All questions

A question about a recipe: Stuffed Pears en Papillote

0eed9537 238c 474b a3cc a23cba30a464  dsc02121

I have a question about the recipe "Stuffed Pears en Papillote" from sdebrango. it looks like quite a few people have tried these, what temperature do you like to serve these at?

asked by caninechef almost 2 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
5 answers 317 views
Lindsay-Jean Hard
Lindsay-Jean Hard

former Community Editor

added almost 2 years ago

I know you asked for feedback from people who have tried this recipe, but I'm throwing my two cents in that I prefer baked/poached fruit served warm rather than room temp.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
caninechef
added almost 2 years ago

Thanks, I am trying to evaluate this recipe as a candidate as a contribution to a pot luck meal.

QueenSashy
QueenSashy

QueenSashy is a trusted home cook.

added almost 2 years ago

My preference is slightly warm when served on their own. If you are serving with ice cream, perhaps a tiny bit warmer, to allow ice cream to melt, and it will be heavenly.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
caninechef
added almost 2 years ago

I would have to bake these and drive them about 40 minutes to lunch, probably a 3 hr difference between baking and eating. I can oven warm them on site. My other candidate is https://food52.com/recipes...

caninechef
added almost 2 years ago

I have made these twice in the last week and am scheduled to make them again in 2 weeks. If the goal is to impress these really do the trick. I did a test run with a few pears and then prepared these Sunday for a lunch group. These got the biggest reception of anything I have ever made. So much so that I am basically required to bring them again in 2 weeks because a lunch regular was missing on Sunday. My only problem is it is not easy to butter a pealed pear. For reference for anyone interested, I prepared these in the early AM and then baked them on site about 3 hours later. Worked perfectly, served warm with vanilla ice cream.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Recommended by Food52