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Baked Pear & Sage Wellington With Ricotta & Berry Reduction

Baked Pear & Sage Wellington with Ricotta & Berry Reduction

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Introduction

This stunning dish features golden puff pastry encasing tender baked pear, creamy ricotta, and aromatic sage, complemented by a tangy berry reduction. It’s an ideal centerpiece for holiday gatherings or special dinners, balancing sweet, savory, and herbaceous flavors. Not only does it impress visually, but it also offers an exquisite taste experience with every bite.

Ingredients

For the Filling

  • 2 large pears (Bosc or Anjou), peeled and cored
  • 1/2 cup ricotta cheese
  • Fresh sage leaves (1-2 per Wellington)
  • Salt and pepper, to taste

For the Pastry

  • 1 sheet puff pastry, thawed
  • 1 egg, beaten (for egg wash)

For the Berry Reduction

  • 1 cup mixed berries (e.g., blueberries, blackberries, or raspberries)
  • 1/4 cup sugar
  • 1 tbsp balsamic vinegar

For Garnish

  • Fresh sage leaves
  • Extra berry reduction for drizzling

Instructions

1. Prepare the Berry Reduction

  1. In a small saucepan, combine the berries, sugar and balsamic vinegar.
  2. Simmer over medium heat for 10-15 minutes, stirring occasionally, until the berries break down and the sauce thickens.
  3. Set aside to cool. The reduction will thicken further as it cools.

2. Assemble the Wellington

  1. Preheat your oven to 400°F (200°C).
  2. Roll out the puff pastry and cut it into two equal squares.
  3. Place a peeled and cored pear in the center of each pastry square.
  4. Fill the cavity of each pear with ricotta cheese and a sage leaf. Season lightly with salt and pepper.
  5. Wrap the puff pastry around each pear, sealing the edges tightly. Use your fingers or a fork to crimp the seams for a secure seal.
  6. Brush the assembled Wellingtons with the beaten egg to ensure a golden finish.

3. Bake the Wellington

  1. Place the Wellingtons on a baking sheet lined with parchment paper.
  2. Bake for 20-25 minutes, or until the puff pastry is golden and puffed.

4. Serve

  1. Drizzle the berry reduction over the baked Wellingtons.
  2. Garnish with fresh sage leaves and additional reduction for an elegant presentation.

Helpful Tips

1. Choose the Right Pears

Firm pears like Bosc or Anjou work best as they hold their shape during baking, providing a tender yet structured texture.

2. Keep the Pastry Crisp

  • Pat the pears dry with a paper towel before wrapping them in puff pastry to avoid excess moisture.
  • Work with chilled puff pastry for easier handling and better results in the oven.
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3. Avoid Overfilling

Use just a spoonful of ricotta cheese to avoid overflow during baking.

4. Seal the Pastry

Ensure the pastry is sealed tightly to prevent the filling from leaking. Use egg wash to secure the seams.

Substitutions and Variations

For the Pears

  • Substitute pears with apples for a slightly different flavor. Apples maintain their structure and pair beautifully with ricotta and sage.

For the Ricotta Cheese

  • Replace ricotta with goat cheese for a tangier flavor or cream cheese for a creamier texture.

For the Berry Reduction

  • Try using other fruits such as figs, cherries, or pomegranate seeds for unique variations. Adjust sweetness as needed.

For the Puff Pastry

  • Use gluten-free puff pastry for a gluten-free option. Alternatively, layer phyllo dough with melted butter for a flaky result.

Frequently Asked Questions

1. Can I prepare this dish ahead of time?

Yes! Prepare the berry reduction up to a day in advance and store it in the refrigerator. You can also assemble the Wellingtons a few hours before baking. Brush with egg wash just before putting them in the oven.

2. What type of pears should I use?

Firm pears such as Bosc or Anjou are ideal. Avoid overly ripe pears, as they can become mushy during baking.

3. Can I make this dish gluten-free?

Yes, use a gluten-free puff pastry if available. Gluten-free alternatives may have slightly different textures but still deliver delicious results.

4. Can I use other fruits in the filling?

Absolutely! Apples work wonderfully, or you could try figs for a softer, sweeter filling. Adjust the baking time as necessary for softer fruits.

Conclusion

Baked Pear & Sage Wellington with Ricotta & Berry Reduction is a refined and delightful dish that combines textures and flavors beautifully. The tender pears, creamy ricotta, and flaky puff pastry come together harmoniously, while the tangy berry reduction adds the perfect finishing touch. Whether for a holiday feast or an intimate dinner, this recipe is sure to leave a lasting impression!

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