The Bake Off fever has caught me! After watching this weeks episode on “Pies and tarts”, I couldn’t wait to try the technical challenge – mini pear pies!
These pies are certainly not mini, they are huge! Despite the size of these pies, they are truly delicious. They seriously deserve a place in a French patisserie.
Sweet dessert pears poached in a fragrant and heavenly syrup made of water, sugar and white wine with cinnamon and orange. Oh wow! That poaching mixture tastes absolutely amazing. The white wine I chose was a dry and sweet 2013 Pinot Grigio from Italy. This wine is crisp with notes of sweet peach and pear, perfect for my pies!
Just a warning though – the poaching syrup is incredibly sweet as well as flavorsome. I wouldn’t advise that you drink plain.
The pastry that is wrapped around these luscious pears is homemade (homemade!) puff pastry. This was the very first time I have made puff pastry and it won’t be my last!
It is actually very easy to make, you just need some time and patience and then you are on your way to pastry perfection.
Homemade puff pastry tastes 10000000% times better than the shop bought stuff.
Incredibly butter and flaky, it tastes exactly like a freshly baked, all-butter croissant.
Who doesn’t love a croissant? I have to say, I haven’t had a croissant since last summer when I was in France.
I am sorry if I talk a lot about France today. It is just that…
I am going to Paris!!! Yes, that’s right! I am going for Christmas with my family, I can’t wait to see the markets, architecture and most of all, the boulangeries and patisseries!
Also, to feed my love of France, I am going skiing in the French Alps for my Birthday in March.
I think I will be eating a lot of croissants soon! Anyway, back to the pies.
Once you have poached your pears, you must let them cool completely at room temperature. Don’t be tempted to put them in the fridge! I find that the harshly cool temperature of the fridge will mute the delicate flavors of the syrup.
I left my pears to cool for 4 hours. While they are cooling, you can sing, dance, do some yoga or just casualty get on with your weekend life.
I also recommend, that if you are making your own pastry (give it a go!) that you make it the day before or even a few days before making the pies.
This gives you enough time to make the pastry perfect! I made my pastry after school on Friday and then completed the pies today (Sunday).
I like to take my time… 3 days.
The Bake Off contestants… 2 hours!
In the Bake Off, the contestants made rough puff pastry but instead, I made classic puff pastry. If you would like to make rough puff instead of puff, click on the link at the bottom of the recipe!
These pies may look difficult to make but I promise you, they are a walk in the park. Read the recipe, preheat the oven and take your time.
Good food should be fun and rewarding to make as well as eat.
Pears are such wonderful fruit, may they be enjoyed plain or in a cake, pie or dessert. I think pears are an underrated fruit, they deserve some time to shine! If you love pears like I do, this recipe is great as well!
If you make my Mini Pear Pies Recipe, be sure to take a photo and tag me @onlinefoodblog on Instagram or Twitter. I would love nothing more than to see your creations!
For the puff pastry 200g plain flour or 500g Shopbought puff pastry For the poached pears 6 large, firm pears (preferably ones that are straight and tall) peeled and stalks intact To finish 1 egg, beaten Try out our Mini Pear Pies recipe and post your results below in the comments…
How do you make Mini Pear Pies
50g butter softened
150g butter, ice cold
100ml – 150ml water, ice cold
300g caster sugar
500ml dry white wine
2 cinnamon sticks
1 orange, zest only
2 tbsp. granulated sugar
For the puff pastry
200g plain flour
500g Shopbought puff pastry
For the poached pears
6 large, firm pears (preferably ones that are straight and tall) peeled and stalks intact
1 egg, beaten
Try out our Mini Pear Pies recipe and post your results below in the comments…