Stuffed Pears en Papillote
I made this over a year ago and posted on Food52, it’s a light and delicious dessert and thought it was a good idea to re-visit and post here. Baked pears remind me of the fall and winter. 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, soft cheese or creme anglaise. You can use the pear of your choice for this recipe.
- 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
- 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.
- 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
- 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.
- 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.
Oh..these are beautiful packages of stuffed pears! I can imagine light yet flavorful treats here. A dollop of mascapone cream on top sounds perfect. 😛
Thanks Amy, yes Mascarpone would be perfect with these pears.
Thank you so much!
What a gourmet deicious dessert 😀
Choc Chip Uru
You are so kind, thank you.
This looks very delicious, Loved your photos as well!
Thank you so much, still working on the photography thing, trying hard!
I love the little pear parcels picture. They look really delicious. Glad to read I am not the only one who struggles on the photography! yet your photographs always look lovely.
Thanks Maria, I love the baked pears, it’s such a nice light dessert. Yes my photography is pretty bad. I don’t even own a camera, I use my iphone. I am going to to buying one soon though and hopefully I will improve. Thank you for saying that I appreciate it!
This looks once again so delicious! You make so great desserts. I still have to do the caramelized white chocolate and now these pears are on my to-cook list as well.
Thank you so much, I guess it’s my sweet tooth that rules. I love dessert!
Exquisite.., as always Suzanne! I love the ingredients and recipe. I am salivating stuffed pears now. What a delicious surprise within the beautifully accented gift wrapping! Love it 🙂
Thanks Judy, I love cooking en papillote! It holds in the juices and the pear gently steams making it very moist and tender. Thank you again.
What a perfect way to prepare pears! Yum!
Thank you so much, I love simple and you can’t get more simple than baked fruit.
This is my favorite type of dessert – reading about is sweet torture. Love the bundled-up in parchment paper peek of them – so cute!
Thanks Azita, it really is cute and so much fun to open at the table,
I love to bake en papillote! I’ve done pear slices with chocolate and dried cherries. So good. I love that you do the whole pear. It’s a beautiful presentation!
Thanks so much Susan, I love baking fruit your chocolate and cherry with pear sounds amazing!! Could stuff the chocolate and cherry in the pear.
What a sweet treat! I think it’ll be really pretty to serve these pears straight from the oven and let the guests unwrap them themselves, beautiful and delicious recipe.
Thank you so much, yes I totally agree, presenting in the packages to guests is a lovely way to serve.
These look delicious – I love baked pears. Walnuts is a lovely idea for stuffing…
Thank you, I thought walnuts would go nicely in the pear. I just love baked fruite.
Beautiful, tender and so juicy looking! I love the cinnamon and cranberry addition. Mmmm. Have you ever baked strawberries? That’s pretty fabulous too!
Thanks Brandi, It is pretty yummy the cinnamon, walnuts and cranberries. I have never had a cooked strawberry baked or otherwise, well I shouldn’t say that jam is cooked and I’ve had that. What do you do with the strawberries, bake a crumble or just bake strawberries solo?
I’d love to try these, especially since my mother made a pear dessert today which everyone devoured. At least having fruit for, or in, dessert makes one feel less guilty about the sweet! 🙂 Your pears look and sound very appealing!
Thanks Christina, they are delicious and light. Perfect after a heavy meal.
In France we use to make “poire au vin” (pears cooked in wine) !
You must try it 🙂
I love pears poached in wine. Do you like red or white wine with the pears? I have only poached in red but thought a slightly sweet white would be nice also.
I’ve never tried poached in white wine but I think it will be a pretty good idea. Maybe a pear poached in white wine + something with almond combo. Would be great !!
Yes something with almond would be wonderful. I also thought to add a splash of Poire Williams to the wine might be nice too!