Puff Pastry Poached Pear

Ingredients

• 1 batch puff pastry
• 6 Bosc pears
• 3 liters Chianti wine
• 400 g granulated sugar
• 1 cinnamon stick
• 1 vanilla bean
• 2 star anise
• 45 ml anisette
• 280 g almond paste
• 240 g pastry cream
• 473 ml almond gelato
• 240 ml heavy cream
• Fresh strawberries, for garnish

Instructions

1. Peel the Bosc pears. In a large pot, combine wine, sugar, cinnamon stick, star anise, vanilla bean, and anisette.
2. Submerge pears (and peels, if using) under the liquid using a plate to weigh them down. Simmer gently for about 45 minutes until pears are soft.
3. Remove pears. Reduce poaching liquid into a syrup, strain, and chill. Cut pears in half and remove seeds and core.
4. Roll out puff pastry to about 1/2-inch thickness and cut into large squares.
5. Spread almond paste and a spoon of pastry cream in the center of each square and place a pear half on top.
6. Wrap the pear with the puff pastry, brush with melted butter, and chill for 30 minutes.
7. Bake at 300°F for about 22 minutes until golden. Cool slightly.
8. Serve warm with almond gelato, whipped cream, strawberries, and drizzle with Chianti glaze.