WRAPPED PEARS WITH VANILLA BEAN SAUCE

By Loish

Ingredients

• 3 cups water
• 1/4 cup granulated sugar plus 1/2 tbsp. for dusting pastry
• 1/2 vanilla bean split
• 4 Bartlett or Bosc pears, cored and peeled
• 1/2 cup heavy cream
• 1/2 pkg.(17.3 oz) frozen puff pastry thawed
• 1 cup fresh raspberries

Preparation

Step 1

1. Heat water, sugar, and vanilla bean over medium heat until sugar is dissolved, stirring prn.
2. Add pears and cool for 10 min. turning occasionally. Remove pears, cover them, and refrigerate 1 hour. or until they are cold.
3. Stir cream into poaching juices. Bring to a simmer and cook until reduced by half - about 3/4 cup, stirring often. Remove vanilla bean pieces; if desired, scrape seeds into sauce
4. Preheat oven to 400F. Unfold pastry on a lightly floured board. Cut lengthwise into 8 strips. Brush the strips with water and sprinkle with a little sugar, Press the ends of 2 strips together. Starting at the top, wind a pastry strip around a pear like a beehive, slightly overlapping the edges, then tuck the end under the pear or secure it with tooth pick. Place on a baking sheet then sprinkle with a little more sugar. Repeat with remaining pears.
5. Bake 25 min. or until pastries are golden brown. Spoon vanilla sauce onto 4 plates. Top each with a pear and garnish with raspberries.