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Pastry Puff Poached Pears & Homemade Honey Syrup

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We hope you got insight from reading it, now let's go back to pastry puff poached pears & homemade honey syrup recipe. To cook pastry puff poached pears & homemade honey syrup you only need 9 ingredients and 8 steps. Here is how you do that.

The ingredients needed to make Pastry Puff Poached Pears & Homemade Honey Syrup:

You need 4 of small pears.
Take 4 cups of water.
You need 2 cups of sugar.
Get 1 cup of honey.
Take 1 of small lemon halved.
Use 3 of cinnamon sticks.
Take 1 of vanilla bean.
Provide 1 of large egg slightly beaten.
Provide 1 pack of pillsbury sweet hawaiian cresent rolls.

Steps to make Pastry Puff Poached Pears & Homemade Honey Syrup:

Core pears from bottom, leaving stems intact. Peel pears; cut 1/4 in. from the bottom of each to level if necessary. (I was unsuccessful in leaving the stems intact, however, they still came out just fine. I also sliced some instead as an alternative for my smaller children).
In a large saucepan, combine the water, sugar, honey, lemon halves, and cinnamon. Split vanilla bean and scrape seeds; add bean and seeds to sugar mixture. Bring to a boil. (I used a teaspoon or two of vanilla instead as i didnt have a vanilla bean available.).
Reduce heat; place pears on their sides in saucepan and poach, uncovered, until almost tender, basting occasionally with poaching liquid, 16-20 minutes. Remove pears with a slotted spoon; cool slightly. Strain and reserve 1-1/2 cups poaching liquid; set aside..
Unfold puff pastry on a lightly floured surface. Cut into 1/2-in.-wide strips. (I used the cresent rolls how they were and didnt cut them) Brush lightly with beaten egg. Starting at the bottom of a pear, wrap a pastry strip around pear, adding additional strips until pear is completely wrapped in pastry. Repeat with remaining pears and puff pastry.
Transfer to a parchment paper-lined 15x10x1-in. baking pan. (I also added cinnamon and sugar to the tops before baking.) Bake on a lower oven rack at 400° until golden brown, 25-30 minutes..
Meanwhile, bring reserved poaching liquid to a boil; cook until liquid is thick and syrupy, about 10 minutes. Place pears on dessert plates and drizzle with syrup. Serve warm..
This was big hit for breakfast and even brunch the next day! It also came out beautiful even though it was not identical! Teeheehee!.
The rings did not wrap well. Maybe i shouldve cut those into strips! However, they turned out nicely as planned for the little ones! We also had a whole jar of homemade "Honey Pear Syrup" to store and use for later! Yum!.

Stuff each cooled pear with chopped chocolate, and place a circle of puff pastry on the bottom of the pear to seal the chocolate in. Tightly wrap the pear in puff pastry strips up to the stem. Place on a lined baking tray. Taking your pre-rolled puff pastry sheet, cut a long strip about one inch in thickness and, starting at the base, wrap this around the pear to completely cover it. Taking some egg wash (whole egg mixed with milk), brush the pastry lightly and sprinkle with some brown sugar.

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