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Recipe · Normandy
Bourdelots aux poires
Pears baked in puff pastry
⏱ 60 minServes 6Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
6Conference pears, not too ripe
500 g (18 oz)puff pastry
100 g (3½ oz)softened salted butter
80 g (3 oz)brown sugar
1 tspcinnamon
50 g (2 oz)chopped pecans
1egg yolk20 ml / 4 tsp cider
- 6 Conference pears, not too ripe
- 500 g (18 oz) puff pastry
- 100 g (3½ oz) softened salted butter
- 80 g (3 oz) brown sugar
- 1 tsp cinnamon
- 50 g (2 oz) chopped pecans
- 1 egg yolk 20 ml / 4 tsp cider
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel the pears, keeping the stems, and core them from the bottom with an apple corer.
- Mix the butter, brown sugar, cinnamon and nuts for the filling.
- Fill each pear with this mixture.
- Roll out the pastry and cut 6 squares, 18 cm (7 in).
- Stand a pear in the center of each square.
- Bring the four corners up to the top and pinch to seal.
- Brush with the egg yolk beaten with the cider.
- Bake for 35 minutes at 200°C (400°F) until nicely browned.
- Serve warm with a scoop of vanilla ice cream.
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