Fragrant pears in dough
2 servings
60 minutes
Fragrant pears in pastry are a refined treat from Yugoslav cuisine, combining the tenderness of fruits with the crispy texture of dough. Historically, this dessert was popular in regions where sweet, juicy pears were grown, and its uniqueness lay in soaking the fruits in a fragrant syrup with hints of cinnamon, clove, and rum. The taste of the dish is a harmony of the sweet softness of the pear, the rich caramel notes of the syrup, and the crunchy layered pastry creating a pleasant contrast. The dessert is served hot, garnished with powdered sugar and remnants of syrup, making it a wonderful conclusion to a meal. It is not just a treat but a true gastronomic journey that awakens warm memories and cozy emotions.
1
Peel the pears and fit them into a pot (or another cooking container): they should fit completely. Fill the pears with water until they are fully covered. Remember the amount of water used, so it's easier to use a measuring cup.
- Pears: 2 pieces
2
Remove the pears, add sugar to water in a ratio of 1:3 (1 cup of sugar to 3 cups of water), heat it up to dissolve the sugar, add cinnamon, cloves, essence (or a bit of real alcohol). Place the pears in the resulting liquid and simmer on low heat for about 20 minutes, depending on ripeness. You can check if the pear is ready by piercing it with a fork: it should easily go into the flesh if it's done.
- Sugar: 2 glasss
- Cinnamon: to taste
- Carnation: to taste
- Rum essence: to taste
3
Carefully remove the cooked pears from the pot and let them cool.
4
Prepare the dough: roll it into a rectangle and cut into strips 0.5 cm wide. Wrap the pears with the strips and bake in the oven for 25-30 minutes at 180 degrees until golden.
- Puff pastry: 50 g
5
When serving, you can drizzle with the remaining syrup and sprinkle with powdered sugar.