3 ripe but very firm pears
2 cups water
2 cups cranberry juice
4 tbsp Honey
4 tbsp Sugar
2 inch fresh ginger, sliced
2 whole cloves
3 star anise
2 cinnamon stick
1/4 tsp vanilla essence
1 store brought puff pastry
Peel the pears and cut them in half from bottom, so that it is able stand.
Add the canberry juice, water,Honey and Sugar to a deep pot and bring to a boil over high heat. Stir until the coconut sugar and honey are dissolved, then add the ginger, cloves, star anise, and cinnamon stick.
Add the pears into the juice and spice and turn the heat down to a simmer. Cover and cook for 20 to 30 minutes, or until the pears are soft but not mushy.
Let the pears sit in and the poaching liquid in fridge for few hours as it will bring deeper flavor in pears.
After few hours remove pears carefully in a plate and return the poaching liquid on to the gas to reduce and make it into a syrup.
Pour the liquid in a wide pan and let simmer for 30 minutes until it turns syrupy.
For serving place the poached pear in the centre if plate and drizzle the syrup over it and dollop of fresh cream.
But you can take it to next level by covering the poached pear in puff pastry.
Defrost the the puff pastry.
Unfold puff pastry on a lightly floured surface. Cut into thin strips.
Start wrapping at the bottom of a poached pear, wrap a puff pastry strip around pear, adding additional strips until pear is completely wrapped in pastry. Lightly brush the puff pastry with beaten egg.
Place on baking tray lined with parchment paper and place it preheated oven at 180 degree. For 20-25 minutes until the pastry is cooked and turn golden in colour.
For plating serving gently transfer the puff pastry pear on to the plate drizzle with the syrup. Serve warm.