Delicious and pretty, these puff pastry wrapped pears, are also easy. Filled with goat cheese and toasted pecans and drizzled with honey or maple syrup. A nice appetizer for entertaining!
3-4ripe but firm pears
2sheets pre-rolled puff pastrythawed, but cold
Milk or creamfor pastry wash
3ozGoat cheese crumbles
Fresh thyme sprigs
Honey or maple syrupfor drizzle
Preheat oven to 400 F. Prepare a baking sheet with a silpat or parchment paper.
Cut pears in half from top to bottom. Using a spoon, scoop out the cord and remove the woody spine leading up to the stem. Place pear half cut side down on parchment lined baking sheet.
Place thawed puff pastry sheet on a cutting board and cut rectangles slightly larger than the height and width of your pear halves. Take one rectangle and place over pear half. Using a sharp knife, trim pastry to fit the pear, tucking/pleating the pastry a bit to make it snug. Repeat with all the pear halves. Use the trimmings to cut small leaf shapes and score the top of the leaves a bit to make veins. Press on to pears.
When all pears are covered, use a sharp knife to make small slits on the top of the pears, to prevent puff pastry from puffing up too much. Brush pastry with milk or cream. *If making ahead, cover and refrigerate to bake later. Remove from fridge for 15 minutes before baking.
Bake in pre-heated oven for 15- 20 minutes, or until golden. *Note: Check at the 15 minute mark. If leaves are getting too dark, place a small piece of aluminum foil loosely over them to prevent further browning. When golden, remove pears from oven and allow to cool at least 5 minutes.
Meanwhile, toast pecans in a dry skillet on the stove-top over medium heat, swirling and stirring until fragrant 3-4 minutes.
To serve, fill pear cavity with goat cheese crumbles. Sprinkle with pecan pieces. Garnish with fresh thyme sprigs and drizzle with honey or maple syrup.