Baked Stuffed Pear Pastry

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baked-stuffed-pear-pastry
This elegant baked pear is wrapped in a light flaky crust that’s as easy as pie to throw together!

These can be made stuffed or remain un-stuffed, whichever you prefer. Following a dinner party, we prefer to serve the stuffed versions and the filling can be altered in a number of ways. Use craisins instead of raisins, or try different varieties of nuts, add a dash of cardamom or clove.

This recipe is very inexpensive when pears are in season, a homemade pie crust costs less than .50 to prepare.

You’ll Need:
1 Pie Crust (your favorite recipe)
3 Pears
3 Tbsp. Butter
1/3 c. Cinnamon/brown sugar mix
3 Tbsp. Granulated or sanding sugar

Optional Stuffing Mixture: (Combine the following ingredients, mixing well)
1/4 c. Finely Chopped Walnuts or pistachios or pecans or a combination, as desired
2 Tbs Brown Sugar
1 Tbs Butter, softened
1/8 tsp Cinnamon
1 Tbs Raisins

Now for the directions:

If at all possible, Poach pear in wine (of your choice) for 10 minutes and drain. If you don’t like wine or would prefer a non-alcoholic choice, poach pears in Cranberry Juice with 1/4 tsp cinnamon added to the juice. This really brings out the flavor and shouldn’t be skipped, but if you’re REALLY in a hurry to throw a dessert together, the poaching can be skipped.

Roll out pie crust until it’s about 1/8th of an inch thick & cut into 3rds

Center the pear on the pie crust dough, place a tablespoon of butter on the crust at the base of the pear.

Sprinkle generously with cinnamon/brown sugar and wrap crust around pear to shape. If you’d like, cut out a couple of leaf shaped pieces of dough and affix them to the top to give it a little flare.

Brush with egg wash, sprinkle with granulated or sanding sugar.

Bake at 425 degrees for 40 minutes until crust is golden brown.

Alternative Recipe: If you’d prefer the centers of the pears to be filled, after you poach the pears, slice them in half, hollow out the centers and fill them with about 1 1/2 Tbs of the stuffing mixture.

Press the pear back together and hold it closed while you wrap the pastry around it tightly and bake as directed above.

Serves 3
© Can Stock Photo Inc. / Apolonia

THIS POST MAY CONTAIN AFFILIATE LINKS. FULL DISCLOSURE HERE
About Liss 4003 Articles
Melissa Burnell, known to her friends and fans as "Liss," grew up in Southern Maine, now residing in sunny South Carolina. As a busy Wife, Mother of two sons, an avid photographer, and self-employed entrepreneur, Liss understands the value of both time and money.

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