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POACHED PEAR TARTLETS
Contributed by: Annelle Williams
4 firm pears
1 cup sugar
2 cups white wine
1 cup orange juice
1 TBS cinnamon
1 pkg. frozen puff pastry, thawed
1â�„2 stick butter at room temperature
1â�„2 cup chopped pecans
Preheat oven to 400 degrees. Peel pears (very easy with a vegetable peeler) and cut in half, removing core. Add sugar, wine, orange juice and cinnamon to large pan over medium heat. Stir until blended and sugar has dissolved. Add pears, reduce heat to low, cover and simmer until pears are fork tender, about 35 minutes.
Spray a muffin tin with baking spray. Cut pieces of puff pastry into squares large enough to fit into tin. Remove pears from liquid and slice each pear half into thin pieces. Fill each piece of puff pastry with pear slices.
Mix brown sugar and butter together, leaving it a little crumbly. Stir in pecans. Top the pears with pecan mixture. Bake until pastry is golden brown, about 15-20 minutes.
(This recipe was contributed as part of a "Cook of the Week" feature.)