Root Beer Poached Pears in Puff Pastry Shell

Directions

1. Step 1.
2. Peel and core as many pears as you need. Core from the bottom so you leave the stem intact. Drop them into a pot and fill with as many cans of root beer that it takes to keep them submerged. Simmer for 20 to 30 minutes. Carefully remove from root beer and set aside to cool.
3. Step 2.
4. On a lightly floured surface, roll one sheet of thawed puff pastry into a 14x10-inch rectangle. Using a fluted pastry cutter, cut pastry lengthwise into 14x3/4-inch strips. If dough get too warm, chill for a few minutes. Repeat with the other puff pastry sheet.
5. Step 3.
6. Preheat oven to 375 degrees. In a small bowl, whisk together 1 egg and 2 tablespoons water; set aside. If necessary, cut a thin slice from the bottom of each pear so it stands up. Place the end of a pastry strip underneath a pear. Working from the bottom up, wrap pastry strip around pear, overlapping edges of strip . Continue adding strips until pear is completely wrapped.
7. Step 4.
8. Repeat with remaining pears. Brush with egg mixture and sprinkle raw sugar over pastry. Bake for 25 to 30 minutes.