Pears are fresh from the orchard and cranberries just picked from the bogs: a perfect combination. Look for all-butter puff pastry as it makes a better crust.
Servings: 6 to 8
- 2 pounds (1 kilogram) firm Bartlett pears, peeled and cored
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/2 cup fresh cranberries
- 1 teaspoon grated lemon rind
- 1/4 cup chopped toasted hazelnuts
- 1/2 pound (500 grams) frozen puff pastry, defrosted
- 1 egg, beaten with a pinch of salt
Preheat oven to 425 F.
Cut pears into 1/2-inch slices. Melt butter in a large skillet over medium heat. Add sugar and stir to combine. Continue stirring until mixture begins to turn golden, about 3 minutes. Add pears and sauté, tossing them in the caramel, for 10 minutes or until softened. Add cranberries and cook for 2 more minutes or until pears are soft and golden. Remove from heat. Stir in lemon rind and hazelnuts. Let cool.
Roll puff pastry to a free-form 14-inch round on a floured surface. Place on a parchment-lined baking sheet.
Scrape filling into the centre of the pastry. Fold outer edges of pastry up over filling, creating overlapping folds all the way around. About 8 inches of filling will be uncovered in centre. Brush pastry with beaten egg. Bake for 20 to 25 minutes or until pastry is golden. Cool before serving