Style and Recipe Assistant: Hannah Schmitz
3 cups white wine
1/4 cup sugar
1/4 cup water
4 small whole seckel pears, peeled
1 sheet puff pastry dough, cut into four 3 1/2 inch circles
2 tablespoons pomegranate molasses
1 egg, whisked
optional: creme fraiche and crushed pistachios to garnish
In a medium saucepan over moderate heat, warm wine, sugar and water until sugar is dissolved.
Add pears and reduce to a simmer, cooking until pears soften, about 15-25 minutes. Place aside in a bowl to cool.
Preheat oven to 350 degrees. Lay pastry rounds on a lined warmed baking sheet and spoon 1 teaspoon of pomegranate molasses in the center of each circle. Place pear upright in the center of each pastry.
Glaze the pastry edges with egg white.
Bake for 20-25 minutes until puffed and golden. Serve with additional pomegranate molasses, creme fraiche and crushed pistachios.