Savory Pear-Onion Compotes in Puff Pastry Baskets

Pear-Onion Compotes
China pattern: Wedgwood Tonquin Ruby

Blue cheese and pears make a flavorful combination in these Savory Pear-Onion Compotes in Puff Pastry Baskets.

Savory Pear-Onion Compote in Puff Pastry Baskets
Yield: 6 servings • Preparation: 30 minutes • Bake: 13 to 15 minutes • Cook: 10 minutes
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  1. 1 (10-ounce) package frozen puff pastry shells
  2. 1 large egg
  3. 1 tablespoon water
  4. 3 tablespoons salted butter
  5. ½ cup chopped sweet onion
  6. 3 medium Comice pears, peeled, cored, and diced
  7. 3 tablespoons golden balsamic vinegar, such as B. R. Kohn
  8. 1 teaspoon chopped fresh rosemary
  9. ¼ teaspoon freshly ground black pepper*
  10. ⅓ cup blue cheese crumbles
  11. Garnish: fresh rosemary
  1. Preheat oven to 400°.
  2. Line a rimmed baking sheet with parchment paper. Place puff pastry shells on baking sheet.
  3. In a small bowl, combine egg and water, whisking to blend. Brush egg mixture over tops of puff pastry shells.
  4. Bake shells until golden brown, 13 to 15 minutes. Punch top layer of pastry into shells to create baskets. (This will provide support for pear mixture). Set aside.
  5. In a medium nonstick sauté pan, melt butter over medium heat. Add onion, and cook until tender and slightly caramelized, approximately 5 minutes. Add pears, balsamic vinegar, rosemary, and pepper. Cook over medium heat until just heated through. Add blue cheese crumbles, stirring to combine. Divide pear mixture (compote) among puff pastry baskets.
  6. Garnish each serving with a rosemary sprig, if desired.
  7. Serve warm.
  1. *If using ground black pepper, reduce amount to ⅛ teaspoon.
TeaTime Magazine
From TeaTime September/October 2015


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