Wrap your pears in dough, baked it off and serve with a flavorful sauce that will comfort you beyond today.
- Cook Time
- Prep Time
- 2 Bosc pears (ripe but firm)
- 3 tablespoon walnuts
- 2 tablespoon brown sugar
- 1 tablespoon all purpose flour
For the Crust
- 4 ounces all purpose flour
- 4 ounces butter or healthy margarine
- 1/4 cup sugar
- Pinch of salt
- 1/8 teaspoon vanilla extract
Lemon Chamomile Sauce
- 1 1/2 cups water
- 2 chamomile tea bags
- 1 1/2 tablespoons lemon juice
- 3 tablespoons Malbec jam (or 3 tablespoons honey mixed with 1 tablespoon red wine)
- 1 tablespoon brown sugar
- 1/8 teaspoon lemon zest
1 Preheat oven to 375°F. To make the crust, combine all ingredients (flour through vanilla) in a bowl. Using your finger tips, rub the butter into the flour. Do not knead. Rub the flour and butter till it forms a crumbly mixture.
2 Press the crumbs into a ball. Cover the dough ball in plastic wrap and refrigerate for 30 minutes.
3 While the dough is in the fridge, work on the pears. Peel the pears. Make a thin slice on the bottom of the pears so that they can sit stably. Core the pears and remove the seeds.
4 Crush the walnuts lightly. Combine them with the brown sugar and flour. Fill the cored inside of the pear with the walnut-sugar mixture. Pack the mixture into the pear cavity.
5 When the dough is chilled, take it out of the fridge and divide it into two. Roll out each portion into a rough round.
6 Place a pear in the middle of one dough round. Lift the sides of the dough up and press together over the pear to form a parcel. This doesn’t have to be perfect.
7 Pinch off any excess dough. Patch up any empty spots (dip you finger tips in water to seal edges).
8 Brush the pear parcels with milk or egg wash. Bake in the over for 50-60 minutes or until the pear parcels are golden.
9 Cool 10-15 minutes before serving.
10 Serve with lemon chamomile sauce (recipe below), ice cream or whipped cream.
Lemon Chamomile Sauce
- Boil the water in a sauce pan. When the water comes to a boil, add the chamomile tea bags. Boil for 30 seconds. Turn off heat and let the tea steep for about 7 minutes. Remove tea bags.
- Turn the heat back on and add all the remaining ingredients to the tea. Simmer till the sauce has reduced to about 60% of its original volume.
- Serve with baked pear parcels.