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Published: Tuesday, 2/10/2009

Poire de Vin a la Normandy Poached Pear Cooked in Wine)

1 17-ounce package frozen puff pastry sheets, thawed

1 pear-shaped cookie cutter

1 recipe pastry cream (see below)

1 recipe poached pear

1 egg plus 2 tablespoons water mixed together

Prepare pastry cream and let cool. Prepare poached pear and chill. Reserve poaching liquid.

To assemble dessert: Cut poached pear in half, cut out stem, and fan the pear by carefully slicing six slices from the top to the bottom, starting about inch from the top.

Cut six pear shapes from the thawed puff pastry with pear-shaped cookie cutter.

Using one puff pastry pear shape, place 1 tablespoon pastry cream in the middle. Lay the fanned pear on top of the pastry cream, face down. Brush egg-water wash on the puff pastry that is exposed. Bake 25 to 30 minutes at 375 degrees or until pastry is golden brown. Remove from oven and cool slightly.

Meanwhile, reduce the remaining poaching liquid and brush on baked pear. This dessert can be made early and heated in the oven for a few minutes.

Yield: 6 pastries

Source: Colleen Demsey, Manhattan s Restaurant



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