Recipes

BRANDY PEAR TURNOVERS
  • Ingredients
  • 2 pounds firm ripe Anjou pears
  • 1/4 cup dried cranberries
  • 1/4 cup brandy
  • 1/4 cup unsalted butter
  • 2 tablespoons brown sugar
  • 4 teaspoons fresh lemon juice
  • 2 sheets frozen puff pastry, thawed
  • 1/4 cup heavy cream
  • 1/4 cup sugar
  • 1 jar caramel sauce
  • Vanilla ice cream
Directions
  1. Peel pears and cut into 1/2-inch cubes
  2. Combine cranberries and brandy
  3. Melt butter in a large nonstick skillet over medium high heat
  4. Add brown sugar and cook until bubbly
  5. Add pears and a pinch of salt
  6. Cook and stir until pears are tender but not mushy
  7. Add cranberries and brandy and keep cooking until syrupy
  8. Stir in lemon juice and cool completely. Preheat oven to 425 degrees
  9. Cut each sheet of puff pastry into four equal squares
  10. Divide filling among the 8 pastry squares and fold over to form a triangle, pressing edges together and using a fork to crimp
  11. Transfer to a parchment lined baking sheet and brush with cream and sprinkle with sugar
  12. Bake until deep golden brown, 18 to 22 minutes
  13. Cool a few minutes before serving drizzled with caramel sauce and topped with ice cream.


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