Poached Pear en Robe de Chambre

The Homestretch

"Chef Marnie Fudge of Cuisine et Chateau gives us this recipe for poached pear in a Robe de Chambre which basically translates to a pear wearing a bathrobe"
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Serving size has been adjusted!
Original recipe yields 5 servings

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  • Prep

  • Cook

  1. Peel the pears and cut the bottom flat to ensure it can stand up.
  2. In a small pot, add the dessert wine, sugar, water, spices and lemons.
  3. Place the pears upright into the liquid, ensuring that they are submerged at least half way.
  4. With a lid on, simmer the pears on a very low heat until they are tender when pierced with a fork, but not mushy.
  5. Remove the pears from the liquid and chill completely.
  6. Roll out the thawed puff pastry in to a thin, rectangular sheet and cut with a knife or pizza cutter into strips 1 inch in diameter.
  7. Starting at the bottom of the pear, wrap the strip up the pear, ensure an overlap with the previous edge.
  8. Place on a parchment lined baking sheet and brush the puff pastry with the egg mixture.
  9. Bake at 400 degrees for 15 minutes, then reduce heat to 350 and bake for another 10 minutes, or until golden brown.


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