Saturday, September 5, 2009

Pears in Puff Pastry

We have literally hundreds of these pears on our tree this year. I've never been quite sure what kind of pears they are. They are the type that doesn't ripen on the tree, I know that. They ripen weeks after they're picked. Since these are not truly "ripe," but they fell off the tree yesterday, I used them like apples.
This is one half of a sheet of puff pastry. I sprinkled sugar and cinnamon over everything and baked until brown and puffy. They tasted like apples to me.

2 comments:

Paul said...

I have really enjoyed looking at all the wonderful photos of your culinary accomplishments.

About the pears: I made poached pears in wine a few times. The first time they where wonderful, but the second time not so great. I don't know why the difference, but they were good the first time. But pear pastry sounds so good!

Paul said...

Oh, yes, I forgot: I am pretty sure they are Barlett pears. Once they start to ripen they go soft very quickly. I like them "al dente," though. If you have lots, and lots, make them into a puree pear juice preserve.

http://www.produceoasis.com/Items_folder/Fruits/Bartlett.html