Pear Pastries

I’m driven by the ingredients I find in the farmers’ market. I don’t go in there with any expectations, but I usually come out with a seed of creativity blooming in my head.

Forelle pears set me off over the weekend. I had never seen anything so enticing and adorable as these tiny pears. To me they looked like a perfect pairing for the puff pastry I had in the freezer. I could see myself slicing and simmering them in a pan with homemade caramel. Then somehow stuffing them into a flaky crust. They turned out to be light, crusty and cute. I think they look like little flowers.

Ingredients
Forelle Pears
Sugar
Butter
Heavy Cream
Puff Pastry

1. Slice about 4 Forelle pears
2. In a pan let granulated sugar begin to carmelize, as it bubbles add some butter then wisk in cream
3. Add pear slices to the light caramel in the pan and let them simmer until they soften
4. Push squares of puff pastry down into the spaces of a muffin pan.
5. Spoon slices into the pastry and bake for about 20-25 minutes.
6. Remove pastries and coat with caramel and powered sugar (optional)