Poached Stuffed Pear in PastryFrom L'AUBERGE PROVENCALE BED AND BREAKFAST
6 peeled and cored pears
4 cups water
1 cup sugar
2 teaspoons vanilla
1/2 cup lemon juice
Put everything in a stainless steel pan and bring to a boil. Simmer on low until pears are slightly soft. Drain pears completely and set on paper towels to dry completely and cool.
2 1/2 pints raspberries
1 10" x 15" puff pastry sheet
Pre-heat oven to 350°
Thaw out puff pastry and cut into 6 equal squares, stuff pears with raspberries. Take on square of puff pastry at a time and roll out to fit up around pear. Slice thin strip from pastry to tie around pear.
Wrap the rest of pastry around pear to look like a beggar's purse. Take thin strip of pastry to tie at top. Repeat for other pears.
Bake at 350° for 20-25 minutes until pastry is golden brown.