Preheat oven to 400 degrees. Line a rimmed baking pan with parchment paper. Spray parchment with nonstick spray; set aside.
Not only are these tender pears baked in crispy puff pastry but they also get drizzled with a homemade caramel sauce and topped with vanilla ice cream just before serving.
Servings and Ingredients
|½ (17.3-oz.) pkg. frozen puff pastry, thawed, (1 sheet)|
|4 medium pears, peeled, cored, and halved; stems intact|
|1 tbsp. plus 1/3 c. packed Hy-Vee brown sugar, divided|
|1 tsp. Hy-Vee ground cinnamon|
|½ tsp. Hy-Vee ground nutmeg|
|1 Hy-Vee large egg, beaten|
|¼ c. Hy-Vee salted butter, cut up|
|¼ c. Hy-Vee heavy whipping cream|
|2 tbsp. Hy-Vee Select 100% pure maple syrup|
|¼ tsp. Hy-Vee salt|
|3 tbsp. Hy-Vee chopped pecans, toasted|
|Hy-Vee We All Scream! vanilla ice cream, for serving|
Things To Grab
- Large rimmed baking pan
- Parchment paper
- Hy-Vee nonstick cooking spray
- Rolling pin
- Sharp knife
- Silicone pastry brush
- Heavy 1-quart saucepan
Unroll puff pastry on a lightly floured surface. Using a rolling pin, roll pastry to a 16x9-inch rectangle. Cut pastry into 8 pieces; set aside.
Place pear halves, flat sides down, on work surface. combine 1 tablespoon brown sugar, cinnamon, and nutmeg; rub on pears. Cover each with a pastry piece, trimming excess pastry. Transfer pears to prepared pan. Cut leaves from pastry trimmings; attach to pears. Cut slits in pastry with a sharp knife and brush with egg.
Bake for 20 to 25 minutes or until golden. Let stand 10 minutes in pan. For sauce, combine remaining 1/3 cup brown sugar, butter, cream, syrup, and salt in a heavy 1-quart saucepan. Bring to a boil stirring until sugar is dissolved. Reduce heat. Gently boil 3 minutes (do not stir). Remove from heat. Stir in pecans. Cool slightly.
Serve pears, topped with ice cream and maple-pecan sauce.
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 35mg
- Sodium: 230mg
- Total Carbohydrates: 45g
- Protein: 3g