Exquisite Poached Pear Wrapped in Brie & Puff Pastry: A Show-Stopping Bake

Poached Pear Wrapped in Brie is an exquisite and truly show-stopping bake that effortlessly combines elegance with incredible flavor. Imagine tender, subtly spiced poached pears nestled within a creamy blanket of melted Brie, all encased in golden, flaky puff pastry. This delightful creation is simple, delicious, and guaranteed to impress your guests, offering a perfect balance of sweet, savory, and aromatic notes without the need for wine in the poaching liquid.

This recipe elevates humble ingredients into a sophisticated appetizer or a unique dessert, proving that impressive results don’t require complex techniques. Its beautiful presentation and harmonious flavors make it ideal for special gatherings, holidays, or any occasion where you want to serve something truly memorable. You can visit our New York for more delicious recipes.

Why You’ll Love This Dish

Feature	Benefit
Elegantly Simple	Looks incredibly impressive but is surprisingly easy to assemble and bake.
Unique Flavor Combo	Combines sweet, spiced pears with creamy, savory Brie for a delightful contrast.
Show-Stopping Presentation	Golden puff pastry encasing a whole pear and melted cheese is visually stunning.
No Wine Needed	Poaches pears in aromatic pomegranate juice, making it accessible for all.
Versatile Serving	Perfect as a sophisticated appetizer or a unique dessert.

An Overview of Flavors and Textures

The Poached Pear Wrapped in Brie & Puff Pastry is a symphony of contrasting flavors and luxurious textures.

The pears, gently poached in a fragrant liquid of pomegranate juice, sugar, cinnamon, star anise, and orange zest, become wonderfully tender and infused with aromatic sweetness. Their natural fruitiness provides a refreshing counterpoint.

Nestled around the pear is the Brie cheese, which melts into a gloriously creamy, gooey pool that is rich, mild, and savory. Its luscious texture perfectly embraces the tender fruit.

All of this deliciousness is enveloped in a sheet of puff pastry, which bakes to an incredibly golden, flaky, and crisp perfection. The pastry provides a delightful crunch that contrasts beautifully with the soft pear and melted cheese. A final garnish of fresh thyme adds a subtle, earthy, aromatic note, tying together this harmonious and utterly addictive bake.

The Star of the Show: The Aromatic Poached Pear

While the flaky pastry and creamy Brie are undeniably delicious, the true defining characteristic and “star” of this Poached Pear Wrapped in Brie & Puff Pastry is the aromatic poached pear itself. Gently simmered in a fragrant bath of pomegranate juice, sugar, cinnamon, star anise, and orange zest, the pears undergo a magical transformation. They become incredibly tender, almost melting in your mouth, while absorbing the deep, warm spices and subtle fruitiness of the poaching liquid. This infusion elevates their natural sweetness and creates a soft, yielding texture that is the perfect, elegant centerpiece within the creamy Brie and crisp pastry. The poaching process ensures the pear is not just cooked, but truly imbued with a sophisticated flavor profile.

How to Make Your Poached Pear Wrapped in Brie & Puff Pastry

Crafting this elegant bake is simpler than it looks, involving gentle poaching and clever pastry wrapping. The result is a truly impressive sweet and savory treat.

Prep Time: 30 minutes Cook Time: 30 minutes Chill Time: 10 minutes Total Time: 1 hour Servings: 2 Difficulty: Medium

Ingredients

Component	Amount	Ingredient	Notes
For the Poached Pears:	2	Firm pears, peeled	Keep stems on for presentation
	500 ml	Pomegranate juice
	100 g	Sugar
	1	Cinnamon stick
	1	Star anise
	Zest of ½	Orange
To Assemble:	1 sheet	Puff pastry, thawed
	1 small wheel	Brie or camembert	About 150–200 g
	1	Egg, beaten	For egg wash
	Optional	Fresh thyme	For garnish

Instructions

1. Poach the Pears: In a medium saucepan, combine the pomegranate juice, sugar, cinnamon stick, star anise, and orange zest. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar dissolves. Carefully add the peeled pears (keeping the stems on) to the simmering liquid. Poach gently for 15–20 minutes, or until the pears are just tender when pierced with a fork but still hold their shape and are not falling apart. Remove the saucepan from the heat and let the pears cool completely in the poaching liquid. This allows them to absorb more flavor and achieve a beautiful color.
2. Prep the Brie: Once the pears are cool, carefully remove them from the poaching liquid. Take the small wheel of Brie or Camembert. Using a small knife, carefully trim off just enough of the top rind to create a flat surface for the pear to sit upright in the center. If needed, you can scoop out a little cheese from the center to make a small well for the pear’s base.
3. Wrap in Puff Pastry: Lightly roll out the thawed sheet of puff pastry on a clean, lightly floured surface or directly on parchment paper. Place the prepared Brie wheel in the very center of the rolled-out pastry. Carefully place one of the poached pears upright on top of the Brie, making sure it’s centered. Gather the puff pastry up and around the Brie and the base of the pear, folding it like a gift or a rustic parcel. Gently press and seal the edges of the pastry together at the top, leaving the pear stem exposed. Repeat with the second pear and Brie if making two. Transfer the wrapped pastry to a baking sheet lined with parchment paper. Chill in the fridge for 10 minutes; this helps the pastry puff up nicely.
4. Bake: Preheat your oven to 200°C (400°F). While the pastry chills, lightly beat the egg for the egg wash. Brush the entire surface of the puff pastry (avoiding the pear stem) generously with the beaten egg. Place the baking sheet in the preheated oven and bake for 25–30 minutes, or until the puff pastry is deeply golden brown and beautifully puffed, and the Brie is bubbling invitingly at the edges.
5. Serve: Carefully remove the baked pastry from the oven. Let it rest for a few minutes on the baking sheet before transferring it to a serving plate. Garnish with fresh thyme sprigs if desired for an extra aromatic touch. Serve warm, either as an elegant appetizer or a unique dessert. You can optionally drizzle with a little of the reserved poaching syrup for added sweetness and shine.

Expert Tips for Your Poached Pear Pastry

Category	Tip
Pear Selection	Use firm, ripe pears (like Bosc or Anjou) that hold their shape well during poaching. Keep stems on for presentation.
Poaching Doneness	Poach until just tender. Over-poached pears will be too soft and hard to handle for wrapping.
Pastry Handling	Work with cold puff pastry. If it becomes too warm and sticky, chill it briefly before handling and wrapping.
Brie Choice	A small wheel of Brie or Camembert works well. Ensure the rind is thin if you’re not removing it entirely.
Chilling Time	The 10-minute chill before baking helps the pastry maintain its shape and ensures a flakier crust.

Conclusion: Your Show-Stopping Sweet & Savory Delight

The Poached Pear Wrapped in Brie & Puff Pastry is an absolute triumph of elegance and flavor, delivering a truly show-stopping experience with surprising ease. With tender, aromatic pears, creamy melted Brie, and golden, flaky pastry, it’s a harmonious blend of sweet and savory that delights the senses. Perfect for any special occasion, this Poached Pear Wrapped in Brie is sure to become a cherished recipe that impresses every guest.

Frequently Asked Questions (FAQ)

Can I use wine instead of pomegranate juice for poaching? Yes, traditionally pears are often poached in white or red wine (e.g., Pinot Grigio or Merlot). You can substitute the pomegranate juice with your preferred wine for a classic flavor profile.

What other cheeses can I use instead of Brie? A small wheel of Camembert is a perfect substitute. For a tangier flavor, you could try a soft, creamy goat cheese.

Can I prepare this dish ahead of time? You can poach the pears and prepare the Brie a day in advance, storing them in the refrigerator. Assemble and bake the pastry just before serving for the best crispness.

How do I make a balsamic glaze for drizzling? You can simmer balsamic vinegar in a small saucepan over low heat until it reduces by about half and becomes thick and syrupy. Let it cool; it will thicken further.

Print