Fragrant Pears in Pastry

Baking and Desserts | Yugoslavian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

I wouldn't say this dessert is for warm weather, but I had to use up some leftover pastry and a sad pair of pears. With the arrival of colder weather, and especially perfect for New Year's, I will definitely repeat this. It's better to use firmer pears, as soft ones will completely break down during cooking.

Ingredients

Pears - 2 pieces
Puff Pastry - 1.8 oz
Sugar - 2 cups
Cinnamon - to taste
Ground clove - to taste
Rum essence - to taste

Step by Step guide

Step 1

Peel the pears and fit them into a pot (or another cooking vessel): they should fit completely inside. Fill the pot with water so that the pears are fully covered. Remember the amount of water used, so it's easier to use a measuring cup.

Step 2

Remove the pears, add sugar to the water in a ratio of 1:3 (1 cup of sugar to 3 cups of water), heat it up, dissolve the sugar, and add cinnamon, cloves, and essence (or a bit of real alcohol). Place the pears in the resulting liquid and simmer on low heat for about 20 minutes, depending on ripeness. You can check if the pears are ready by piercing them with a fork: it should easily go into the flesh if the pear is ready.

Step 3

Carefully remove the cooked pears from the pot and let them cool.

Step 4

Prepare the pastry: roll it out into a rectangle and cut it into strips 0.5 cm wide. Wrap the strips around the pears and place them in the oven to bake for 25–30 minutes until the pastry is golden brown at a temperature of 356°F.