Wrapped Pears with Vanilla Bean Sauce


Impressive and delicious, this is the perfect recipe to make your guests feel special.  The puff pastry, pears and vanilla cream sauce complement each other to give layers of flavor to this mouthwatering dessert.

  • Thaw: 40 minutes
  • Prep: 35 minutes
  • Bake: 25 minutes
  • Chill: 1 hour
  • Serves: 4
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3 51



  • 3 cups water

  • 3/4 cup sugar

  • 1/2 vanilla bean, split

  • 4 Bartlett or Bosc pears, cored and peeled

  • 1/2 cup heavy cream

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 1 cup fresh raspberries


  1. Heat the water, sugar and vanilla bean in a 2-quart saucepan over low heat until the sugar is dissolved, stirring occasionally.

  2. Add the pears to the saucepan and cook for 10 minutes or until the pears are tender, turning occasionally.  Remove the pears from the saucepan.  Cover and refrigerate for 1 hour or until the pears are cold.  Leave the sugar mixture in the saucepan.

  3. Stir the cream into the saucepan.  Cook over low heat for 20 minutes or until the mixture is reduced to about 3/4 cup, stirring often.  Remove the vanilla bean and scrape the seeds into the saucepan.  Remove the saucepan from the heat.

  4. Heat the oven to 400°F.

  5. Unfold the pastry sheet on a lightly floured surface.  Cut the pastry sheet crosswise into 8 (3/4-inch wide) strips. Brush the strips with water and sprinkle with additional sugar.

  6. Press the ends of 2 pastry strips together. Starting at the top, wind 1 pastry strip around 1 pear, slightly overlapping the edges of the pastry and tucking the end under the pear.  Repeat with the remaining pears and pastry strips.  Place the wrapped pears onto a baking sheet.  Loosely cover the wrapped pears with aluminum foil.

  7. Bake for 25 minutes or until the pastries are golden brown.  Spoon the vanilla sauce onto 4 plates.  Top each with 1 pear and garnish with the raspberries.

  8. Tip: Use a melon baller to core the pears from the bottom and remove the seeds.  Peel the pears, leaving the stem intact.  You can also cut a thin slice from the bottom of each pear to help it stand upright.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


Don’t try to manipulate Puff Pastry that’s not completely thawed; unfolding it while it’s still frozen could tear the sheet.

When cutting Puff Pastry, the sharper the knife or pastry cutter, the better. A dull edge can cement layers together and prevent pastry from rising.

Try to keep Puff Pastry from becoming too warm when working with it by only using your fingertips—the coolest part of your hands.

Use an egg wash to help seal filled pastries and connect Puff Pastry pieces: mix 1 egg plus 1 tsp. water, brush between layers, then pinch or press together.


  • VIEW:
  • Juicy pears come in many varieties. Make sure to eat the skin – it’s especially high in nutrients.

  • Sweet, juicy raspberries are delicious and beautiful.

On Social Media, Use #Puffpastry

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Submitted by:
Lisa H.
Date: 3/20/2010

5 star rating

"This was great... I had a dinner party and everyone thought I had taken a cooking class!"

Submitted by:
Patti J.
Date: 4/24/2010

4 star rating

"The only reason this wasn't rated a 5, is because the timing in the recipe was off. Depending on the ripeness of the pear, it could take 45 minutes to simmer in the sugar, vanilla and water. Also, after adding the cream and making the final sauce, it took about 2 hours for it to simmer to a thicker consistancy. I still ended up with about a full cup of sauce. I also drizzled a little chocolate on the plate for additional depth. It received rave reviews. Will definitely do this one again!!!"

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