Description
Here is my version of a classic recipe, traditionally made with apples. It's one of those dishes that when you are sure you don't have enough space for dessert, you suddenly change your mind.
Ingredients
| 1 | pk | puff pastry |
| 3 | pears | |
| 1⁄2 | c | maple syrup |
| 2 | T | butter |
| 1 | ds | red wine (optional) |
| oz | fresh thyme sprigs |
Notes
You can't go wrong with this dessert. It is beautiful and delicious and easy to prepare. Just give yourself enough time, because sometimes things take longer than to get to that perfect point that at other times.
Instructions
Defrost the puff pastry. This takes about an hour.
Preheat the oven to 375F. Melt a wad of butter in an 8" ovenproof saucepan. Enameled cast iron is a good choice. Add maple syrup and reduce until it is more viscous. Slice 3 or 4 pears into chunks. Roll in the syrup and cook for about 20 minutes until syrup thickens even more. I like to add a touch of red wine to the mixture, but then you have to reduce longer to get it thicker). Roll the puff pastry out into a circle big enough to drape over the saucepan. You may need some flour so that it doesn't stick to your counter or rolling pin. Cover the pear mixture with the pastry and put in the oven, for 20-30 minutes, until pastry is puffy and golden brown. Take out of the oven and flip out onto a large plate. (this can be a bit tricky if your maple syrup is still very runny, but you can do it!) Sprinkle with fresh thyme. Serve it up. It'll last 5 minutes, if that.
