Today is about pears. My children just love pears, and I’ve been buying these adorable little teeny tiny pears at the grocery store. I never knew they could be so cute and small. So I had a giant bag of pears and was wondering what I could make with them besides a roasted pear puff pastry tart. Then, I saw these. Aren’t they adorable? I had to try making them myself with the sugar.
Instead of using sugar, I used a stevia blend for baking. The package tells you exactly how much to use based on how much sugar is used in a recipe. Stevia is much sweeter, so it’s significantly less. I used just 1/3 cup of it in the vanilla bean sauce instead of a cup of sugar.
I also just got this strawberry huller the other day, and just love it for all kinds of things. And guess what? It’s perfect for coring the bottom of a pear! I
I core the inside of the pears up about 3/4th of the way, so there’s no core when it’s time to dive in and eat it. After you’ve cored and peeled the pears, set them aside, and then it’s time to make the vanilla sauce.
Combine water, stevia, and vanilla bean paste and let it reach a boil. Then it’s time to add the pears. Let them cook for about 20 minutes, turning them occasionally. Then, remove the pears to the fridge for at least an hour.
While you’re waiting, finish the sauce by adding some heavy cream and cooking it down until there’s about a cup in the pan and set it aside to cool.
Once the pears are cool, remove from the fridge and preheat the oven. Then, it’s time to cut the puff pastry into strips with a pizza cutter or knife. I found 3/4 inch was a good size, but if you have larger pears, up to an 1 inch strips is good. Start at the bottom and insert a little bit of the strip into the cored middle of the pear and then just start wrapping it around.
Finish off at the top. If you have bigger pears, you might end up having to add a second strip, just layer the beginning edge under the first strip and continue wrapping. It’s quite easy. They don’t have to look perfect because the puff pastry puffs up a bit.
Once they are all wrapped, I brush some heavy cream on the puff pastry.
Sprinkle a pinch of stevia blend on each pear.
Now it’s baking time. To prevent the puff pastry from getting too brown, create a tent around the pears like the picture. Then, bake for 20-30 minutes. I found longer makes them quite better and softer, but ovens vary, so just don’t let the puff pastry get too brown and look burned.Print
- 3 cups water
- 1/3 cup stevia baking blend
- 1/2 tablespoon vanilla bean paste OR 1/2 vanilla bean
- 4 Bartlett or Bosc pears, cored and peeled with the stems kept
- 1/2 cup + 2 tablespoons heavy cream
- 1 sheet of Pepperidge Farm Puff Pastry, thawed
- Peel and core the bottom of the pears, leaving the stems. Set aside.
- Combine water, stevia, and vanilla bean paste over medium heat.
- When it starts to boil, turn the fire to low and add the pears.
- Cook the pears for 20 minutes or until soft, turning occasionally.
- Remove the pears and cool in the fridge for at least an hour.
- Add the cream to the water and cook down until there’s less than a cup. Set aside.
- Once pears are cool to the touch, preheat oven to 350 degrees.
- Lay out the puff pastry sheet and use a rolling pin to make it an even rectangle.
- Cut strips about 3/4 inch wide and the length of the sheet.
- One small pear will only use one strip, but larger pears will need two strips with one end smushed together.
- Just begin wrapping the pastry strip from the top of the pear all the way down to the bottom.
- Tuck the extra inside the pear where it’s been cored.
- Do this for all the pears.
- Brush the outside of each pear with the 2 tablespoons of heavy cream. Sprinkle with just a pinch of stevia.
- Place each pear on parchment paper on a cookie sheet. Wad up foil around the pears to prevent the puff pastry from burning. Remove it the last few minutes of baking.
- Bake for 20-25 minutes until golden brown.
- Once the pears are plated, drizzle the cream sauce of the top of each.
- Serve immediately.
Serve immediately and once each pear is plated, add a spoonful of the cream sauce to the plate for dipping. It’s so delicious!
It might look like it has a lot of steps, but it goes together very easily. It’s like serving everyone their own little pie!