gold, 23 karat. Edible gold leaf, an inert substance is available at many baking supply stores and FancyFlours.com.
Note: You can click on any picture for a larger image, and to see a slide show with even more pictures!
I have no affiliation with any product, manufacturer, or site mentioned in this article.
Monday, December 16th 2013 at 6:22 am |
The pastry-wrapped pears look so great! And, I can never resist caramel sauce.
Monday, December 16th 2013 at 7:17 am |
Hi Lisa,
Thank you for the kind words, and I’m with you on caramel. If a dessert says caramel, then I am in!
Monday, December 16th 2013 at 6:40 am |
What a beautiful dessert you created.
Monday, December 16th 2013 at 7:16 am |
Grazie, Jovina!
I hope you try them! These pears are perfect for a Christmas celebration!
Monday, December 16th 2013 at 7:58 am |
adoro le pere e presentate così sono veramente irresistibili ! Buona settimana Adri, un bacione !
Monday, December 16th 2013 at 8:49 am |
Ciao Chiara!
Grazie! Queste sono perfette per Capodanno! Buon Natale!
Monday, December 16th 2013 at 8:44 am |
So prettily decorated! This is one great dessert idea. Very festive and surely divine.
Cheers,
Rosa
Monday, December 16th 2013 at 8:51 am |
Hi Rosa,
Festive indeed! Merry Christmas!
Monday, December 16th 2013 at 9:33 am |
Such a gorgeous looking dessert, fancy and simple.
I fell in love with the page, the snowflakes are so festive. Happy Holidays.
Monday, December 16th 2013 at 9:51 am |
Thank you!
I am pleased to hear you like this. And I could not resist adding the snowflakes; I put them up last year, and I had to have them again! Buon Natale!
Monday, December 16th 2013 at 9:54 am |
What great pictures. If only I could make mine look so good. I was wondering: What if I cored the pears, leaving them whole, but filling the center with dark chocolate. Do you think it would run out when it was baked… Maybe, I could put a piece of pastry on the bottom to hold it in… All things go better with dark choc. Inspiring work.
Monday, December 16th 2013 at 10:12 am |
Ciao Foodie!
Thanks for the kind words. I have a great teacher in my husband Bart, and for Christmas he gave me a new camera – a little early, but that was OK by me. About the chocolate – it sounds like a fab idea. You’d have to be sure no chocolate escaped out the bottom of the pears as they bake. So I’d suggest coring the pears carefully,leaving a bit of core at the bottom. Fill the center with chocolate, and then replace the top part of the core(s), with the stem(s) attached. In fact, Foodie, I may have to try this myself!
Monday, December 16th 2013 at 10:25 am |
Seriously…this is gorgeous dessert Adri! The leaf cutouts are fabulous…and the gold-wow!(but I would have to REALLY like the people I serve it to) Love the snowflakes:)
Monday, December 16th 2013 at 10:45 am |
Hi Laney,
Thank you! Pears are so elegant, poached, baked, roasted, you name it. I love them. I hope you are having a wonderful holiday season!
Monday, December 16th 2013 at 12:02 pm |
The gold is echoed by the sumptuous pears. Truly, a dessert fitting for the New Year!
Monday, December 16th 2013 at 12:09 pm |
Hi Deb,
Thank you! And Happy New Year!
Monday, December 16th 2013 at 1:17 pm |
Well, Adri, you’ve just given me my New Year’s Eve dessert. And I just got a box of pears from Harry & David’s. These look divine. Do you have a good source for gold leaf? Love the spiced caramel sauce (and the snowflakes too).
Monday, December 16th 2013 at 1:43 pm |
Hi,
I’m so glad you are going to make these! Yes, you can get the gold leaf from FancyFlours.com. Aren’t Harry & David’s pears wonderful? Enjoy! Buone feste!
Monday, December 16th 2013 at 3:52 pm |
Sono perfette e golose complimenti !!!r
Monday, December 16th 2013 at 4:42 pm |
Grazie Simona! Buone feste a te e la tua famiglia!
Monday, December 16th 2013 at 4:53 pm |
I love to serve a very special dessert on New Year’s Eve and I think this would be perfect. I always look for recipes that I can prepare ahead, at least part of it. Pears are one of my favorite fruits especially when wrapped in pastry and drizzled with caramel sauce. Happy Holiday best wishes to you and your family, Adri.
Monday, December 16th 2013 at 6:10 pm |
Hi Cathy,
I am pleased to hear this one caught your eye. Pears are so elegant, aren’t they? Roasted, poached or baked in a tart, you name it, they always make a wonderful dessert. Have a wonderful holiday season!
Monday, December 16th 2013 at 6:18 pm |
These sound SO wonderful. What a perfect, delicious dessert for the holiday season!
Monday, December 16th 2013 at 6:57 pm |
Hi Amy,
Thanks! I’m glad you like this one. Yes, indeed, a holiday dessert! Merry Christmas to you and yours!
Monday, December 16th 2013 at 7:03 pm |
They are a thing of beauty with or without gold leaf and caramel sauce.
Monday, December 16th 2013 at 7:13 pm |
Greetings, Val!
Thank you for the kind words. These pears in pastry have been around forever, yet they never seem old. This one is a classic, no doubt about it! Merry Christmas to you!
Monday, December 16th 2013 at 7:09 pm |
First, I like the snowflakes! I don’ find them distracting at all. I loved these pears when you first posted them. I really do hope that I finally try this. I have those same little leaf cutters, and HATED them the one time I used them. The dough stuck. But, I think it’s me. I was too impatient, and probably should have floured them more. I’m going to try, and you know that if I do, I’ll let you know.
Monday, December 16th 2013 at 7:12 pm |
Hi,
Thank for the vote of snowflake confidence! Oh, do try this. I can’t wait to hear what you think. And yes, do flour those little cutters. It makes a big difference. I always shied away from tools like that. I always figured it was one more gimmicky thing, but I am really pleased that I got them. I have gotten a ton of mileage out of them. Merry Christmas!
Monday, December 16th 2013 at 7:40 pm |
Love your blog. Will explore further! Thanks for the visit!
Monday, December 16th 2013 at 7:52 pm |
Benvenuta!
I enjoyed you site, and I am so glad you stopped by! Alla prossima!
Monday, December 16th 2013 at 8:56 pm |
Oh my goodness, Adri, this is so beautiful! I am so impressed by your pastry making skills! Your pears look delicious… and I adore them with caramel. Incidentally, did you know that the skin of pear contains natural aspirin?!
Monday, December 16th 2013 at 10:29 pm |
Hi Lizzy,
I am so pleased to hear you like this one, and thank you for the kind words. I am quite unaware of this aspirin-like property of the skin of pears. How fascinating. I love learning tidbits like that. Thanks for the enlightenment. Best holiday wishes to you and yours!
Tuesday, December 17th 2013 at 12:10 am |
These are so pretty, perfect for a festive dinner. I love the sound of the spiced caramel sauce, it can be used on so many things. Btw, your Christmas header is really pretty. GG
Tuesday, December 17th 2013 at 7:40 am |
Hello Glamorous one!
I’m with you – these pears are made for Christmas dinner. I’m glad to hear you like the header-it was fun to put together!
Tuesday, December 17th 2013 at 1:07 pm |
Il est tellement glamour, tante Marie! GREG
Tuesday, December 17th 2013 at 2:04 pm |
Merci, Monsieur Sup!
Tuesday, December 17th 2013 at 2:23 pm |
Guess what I got yesterday? 6 pears from Harry and David! They’re not quite ripe yet though. I think I will try it with the puff pastry, which one did you prefer Adri? I love the thought of your spiced caramel, you got me at peppercorns! Beautiful elegant dessert, just beautiful!
Tuesday, December 17th 2013 at 8:21 pm |
Hi Marie,
Hey what is this? Everyone is getting Harry & David Pears except me! Harumph! Aren’t they the most magnificent pears ever? About the pastry, I prefer the classic sweet version. I really think it has more flavor than most storebought puff pastry. I hope you enjoy this. The spices really are nice, and you can up them if you like. I’m glad you like the header – we had fun putting together our little scene. Buone feste a te e la tua famiglia!
Tuesday, December 17th 2013 at 2:24 pm |
P.S. I love your header and your snowflakes it’s fun and festive!
Tuesday, December 17th 2013 at 11:44 pm |
This looks like such a exquisite dessert, Adri! Adding the flakes of gold leaf to the sauce brings it over the top in elegance. It would be perfect for a New Year’s Eve dinner party!
Wednesday, December 18th 2013 at 7:10 am |
Ciao Pat,
I’m with you about New Year’s Eve. This would be great. Thanks for the kind words and for stopping by. Merry Christmas to you and yours!
Wednesday, December 18th 2013 at 1:09 am |
Gorgeous as usual Adri. I love your leaf and vine cutters — so pretty, and I am sure they are delicious too. Have a wonderful holiday and enjoy all those yummy things you are cooking up. I love just looking at them.
Wednesday, December 18th 2013 at 7:11 am |
Ciao Trisha,
You know me and sweets. I personally believe this class of food ought to be part of the Food Pyramid! Buone feste a te e la tua famiglia!
Wednesday, December 18th 2013 at 2:51 am |
Beautiful!
Buon Natale!
Wednesday, December 18th 2013 at 7:12 am |
Benvenuto!
And thank you! Buone feste!
Wednesday, December 18th 2013 at 5:42 am |
Very elegant indeed, Adri! And they actually don’t look too terribly hard to make.
Wednesday, December 18th 2013 at 7:13 am |
Hi Frank,
Aren’t pears wonderful? This is such an elegant way to prepare them, and you are correct in thinking it is not hard to do. I hope you give it a try. This one is so nice for a holiday dinner. Bone feste!
Wednesday, December 18th 2013 at 10:41 am |
They look so beautiful and elegant! Love those leaf cutters too.
Wednesday, December 18th 2013 at 10:51 am |
Hi Angie,
Thank you. I love this dessert. I just can’t tell you how much mileage i have gotten out of the leaf cutters. I started using them at Thanksgiving, and I have not stopped. They are pretty spiffy. Thanks for stopping by. Buone feste!
Wednesday, December 18th 2013 at 12:18 pm |
Goodness, those are beautiful! You have a delicate touch and a patience that I lack. Brava!
Wednesday, December 18th 2013 at 12:53 pm |
Ciao Trix,
Thank you! I’ve seen your work – Trix, you can do this! Buone feste!
Wednesday, December 18th 2013 at 1:50 pm |
Wow,this is gorgeous! Not to mention spectacular – this looks so great. Lovely recipe – thanks so much. Hope you have a wonderful Christmas!
Wednesday, December 18th 2013 at 2:53 pm |
Hi John,
I’m glad you like this one. Thank you for the kind words. And Merry Christmas to you and yours!
Wednesday, December 18th 2013 at 2:00 pm |
Holy cow these are gorgeous! I’ve made American southern apple dumplings which are similar but I’m dying to give these a try. Those cutters are fantastic. Nothing like that down here, sadly. How easy is that to make the leaves.
Wednesday, December 18th 2013 at 2:55 pm |
Hi Maureen,
Thank you so much for the kind words – I adore these little cutters. I purchased them at Williams-Sonoma. They have some Christmas ones now – trees and a sleigh, but these were in the stores at Thanksgiving time. Check out their sale page-maybe you will get lucky! Merry Christmas to you and yours!
Wednesday, December 18th 2013 at 5:15 pm |
Pears wrapped in pastry is a classic and one of the best desserts in the whole world. Your sauce really takes it over the top and so does your elegant presentation. Love this post. It inspires me to give this a try. I’ve always been leery of wrapping the pastry (fear of failure actually), but you’ve given such excellent tips and instructions. Bravo.
Sam
Wednesday, December 18th 2013 at 6:49 pm |
Hi Sam,
You are so right about this being a classic. Maybe one of the reasons why this one endures is that it comes together surprisingly easily. The pastry is truly forgiving, and the pear, once baked is tender and sweet, a perfect match for the pastry. This dessert is, as they say, greater than the sum of its parts. I am truly flattered that my article has inspired you to try this. Thank you very much for telling me. I have no doubt you will produce a beautiful dessert, one you will be proud to serve to your family and guests. Merry Christmas to you and yours!
Wednesday, December 18th 2013 at 8:19 pm |
What an elegant dessert indeed! I love the idea of making pretty patterns with the pastry too! 😀
Wednesday, December 18th 2013 at 9:37 pm |
Hi Lorraine,
Thank you so much. These were an absolute pleasure, and my leaf cutters came in very handy! Happy holidays to you and yours!