Preheat oven to 180°C (160° if using fan-forced oven). Line a baking sheet with Goliath baking paper.
Peel the pears, being careful to leave the stem in, and then set aside.
In a medium saucepan, combine water, sugar and honey; bring to a simmer over medium-high heat. Once the sugar has dissolved, add the pears, lemon juice, cinnamon sticks, cloves and vanilla. Simmer until the pears are fork tender, about 30 minutes.
Once the pears are tender, remove from heat and allow to cool.
Simmer the poaching liquid until reduced to ½ cup.
Cut pastry into 1cm strips and wrap around pears, starting at the base and working up to the top.
Place pears on prepared baking sheet. Bake 15-20 minutes, or until golden brown.
Serve with a drizzle of the poaching reduction.
Can you provide a step-by-step guide on how to prepare poached pears wrapped in pastry?
Preheat oven to 180°C (160° if using fan-forced oven). Line a baking sheet with Goliath baking paper.
Peel the pears, being careful to leave the stem in, and then set aside.
In a medium saucepan, combine water, sugar and honey; bring to a simmer over medium-high heat. Once the sugar has dissolved, add the pears, lemon juice, cinnamon sticks, cloves and vanilla. Simmer until the pears are fork tender, about 30 minutes.
Once the pears are tender, remove from heat and allow to cool.
Simmer the poaching liquid until reduced to ½ cup.
Cut pastry into 1cm strips and wrap around pears, starting at the base and working up to the top.
Place pears on prepared baking sheet. Bake 15-20 minutes, or until golden brown.
Serve with a drizzle of the poaching reduction.
Can you provide a step-by-step guide on how to prepare poached pears wrapped in pastry?
user
1. Preheat your oven to 180°C if you're using a conventional oven, or 160°C if you're using a fan-forced one. Prepare your baking sheet by lining it with Goliath baking paper.

2. Peel your pears carefully, taking care to leave the stem attached, and then set them aside.

3. In a medium saucepan, combine water, sugar, and honey. Stir gently and bring the mixture to a simmer over medium-high heat until the sugar dissolves.

4. Once the sugar has dissolved, add your peeled pears, lemon juice, cinnamon sticks, cloves, and vanilla to the simmering liquid. Let the mixture simmer until the pears are tender, for about 30 minutes. You can test to see if they're fork-tender by poking them with a fork.

5. Once the pears are tender, remove the saucepan from heat and let it cool.

6. While you wait for the poached pears to cool, reduce the poaching liquid until it's reduced to ½ cup by simmering it.

7. Cut your pastry into 1cm strips and wrap them around the cooled poached pears, starting at the base and working your way up to the top. Make sure to leave the stem exposed.

8. Place the wrapped pears on your prepared baking sheet and bake for 15-20 minutes, or until they're golden brown.

9. Once done, remove the pears from the oven and let them cool for a few minutes.

10. Serve your poached pears wrapped in pastry with a drizzle of the reduced poaching liquid.
assistant
Can you suggest any alternative pastry I can use for this recipe?
user
Yes, there are several alternative pastries you can use for this recipe. Here are a few suggestions:

1. Puff pastry: Puff pastry is a popular choice for this recipe because it produces a flaky, buttery crust. It's also easy to work with and can be rolled out into thin strips to wrap around the pears.

2. Filo pastry: Filo pastry is a thin, crispy pastry that's commonly used in Mediterranean cooking. It's layered and can be wrapped around the pears to make a delicate, crispy shell.

3. Shortcrust pastry: Shortcrust pastry is a classic pastry that's often used for pies and tarts. It's a denser pastry that can be used to make a sturdier shell for the pears.

4. Rough puff pastry: Rough puff pastry is a simplified version of puff pastry that's easier to make at home. It's still flaky and buttery like puff pastry and can be wrapped around the pears for a delicious crust.

Choose the pastry you prefer and enjoy!
assistant
Can you tell me how many pears I need for this recipe?
user
I'm sorry but the specific amount of pears needed for this recipe is not mentioned. However, this recipe can typically serve four people, so you may need four pears, or one pear per person. Adjust the quantity according to your preferences and the size of the pears you're using.
assistant
Can you please remind me how long I should simmer the poaching liquid for?
user
After you add the pears, lemon juice, cinnamon sticks, cloves, and vanilla, simmer the poaching liquid until the pears are fork-tender, which should take around 30 minutes. Once the pears are tender, remove them from the heat to cool, and then continue to simmer the poaching liquid until it's reduced to ½ cup. This should take approximately 10-15 minutes.
assistant