Pouched pear in wine & pastry
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INGREDIENTS
Dough ingredients-
2 cups flour
1/2 tsp salt
8 Tbsp. unsalted butter
1 egg for the dough
1 egg to brush
1 Tbsp. sugar
1-2 Tbsp. ice water
3 Pears (prefer Bosc Pears)
For Sauce-
1 tsp. orange zest or Lemon zest
3 black peppercorns
6 whole cloves
1/2 cup sugar
2 cups port wine
2 cups orange juice
2 cups tap water
TO MAKE
place all ingredients in a pot, including the pear, do not peel of the skin, keep the stem intact.
Cook for 30 minutes. remove from sauce and let the pears cool completely.
Return the sauce to the heat, bring to a boil, simmer for 10-15 minutes uncovered.
Mix all dough ingredients, wrap in clear plastic and refrigerate for one hour.
Use a rolling pin to open the dough, thickness should be about 1/4 “
Use a pizza roller to cut long stripes of dough, about 1” wide x 10” long.
Cut a sharp base of the cold pears to make it stable.
Wrap the dough around the pear as it shown in the pictures
Overlap the dough to cover the whole pear.
Use the leftover dough to create two small leaves for each pear.
Brush the pears with egg, Bake at 375F (170C) until it is golden brown.
Let pears to cool down completely.
Serve a whole pear or slice to halves, drizzle some of the sauce before serving.
Enjoy a delicious a fall or Shavuot mini cakes & share with family & friends.
As always, with love, from my kitchen to yours
Enjoy 💕
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