Ingredients
Scale
- 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
Instructions
- 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.
