‘Tis the Season

I think I have mentioned before that dessert is not one of my fortes. I usually take big shortcuts and have a small celebration if the dessert I make is actually a success.

When we went to California, the discussion about meals was focused on cooking in season. I had to come up with a dessert that entailed food that would be at it’s best in the fall season. Pears and cranberries came to mind. So did store bought puff pastry. (Let me tell you, I made it by hand in culinary school once. Once. In my mind the frozen, purchased kind is the way to go. If you make your own, more power to you. I give you MAJOR props.)

This dessert if perfect for a holiday meal or just a mere gathering of friends. Heck, it’s so easy that you can just make it for yourself on a night home alone if you want. I made it in California for our friends. It was a hit. I made it for Thanksgiving at my husband’s mom’s house. It was a hit again. I have decided that it is my new favorite dessert to throw together. Really, I just throw it together.

If there are leftovers, it makes a nice, sweet treat to start off the next morning.

Pear Turnovers with Cranberry Sauce

(best served with ice cream)

serves 8


6 ripe pears

1 package puff pastry (comes with 2 sheets)

1/4 c brown sugar

1 egg, beaten


1 c fresh cranberries

2 c apple juice

1/2 c sugar


Place cranberries and apple juice in a a pot over medium high heat. Cook for about 15 minutes. Add sugar and cook for another 10-15 minutes on low heat until a syrupy consistency is achieved.

Thaw out puff pastry. Preheat oven to 425F. Thinly slice pears lengthwise, removing any core or seeds. Roll out each sheet of puff pastry to a 12″ x 12″ square. Spread pear slices on puff pastries evenly so to cover the dough. Divide brown sugar in half and sprinkle each half over one pastry. With each pastry, fold opposite corners to meet each other. Brush beaten egg on outer part of dough. Place pastries side by side on a baking sheet and cook for 12-15 minutes, until golden brown.

Serve by slicing each pastry into four triangles. Place a scoop of vanilla ice cream and drizzle with hot cranberry sauce.

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