This impressive dessert involves stuffing whole pears with a sweet cranberry filling then wrapping them with pastry before baking. It’s less complicated than it looks and you’re bound to wow guests when you bring these beautiful pears to the table.

Yield: Makes 4.



  • ​4 firm ripe pears
  • 1/2 cup packed golden brown sugar
  • 1/4 cup dried cranberries
  • 1/4 cup salted butter, softened
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp cayenne pepper
  • All-purpose flour (for dusting surface)*
  • 1/2 pkg frozen puff pastry, thawed
  • 1 large egg
  • 1 tsp water
  • 1 tsp poppy seeds
  • Vanilla ice cream*


  1. Preheat oven to 350°F.
  2. Cut top 1/2 inch off of each pear; set pear tops aside. Using an apple corer, cut out cores from pears. Cut 1/2 inch from bottom of cores and place bottom 1/2 inch of cores back into bottom of pears; discard remaining cores and set pears aside.
  3. To prepare filling, combine brown sugar, cranberries, butter, cinnamon, nutmeg and cayenne pepper. Fill each pear hole with filling, dividing equally and packing down as needed. Place pear tops on filled pears; set aside.
  4. On a lightly floured surface, roll out pastry into a 12 inch square. Cut pastry into eight 1/2 inch strips; reserve remaining pastry for another use and set strips aside.
  5. Whisk together egg and water until blended. Brush pears with half of egg mixture, reserving remaining egg mixture.
  6. Press the ends of two pastry strips together, forming a long strip. Beginning underneath pear, wrap long strip around one pear. Press strip end together with pastry at top of pear to seal. Repeat procedure with remaining pastry strips and pears.
  7. Brush remaining egg mixture over pastry. Sprinkle with poppy seeds. Place pears, bottom side down, in a parchment paper-lined rimmed baking sheet.
  8. Bake until pears are tender and pastry is golden brown, about 35 - 40 minutes. Serve warm with ice cream.
Nutritional analysis per serving:

419 calories, 17.4 g fat, 3.7 g protein, 67.4 g carbohydrate, 6.7 g fibre, 175 mg sodium

*Ingredient not included in nutritional analysis.

Tip: We rolled out half of a 397 g package of Tenderflake Puff Pastry in this recipe.