<strong>Caramel Poached Pears in Puff Pastry with Vanilla Cream - September 2, 2005</strong>
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Caramel Poached Pears in Puff Pastry with Vanilla Cream - September 2, 2005

Chef Larry R. Walker, Jr. - Hilton Wichita Airport
"Cooking with KAKE" - Recipe of the Week
Ingredients:

  • 1 29 Oz. Can Pear Halves in Light Syrup

  • 6 Puff Pastry Sheets

  • 2 Eggs, eaten (egg wash)

  • 2 Boxes Light Jell-o Vanilla Instant Pudding

  • 4 Cups Skim Milk

  • 4 Cups Whipped Cream

  • 4 Oz. Butter

  • 8 Oz. Brown Sugar<.li>
Directions:

  1. Take 6 sheets of puff pastry and brush 3 with egg wash.

  2. Stack one puff pastry sheet on each of the ones that have been brushed with egg wash of you have 3 stacks of 2 puff pastry sheets.

  3. Next, cut circles in the puff pastry about 6 inches in diameter (3 per sheet).

  4. Next, cut a 4 inch circle on each of the puff pastry circles creating a hollow center (do not remove the center until after baking the puff pastry).

  5. Bake the puff pastry at 400 degrees for approximately 15 minutes or until golden brown.

  6. Allow puff pastry to cool then remove the center.

  7. Add 4 cups of skim mile to the 2 boxes of pudding.

  8. Allow 30 minutes for the pudding to set up and fold the whip cream into the pudding.

  9. Pour the pudding mixture into the puff pastry and refrigerate.


Caramel Poached Pears

  1. Add butter to sauté' pan and allow to melt.

  2. Add the brown sugar to the butter and dissolve the sugar.

  3. Add the pears and sauté' for approximately 2 minutes.

  4. Remove the puff pastry with the pudding mixture in it and place 1 pear half into each puff pastry and drizzle remaining sauce over the top of each.

  5. Refrigerate until service.


Serves 6

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