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No Sugar Puff Pastry Swirling Pears



  • 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


  1. Peel and core the bottom of the pears, leaving the stems. Set aside.
  2. Combine water, stevia, and vanilla bean paste over medium heat.
  3. When it starts to boil, turn the fire to low and add the pears.
  4. Cook the pears for 20 minutes or until soft, turning occasionally.
  5. Remove the pears and cool in the fridge for at least an hour.
  6. Add the cream to the water and cook down until there’s less than a cup. Set aside.
  7. Once pears are cool to the touch, preheat oven to 350 degrees.
  8. Lay out the puff pastry sheet and use a rolling pin to make it an even rectangle.
  9. Cut strips about 3/4 inch wide and the length of the sheet.
  10. One small pear will only use one strip, but larger pears will need two strips with one end smushed together.
  11. Just begin wrapping the pastry strip from the top of the pear all the way down to the bottom.
  12. Tuck the extra inside the pear where it’s been cored.
  13. Do this for all the pears.
  14. Brush the outside of each pear with the 2 tablespoons of heavy cream. Sprinkle with just a pinch of stevia.
  15. 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.
  16. Bake for 20-25 minutes until golden brown.
  17. Once the pears are plated, drizzle the cream sauce of the top of each.
  18. Serve immediately.
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