Chai Spiced Pear Puff Pastry

Many of the recipes I share here or on Instagram typically are an off-shoot or adaptation of someone else’s recipe. I’ll see a recipe or photo of something delicious, make it; then alter it to my preferences.

But this chai spiced pear puff pastry is truly my own creation and after making it about a dozen times this fall to get it just right, I’m so excited to finally share it with you.

I helped cater a winemakers dinner with Fortuity Cellars and Healthy Eats this fall. The three of was were meeting early in September back when it was still 100 degrees out and the sky was filled with smoke. We were talking about the menu, throwing ideas out to each other and talking about what wines Fortuity wanted to feature with the meal. A casual mention of pears and chai spice working well together and my mind was whirring with possibilities.

What finally came to be is this sweet and ever so slightly spicy combination of perfect red pears, chai spice with a tiny hint of sweet orange in the background nestled into a buttery flakey puff pastry. A drizzle of caramel sauce and a dollop of ice cream takes this dessert completely over the top.

Chai Spiced Pear Puff Pastry

• 3 large red pears

• Juice of an orange

• 1 teaspoon vanilla extract

• 1/3 cup brown sugar, divided

• 3 tablespoons chai spice mixture, divided* (recipe below)

• 1 puff pastry, thawed and rolled out into a 9x9 inch square

• 3 tablespoons melted butter, divided

• Copper Pot caramel sauce

• Winegars vanilla ice cream

Homemade Chai Spice Mixture

• 3 tablespoons ground ginger

• 2 tablespoons cinnamon

• 1 tablespoon allspice

• 1 tablespoon cardamom

• 1 1/2 teaspoons nutmeg

• 1 1/2 teaspoons cloves

In a small jar combine spices and stir well to combine. Cover with a lid and store extras in pantry for up to 6 months. Chai spice works exceptionally well in carrot cake, oatmeal cookies and pear crisp. Give it a try in other recipes all winter long.

Preheat oven to 400 degrees. On a floured surface, roll out barely thawed puff pastry into a 9x9 inch square. Carefully transfer to a parchment lined baking sheet. 

Slice pears thinly into 1/6 inch pieces, removing the core but preserving the beautiful red skin. Gently transfer to a large bowl. Gently combine pears with the orange juice, vanilla extract, 2 tablespoons brown sugar and 2 tablespoons chair spice mixture. Set aside.

Melt butter in a microwave safe dish. Brush two tablespoons butter onto the puff pastry. Cover the butter with the remaining brown sugar and sprinkle with remaining tablespoon chai spice mixture. Carefully arrange the pears on the puff pastry, leaving about a 1/2 inch border all the way around the edges. Brush the edges with the remaining melted butter and back in the oven for about 20m minutes until the sugar is bubbling and the edges of the puff pastry are golden brown.

Remove from oven and allow to cool for 5-10 minutes. Slice into 9 even pieces. Plate the puff pastry and drizzle with Copper Pot Caramel sauce and a scoop of Winegars Vanilla Ice cream. Serve immedIately.