Pears poached in a maple caramel sauce then baked with a traditional puff pastry crust, a simple yet elegant dessert. Serve warm with vanilla ice cream and enjoy!
I made the recipe as written, but also added a splash of bourbon to the sauce. Puff pastry tends to always be a little chewy (I use it in other recipes such as chicken pot pie), so maybe next time I might try another option, like phyllo. To previous reviewers who end up with soggy dough: Make sure the pastry is on top of the pears while baking, and make sure the dough is thoroughly baked before pulling the tart out of the oven and flipping it over.
Read MoreThe pears with the sauce tasted wonderful, but the crust turned out heavy and soggy. If I make it again, I will just use the pears in the sauce simmered on the stove. Or? Could it be made as a tart instead with the crust pre-baked a bit so the juice doesn't make it soggy and put the simmered pears and sauce on top to finish baking?
Read MoreThe pears with the sauce tasted wonderful, but the crust turned out heavy and soggy. If I make it again, I will just use the pears in the sauce simmered on the stove. Or? Could it be made as a tart instead with the crust pre-baked a bit so the juice doesn't make it soggy and put the simmered pears and sauce on top to finish baking?
I made the recipe as written, but also added a splash of bourbon to the sauce. Puff pastry tends to always be a little chewy (I use it in other recipes such as chicken pot pie), so maybe next time I might try another option, like phyllo. To previous reviewers who end up with soggy dough: Make sure the pastry is on top of the pears while baking, and make sure the dough is thoroughly baked before pulling the tart out of the oven and flipping it over.
I would definitely make this again. I made this for Christmas with my Husband's family and they loved it! I added a splash of ginger brandy to the sauce and cooked the sauce a little longer to let it thicken. YUM!
I made it just as written and it was excellent! I pears were extra firm, which I was worried about but it turned out great. Will for sure make again.
A hit! The caramel turned to a toffee consistency in the oven. After some resting time toffee melted with the pear juice, delicious!
Very tasty. There was too much juice, most of which I could remove. But the puff pastry crust was tough. If I try it again, I will poach the pears and serve over separately baked puff pastry.
This came out really good. The syrup is really was sweet with a nice maple flavor. Another reviewer includes bourbon which would go great with this flavor profile. The puff pastry was soft but not mushy. My husband was able to pick it up and eat it like a slice of pizza. Overall, its a was great recipe that is easy to make.
I followed the recipe , I drained most of the juice out of the skillet before baking. I took the pastry out and put on a plate right side up and put the remaining juice around the plate. I kept it right side up so the pastry would not get soggy. Thanks for the great recipe!
My husband took this out of the oven, flipped it, and started to eat it. He declares it delicious. Simple to make n very tasty!!
Added a splash of good Kentucky Bourbon to the sauce and cooked it in the oven about 7 minutes longer until the crust was a golden brown.....,,yum!! Everyone loved it.
