We're taking the highway to French elegance with these stacked desserts. Unsweetened whipped cream is a wonderful foil for gooey caramelized pears and flaky puff pastry.
Recipe information
Total Time
45 min
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Preheat oven to 400°F with rack in upper third.
Step 2
Roll out pastry with a floured rolling pin on a lightly floured surface into about a 16-inch square. Trim edges. Transfer to a parchment-lined baking sheet and place another baking sheet on top. Bake until golden and cooked through, 15 to 18 minutes. Remove top baking sheet from pastry and transfer pastry to a rack to cool completely.
Step 3
While pastry cools, beat heavy cream with an electric mixer until it just holds soft peaks. Fold in sour cream gently but thoroughly.
Step 4
Meanwhile, cook sugar in a dry large heavy skillet over medium heat until it begins to melt, then continue to cook, stirring with a fork, until it is completely melted and golden. Stir in reserved pear syrup and boil, stirring, until thickened, 3 to 5 minutes. Stir in pears. Remove from heat and swirl in butter until combined.
Step 5
Cut pastry into 8 rectangles with a large knife. Place half of rectangles on 4 serving plates. Spread cream mixture over pastry, then spoon pears with caramel over top. Place remaining pastry rectangles on top.
