Pears poached in sweet vanilla cinnamon liquid. The pears are chilled overnight in poaching liquid. The following day, pears are encased in puff pastry and baked until crisp and golden brown.
Prepare cartouche, also known as parchment paper lid.*
Slice off about 1/4-inch from bottom of pear to create a stable flat surface. Core pears from the bottom. Peel pears, leaving stems intact. Set aside.
In a medium heavy-bottomed sauce pot bring combine water, sugar, honey, cinnamon sticks, and vanilla bean. Bring to a boil and reduce to a simmer.
Gently submerge pears on their side in pot. Cover with cartouche. Simmer for about 15 minutes, flip pears halfway through cooking, until pears are tender.
NOTE: Be careful not to overcook pears. Pears will continue to "cook" after simmering.*
Remove pot from heat. Cool pears to room temperature in the poaching liquid. Transfer to airtight container and let pears soak in liquid overnight in fridge.
In a small bowl, whisk together egg, heavy cream, and salt until smooth. Set aside.
Preheat oven to 400°F.
Remove chilled pears from poaching liquid. Place pears on paper-towel lined plate. Set aside.
NOTE: poaching liquid can be discarded or saved for other applications.
Unroll or unfold thawed puff pastry sheet. Cut out four squares to cover bottom of pears. Slice remaining sheet into 1/2-inch wide strips.
Place pears on a parchment lined baking sheet. Brush pears all over with egg wash. Encase bottom of pear with square puff pastry.
Beginning at the bottom, wrap puff pastry strip around pear, leaving stem exposed. Repeat with remaining pears. Space pears at least 3-inch apart from each other.
Lightly brush puff pastry exterior with egg wash. Bake for 30 minutes until puff pastry is golden brown.
Allow to cool for 5-8 minutes. Transfer to serving plate. Garnish with drizzle of honey or dust with powdered sugar before serving. Enjoy warm!