Stuffed Pears en Papillote

By • September 11, 2011 • 52 Comments



Author Notes: Baked pears remind me of the fall my favorite time of year. For this dish I used forelle pears, they are very small and you will need 2 pears per serving I stuffed them with walnuts that I toasted with butter, cinnamon and brown sugar and added dried cranberries, then I slathered them with softened butter and rolled in turbinado sugar. I wanted to try a different method to bake them and I decided to try baking in parchment. The result is a tender pear steamed in its own juices its sweet and buttery. Delicious on its own or served with some ice cream, whipped cream,mascarpone or any soft cheese or creme anglaise (Thank you boulangere).
You can use the pear of your choice for this recipe.
sdebrango

Serves 4

The filling

  • 1/4-1/2 cup walnuts (depending on the size of the pears)
  • 1/4-1/2 cup dried cranberries (depending on the size of the pears)
  • 1-2 tablespoon salted butter melted
  • 1 tablespoon brown sugar packed
  • 1/4 teaspoon cinnamon
  1. Pre-heat oven to 350 degrees. Line a small baking sheet with parchment. Melt your butter. In bowl add the walnuts and pour melted butter on the nuts toss to coat, Add the brown sugar and cinnamon toss again to make sure the brown sugar and cinnamon coat each walnut.
  2. Pour onto baking sheet and spread out. Bake for 5-8 minutes careful not to burn the nuts. Remove from oven and let cool. When they are cooled give the nuts a rough chop and add the cranberries, toss to combine and set aside.

The Pears and baking

  • 8 forelle pears cored and peeled
  • 3 tablespoons butter softened (use more or less as needed)
  • 1/4-1/2 cup turbinado sugar(start with 1/4 cup add more if you need it)
  • parchment paper and butchers twine
  • walnut and cranberry mixture
  1. Pre-heat oven to 375 degrees. Wash and core your pears from the bottom leave the stem intact. Peel the pear. Stuff each with the walnut and cranberries. Rub each pear generously with the softened butter, roll the pear in the turbinado sugar.
  2. Tear off 8 generously sized pieces of parchment, place the pear in the middle and gather up around the stem and tie off with butchers twine if there is too much on top trim with scissors, Place on baking sheet and bake for 20-25 minutes. If you use larger pears the baking time will increase to 35-40 minutes approximately. Enjoy alone or with ice cream,whipped cream or cheese.
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Tags: baked fruit, en papillote, pears

Comments (52) Questions (0)

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Junechamp

almost 3 years ago ChefJune

June is a trusted source on General Cooking.

mmmm lovely! I would like to stuff those pears with good blue cheese. Maybe a Stilton?

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Oh ChefJune thats a wonderful idea, I never thought of that. would you do just cheese or the walnuts and cranberries also? I want to try that.

Birthday_2012

almost 3 years ago luvcookbooks

Meg is a trusted home cook.

recently a colleague became vegan for health reasons and while I am not vegan I find myself leaning away from meat and dairy... this would be a great, not too heavy dessert as well as beautiful and creative, thanks!

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much luvcookbooks, you can omit the butter and it would be 100% dairy free, you could substitute a non dairy spread so that the turbinado would stick to the pears or do without totally.

Gator_cake

almost 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

What an adorable presentation. It's a perfect dessert gift!

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you, they are adorable and pretty tasty too! Love unwrapping my dessert.

Nog

almost 3 years ago Niknud

What they all said! Sorry, adding anything else seems redundant at this point... but wow.

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you Niknud, they are great alone or equally delicious with an accompanying ingredient, versatile.

Massimo's_deck_reflection_10_27_13

almost 3 years ago lapadia

These packages are so cool!

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you, it makes a really nice presentation its like a little surprise package on your dessert plate.

Christine-28_small(1)

almost 3 years ago cheese1227

These look really great! Love cooking in parchment for both make ahead reasons and easy cleanup.

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much, yes I think parchment baking is great. I just loved the easy clean up and the resulting baked good is pretty good too!

Image

almost 3 years ago drbabs

Barbara is a trusted source on General Cooking.

lovely!

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you drbabs!

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almost 3 years ago ashleypiersonchasesdinner

This looks delicious! I can't wait to give it a try!

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks ashley, would love to hear what you think.

Buddhacat

almost 3 years ago SKK

Beautiful!

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you SKK!

Summer_2010_1048

almost 3 years ago Midge

What an elegant dessert. Sounds delicious!

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks very much Midge.

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almost 3 years ago sexyLAMBCHOPx

So cute and tasty looking - well done!

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks so much a bit labor intensive but worth it they are really good.

Port2

almost 3 years ago nogaga

Mmmmmm!

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you nogaga, so good to hear from you seems like I haven't seen you on here for a while.

Me

almost 3 years ago TheWimpyVegetarian

Beautiful, sdebrango!! I have a pear dessert I've done en papillote that is a favorite of mine - it's always so fun for everyone to unwrap their dessert! Pears are the perfect fruit to bake like this!

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you, I have done fish in parchment but never dessert. It is so much for for people to unwrap their little present.

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

fun not for, wish we could edit our comments. LOL!

Dscn3274

almost 3 years ago inpatskitchen

Just lovely!!

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much Pat!

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almost 3 years ago EmilyC

Loved baked pears -- and love your take on them!

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much, me too. Come fall and winter I make baked pears and apples all the time.

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

How absolutely beautiful!

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much!

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

The look like little pear presents.

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

They go perfectly with your beautiful little lettuce presents. What a pretty table it would be.

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

You're too much, LOL!

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I am picturing your gorgeous presents floating in a puddle of crème anglaise on Christmas or New Year's Eve. What a beautiful creation.

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Yes, I thought of creme anglaise it would be delicious! I actually got the cream was going to make it. You are so right!

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

This is on my Christmas menu.

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you and I do hope you like it. Its going to be on mine too!

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Our traditional Christmas Night dinner always finished with my mother's chocolate cream pie. Since I've grown (extremely) sensitive to theobromine, I've been in search of an adequately heavenly replacement for the occasion. Thank you so much.

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I really love Chocolate cream pie. Hard to find something to replace that and I am honored that you would consider this, Thank you.

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I'll try to get to posting my mother's recipe sometime soon. I miss chocolate immensely, but I really and truly love your creation as our new tradition.

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Would love to see that recipe. Thank you!

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

On my list of stuff to post.

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

BTW, I don't usually respond or post on recipes calling for nuts because of a general allergy, but this is so beautiful and not dependent upon nuts that I imagine they could easily be omitted and the pears in their beautiful wrapping would not suffer much. Am I right?

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I know about your nut allergy and thought about that, yes the nuts can easily be omitted adding more fruit, maybe mix some cranberries and dried appricots or figs any nice dried fruits would be great in this. Its not dependant on nuts at all,

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Can't spell apricots.

Me

almost 3 years ago wssmom

Love this!

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much!

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks Bevi!

Cakes

almost 3 years ago Bevi

Yikes this is amazing!