- 3 firm-ripe Bosc pears
- 1 tbsp (15 mL) lemon juice.
- 6 tbsp (90 mL) sugar
- 1/2-lb (225-g) sheet pre-rolled puff pastry
- 1 egg
- 3/4 cup (175 mL) heavy cream
- 1 1/2 tbsp (22 mL) icing sugar
- 1 1/2 tbsp (22 mL) Amaretto Liqueur
Peel, halve and core 3 firm-ripe Bosc pears. Toss with 1 tbsp (15 mL) lemon juice.
In skillet that fits pears snugly, heat 6 tbsp (90 mL) sugar over medium. When it starts melting, stir until liquid and golden. Add pears, cut sides down, and 1 1/2 tbsp (22 mL) butter. Cook 5 minutes then flip. Cook until pears are tender and caramel is mahogany brown, 7 to 9 minutes. Transfer pears to plate.
Remove pan from heat and carefully stir in 3 tbsp (45 mL) water. Cool pears and caramel completely.
Cut 1/2-lb (225-g) sheet pre-rolled puff pastry into 6 rectangles to fit pears. Place on parchment-lined baking sheet. Place pears in centres. Brush pastry with beaten egg and sprinkle with sugar.
Bake on bottom third of 425°F (218°C) oven until puffed and brown, 10 to 12 minutes.
In bowl, whip 3/4 cup (175 mL) heavy cream and 1 1/2 tbsp (22 mL) each icing sugar and amaretto liqueur to soft peaks. Lightly brush pears with caramel and serve with cream.
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