Fall

Stuffed Pears en Papillote

by:
September 11, 2011
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0 Ratings
Stuffed Pears en Papillote
  • Serves 4
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

What You'll Need
Ingredients
  • The filling
  • 1/4-1/2 cups walnuts (depending on the size of the pears)
  • 1/4-1/2 cups dried cranberries (depending on the size of the pears)
  • 1-2 tablespoons salted butter melted
  • 1 tablespoon brown sugar packed
  • 1/4 teaspoon cinnamon
  • The Pears and baking
  • 8 forelle pears cored and peeled
  • 3 tablespoons butter softened (use more or less as needed)
  • 1/4-1/2 cups turbinado sugar(start with 1/4 cup add more if you need it)
  • parchment paper and butchers twine
  • walnut and cranberry mixture
Directions
  1. The filling
  2. 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.
  3. 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.
  1. The Pears and baking
  2. 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.
  3. 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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sdebrango
I have loved to cook for as long as I can remember, am self taught learning as I go. I come from a large Italian family and food was at the center of almost every gathering. My grandfather made his own wine and I remember the barrels of wine in the cellar of my grandfathers home, I watched my mother and aunts making homemade pasta and remember how wonderful it was to sit down to a truly amazing dinner. Cooking for me is a way to express myself its my creative outlet. I enjoy making all types of food but especially enjoy baking, I live in Brooklyn, NY, and I share my home with my two dogs Izzy and Nando. I like to collect cookbooks and scour magazines and newspapers for recipes. I hope one day to organize them.

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27 Reviews

caninechef
caninechef January 31, 2017
These were incredible and so impressed everyone in the group I made them for. So much so I have to bring them to our next get together in 2 weeks. Everyone loved opening up the packages to find the beautiful fruit inside.
 
ChefJune
ChefJune September 19, 2011
mmmm lovely! I would like to stuff those pears with good blue cheese. Maybe a Stilton?
 
luvcookbooks
luvcookbooks September 17, 2011
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!
 
hardlikearmour
hardlikearmour September 14, 2011
What an adorable presentation. It's a perfect dessert gift!
 
Niknud
Niknud September 14, 2011
What they all said! Sorry, adding anything else seems redundant at this point... but wow.
 
lapadia
lapadia September 14, 2011
These packages are so cool!
 
cheese1227
cheese1227 September 14, 2011
These look really great! Love cooking in parchment for both make ahead reasons and easy cleanup.
 
drbabs
drbabs September 13, 2011
lovely!
 
ashleychasesdinner
ashleychasesdinner September 12, 2011
This looks delicious! I can't wait to give it a try!
 
SKK
SKK September 12, 2011
Beautiful!
 
Midge
Midge September 12, 2011
What an elegant dessert. Sounds delicious!
 
sexyLAMBCHOPx
sexyLAMBCHOPx September 12, 2011
So cute and tasty looking - well done!
 
nogaga
nogaga September 12, 2011
Mmmmmm!
 
TheWimpyVegetarian
TheWimpyVegetarian September 11, 2011
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!
 
inpatskitchen
inpatskitchen September 11, 2011
Just lovely!!
 
EmilyC
EmilyC September 11, 2011
Loved baked pears -- and love your take on them!
 
boulangere
boulangere September 11, 2011
How absolutely beautiful!
 
boulangere
boulangere September 11, 2011
The look like little pear presents.
 
boulangere
boulangere September 11, 2011
You're too much, LOL!
 
boulangere
boulangere September 11, 2011
I am picturing your gorgeous presents floating in a puddle of crème anglaise on Christmas or New Year's Eve. What a beautiful creation.
 
boulangere
boulangere September 11, 2011
This is on my Christmas menu.
 
boulangere
boulangere September 11, 2011
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.
 
boulangere
boulangere September 11, 2011
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.
 
boulangere
boulangere September 12, 2011
On my list of stuff to post.
 
boulangere
boulangere September 12, 2011
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?
 
wssmom
wssmom September 11, 2011
Love this!
 
Bevi
Bevi September 11, 2011
Yikes this is amazing!