Description
- An exquisite, show-stopping Poached Pear Wrapped in Brie & Puff Pastry: tender, spiced pears and creamy Brie encased in golden, flaky pastry. Perfect for an elegant appetizer or dessert.
Ingredients
Scale
- 2 firm pears, peeled (keep stems on)
- 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 of brie or camembert (about 150–200 g)
- 1 egg, beaten (for egg wash)
- Fresh thyme (optional garnish)
Instructions
- 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.
- 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.
- 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 in the very center and the poached pear upright on top. Fold 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.
- Bake: Preheat your oven to 200°C (400°F). 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.
- 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.
Notes
- 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.
- Prep Time: 30 minutes
- chill time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Poaching, Baking, Wrapping
- Cuisine: European
Nutrition
- Serving Size: ~200 g (½ pear + about 60–70 g of cheese puff pastry)
- Calories: ~450 kcal
- Sugar: ~25 g
- Sodium: ~300 mg
- Fat: ~25 g
- Saturated Fat: ~10 g
- Unsaturated Fat: ~12 g
- Trans Fat: ~0.2 g
- Carbohydrates: ~35 g
- Fiber: ~5 g
- Protein: ~10 g
- Cholesterol: ~40 mg
Keywords: Poached Pear, Brie En Croute, Puff Pastry Dessert, Savory Pear, Elegant Appetizer, Baked Brie, Fruit Dessert, Holiday Appetizer, European Dessert, Easy Bake