Brown Sugar & Brandy Pear Turnovers

Brown Sugar & Brandy Pear Turnovers
Photo by Scott Phillips


  • Pinch salt
  • 2 Tbs. chopped dried cranberries
  • 1 sheet (about 9 oz.) frozen puff pastry, thawed
  • 2 Tbs. brandy or Cognac
  • 2 Tbs. heavy cream (optional)
  • 1 Tbs. packed dark brown sugar
  • 1 lb. ripe pears (like Anjou, Comice, or Bartlett), cut into 12-inch chunks
  • + 2 more ingredients
    • 2 Tbs. unsalted butter
    • 2 tsp. fresh lemon juice

Heat the oven to 425°F. Put the cranberries and brandy or Cognac in a small bowl and let soak while you prepare the other ingredients. Melt the butter in a wide, heavy-based skillet over medium-high heat. Add the brown sugar and cook, stirring, until the mixture is bubbly, about 2 minutes. Add th...

View full recipe at Fine Cooking


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