Pastry-wrapped caramel pears

Recipe from: 7 October 2015
recipe, fruit, bake

Ingredients 9
Servings 6
Time 25 min + Standing time


  • 4-6
    pears, peeled
  • 250
  • 1
    cinnamon stick
  • squeeze of lemon juice
  • 125
    tinned caramel
  • 1
    roll ready-made puff pastry, thawed
  • 1
    large egg, lightly beaten
  • cinnamon sugar
  • vanilla ice cream or mascarpone, to serve


Preheat oven to 200°C.

Cut the core of the pears out from the bottom. Work carefully to remove the pips.

Heat 1,2 litres of water and add the sugar, cinnamon and lemon juice. Simmer the pears gently for 10 minutes or until almost tender. Turn them halfway. Remove from the cooking liquid and cool.

Stir the caramel until smooth. Pipe the caramel into the hollow of each pear.

Cut the puff pastry into 1cm strips. Place the pears onto a greased baking tray. Twist the strips around the pear, starting at the bottom to seal the caramel in. When one strip ends, brush the end with a little water and then attach the next strip. Brush the pastry carefully with egg. Sprinkle with cinnamon sugar. Bake in a preheated oven for 15 to 20 minutes or until golden. Serve warm accompanied with vanilla ice cream or mascarpone.

Text and image:
Ideas magazine

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Read more on: recipe  |  bake  |  fruit

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