Wrapped Pears with Vanilla Bean Sauce

Wrapped Pears with Vanilla Bean Sauce
Contributor
Wrapped Pears with Vanilla Bean Sauce

Pepperidge Farm

Wrapped Pears with Vanilla Bean Sauce

Impressive and delicious, this is the perfect recipe to make your guests feel special. The puff pastry, pears, and vanilla cream sauce complement each other to give layers of flavor to this mouthwatering dessert. Recipe courtesy of Pepperidge Farm.

4
Servings
191
Calories Per Serving
Deliver Ingredients

Notes

Use a melon baller to core the pears from the bottom and remove the seeds. Peel the pears, leaving the stem intact. You can also cut a thin slice from the bottom of each pear to help it stand upright.

Ingredients

  • 3  Cups  water
  • ¾  Cup  sugar
  • ½  vanilla bean, split
  • Bartlett or Bosc pears, cored and peeled
  • ½  Cup  heavy cream
  • ½  17.3-ounce package puff pastry, such as Pepperidge Farm (1 sheet), thawed
  • 1  Cup  fresh raspberries

Directions

Heat the water, sugar, and vanilla bean in a 2-quart saucepan over low heat until the sugar is dissolved, stirring occasionally.

Add the pears to the saucepan and cook for 10 minutes or until the pears are tender, turning occasionally. Remove the pears from the saucepan. Cover and refrigerate until the pears are cold, 1 hour. Leave the sugar mixture in the saucepan.

Stir the cream into the saucepan. Cook over low heat until the mixture is reduced to about ¾ cup, stirring often, 20 minutes. Remove the vanilla bean and scrape the seeds into the saucepan. Remove the saucepan from the heat.

Preheat the oven to 400 degrees F.

Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet crosswise into 8¾-inch wide strips. Brush the strips with water and sprinkle with additional sugar.

Press the ends of 2 pastry strips together. Starting at the top, wind 1 pastry strip around 1 pear, slightly overlapping the edges of the pastry and tucking the end under the pear. Repeat with the remaining pears and pastry strips. Place the wrapped pears onto a baking sheet. Loosely cover the wrapped pears with aluminum foil.

Bake until the pastries are golden brown, 25 minutes. Spoon the vanilla sauce onto 4 plates. Top each with 1 pear and garnish with the raspberries.

Nutritional Facts

Total Fat
5g
7%
Sugar
1g
1%
Saturated Fat
1g
4%
Cholesterol
42mg
14%
Carbohydrate, by difference
18g
14%
Protein
19g
41%
Vitamin A, RAE
196µg
28%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
126mg
13%
Choline, total
57mg
13%
Fiber, total dietary
3g
12%
Folate, total
66µg
17%
Iron, Fe
9mg
50%
Magnesium, Mg
53mg
17%
Manganese, Mn
1mg
56%
Niacin
9mg
64%
Pantothenic acid
1mg
20%
Phosphorus, P
271mg
39%
Selenium, Se
30µg
55%
Sodium, Na
107mg
7%
Thiamin
1mg
91%
Water
158g
6%
Zinc, Zn
2mg
25%

Wrap Shopping Tip

Look to the deli for cold-cuts and cheeses sliced to order; they'll taste fresher than their vacuum-sealed counterparts.

Wrap Cooking Tip

For a more pronounced flavor, try drizzling your bread lightly with some olive oil and grilling it.