|Thaw Time: 40 minutes||Bake Time: 25 minutes|
|Prep Time: 30 minutes||Chill Time: 60 minutes|
3 cups water
3/4 cup sugar
1/2 vanilla bean, split
4 Bartlett or Bosc pears, cored and peeled*
1/2 cup heavy cream
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
Heat the water, sugar, and vanilla bean in a 2-quart saucepan over low heat, stirring occasionally, until the sugar is dissolved.
Add the pears and cook for 10 minutes or until the pears are tender, turning occasionally. Remove the pears from the sugar mixture. Cover and refrigerate for 1 hour or until the pears are cold.
Stir the cream into the sugar mixture. Cook and stir for 20 minutes or until the mixture boils and is reduced to about 3/4 cup. Remove the vanilla bean and scrape the seeds into the sauce.
Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400°F. Line a baking sheet with parchment paper.
Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet crosswise into 8 (3/4-inch wide) strips. Brush the strips with the water and sprinkle with the sugar. For each pear, join 2 pastry strips by pressing the ends together. Wind 1 strip of pastry around each pear, tucking the end under the bottom of the pear. Place the wrapped pears onto the baking sheet. Loosely cover the wrapped pears with aluminum foil.
Bake for 25 minutes or until the pastries are golden. Spoon the vanilla sauce onto 4 plates. Top each with 1 pear and garnish with the raspberries.
*Use a melon baller to core the pears from the bottom and remove the seeds. Peel the pears, leaving the stem intact. Cut a thin slice from the bottom of each pear so that it will stand upright.