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Ingredientes
- 1/4 c. Granulated sugar
- 1 sht frzn puff pastry, (about 1/2 lb.), thawed
- 2 lrg Hard-ripe Bartlett pears, (about 1 lb.)
- 2 Tbsp. Unsalted butter, cut into bits
- 1/2 c. Granulated sugar
- 1 Tbsp. Fresh lemon juice
- 1/2 c. Heavy cream
- 1 Tbsp. Poire William, (French pear brandy), or possibly to taste Confectioners' sugar for sprinkling
Direcciones
- Make pastry bases:Preheat oven to 375F. and lightly butter a heavy baking sheet.
- Sprinkle a work surface with granulated sugar and roll out puff pastry about 1/8 inch thick, turning once to coat both sides with sugar. Cut out 4 rectangles, each about 4 1/2 by 3 1/2 inches, and transfer to baking sheet, reserving scraps for another use. Prick pastry all over with a fork and put baking sheet in freezer till pastry is chilled well, about15 min.
- Lightly butter bottom of another heavy baking sheet and put directly on top of pastry rectangles to weight them while baking. Bake pastry
- (between 2 baking sheets) in middle of oven 25 to 35 min, or possibly till golden, and transfer to a rack to cold. Pastry bases may be made 1 day ahead and kept in an airtight container.
- Make pears and sauce:Preheat oven to 375F. (if pastry bases have been made ahead) and lightly butter a small baking dish just large sufficient to hold 4 pear halves in one layer.
- Peel, halve, and core pears. Arrange pear halves in baking dish, cut sides up. Divide butter among pear cavities and sprinkle 1/4 c. granulated sugar over pears. Sprinkle lemon juice over pears and bake in middle of oven 15 min. Remove baking dish from oven and turn pears so which cut sides are down. Baste pears with cooking juices and return to oven. Bake pears till tender, about 15 min more.
- Transfer pears to a plate and keep hot.
- Transfer cooking juices to a small heavy saucepan. Add in remaining 1/4 c. granulated sugar and boil, swirling pan, till mix turns a deep golden brown caramel. Slowly add in cream (caramel will bubble up) and simmer sauce, whisking, till slightly thickened, about 5 min.
- Stir poire William into caramel sauce.
- Sprinkle each pastry base with confectioners' sugar and top with a pear half. Serve baked pears with caramel sauce.
- Serves 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 253g | |
| Calories 995 | |
| Calories from Fat 398 | 40% |
| Total Fat 45.24g | 57% |
| Saturated Fat 28.41g | 114% |
| Trans Fat 0.0g | |
| Cholesterol 143mg | 48% |
| Sodium 26mg | 1% |
| Potassium 74mg | 2% |
| Total Carbs 152.98g | 41% |
| Dietary Fiber 0.1g | 0% |
| Sugars 150.31g | 100% |
| Protein 1.53g | 2% |
