Honeyed Pears in Puff Pastry





4 small pears

1 sheet of ready made puff pastry dough, thawed

4 cups water

2 cups sugar

1 cup honey

1/2 lemon

1 vanilla bean, seeded with hull reserved

3 sticks of cinnamon

6-8 whole cloves



Peel pears and core from the bottom. Cut the bottom of the pears strait across, so they will stand upright.

In a medium saucepan, combine the 4 cups water, 2 cups sugar and 1 cup honey.  Bring to a simmer over medium-high heat.  When the sugar has melted, add the pears, vanilla seeds and hull, 1/2 lemon, cinnamon and cloves.  Simmer until the pears are fork tender.  This can take 20-40 minutes, depending on the ripeness of your pears.

Preheat oven to 400 degrees.

When the pears are soft, remove them from the pot and allow them to cool slightly.  Discard solid pieces from saucepan and reserve 1 1/2 cups of the poaching liquid.  While pears are cooling, cut the puff pastry into 1/2″ strips.  One sheet of puff pastry will cover 4 small pears.  Large pears will need a second sheet of puff pastry to compensate.

Wrap cooled pears with puff pastry starting at the bottom and working upwards.  When you come to the end of a pastry strip, brush it lightly with water and press to adhere to the next pastry strip.  Continue wrapping until you reach the top of the pear.  Tuck the end of the last pastry piece behind the previous dough spiral.  Place wrapped pears on a parchment lined jelly roll pan and bake for 15-20 minutes, or until puff pastry is golden brown.

Simmer the reserved poaching liquid over medium heat until thick and syrupy.  Plate pears and top with syrup.



 Pere in Aluat de Foietaj 



4 pere nu foarte coapte, curatate de coaja

1 litru de apa

257 grame  zahar

64 grame miere

arome dupa gust: scortisoara, cuisoare, etc.

sucul de la o jumatate de lamaie

200 grame aluat gata preparat, taiat in fasii de 8 mm latime




Curata perele si taie putin din baza, in asa fel incat sa stea drepte fara efort. Apa cu zaharul, mierea, sucul de lamaie si aromele se amesteca si se pun la fiert.
Cand clocoteste se da focul incet si de adauga perele. Perele se fierb (la foc mic) pana ce cutitul intra cu usurinta in ele. Se scot perele din lichid si se lasa la racit.

Din lichidul in care in care au fiert se pastreaza cca 250-300ml, lichid care se va mai lasa pe foc pana capata consistenta unui sirop. Cand perele s-au racit, le umezim putin cu siropul care s-a scurs in farfurie si bobinam fasiile de aluat de foietaj in jurul lor, incepand de jos in sus.

Capatul fiecarei fasii se ascunde in aluat. Se coc in cuptorul incins in prealabil la 200 ° C pana se rumeneste aluatul, in jur de 30 de minute. Puteti proteja coditele perelor daca le infasurati in folie de aluminiu.


  • Wow, ma surprinzi Anca!!! Arata super fain!

    June 07, 2011
    • Anka

      🙂 Merci, Laura!

      June 07, 2011
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    June 11, 2011
    • Ma bucur ca iti place, Luci! 😀

      June 11, 2011
  • Alina

    Dege, arata delicios! Pare imposibila de facut, cand vezi poza, dar defapt este chiar usor. O sa incerc si eu.
    Astept noi retete. 🙂

    July 06, 2011
    • Anka

      Ali e foarte usor de facut si e bun, bun, buuun … :)!

      July 06, 2011
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    December 29, 2011
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    • Woah nelly, how about them aplpes!

      October 29, 2012
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