Baked Pear & Sage Wellington with Ricotta & Berry Reduction

Baked Pear & Sage Wellington with Ricotta & Berry Reduction

Introduction: Delight your taste buds with our Baked Pear & Sage Wellington, featuring the perfect balance of sweet pears, savory sage, and creamy ricotta. This elegant dish is ideal for dinner parties or special occasions, offering a sophisticated and delicious experience.

Ingredients:

For the Wellington:

• 1 sheet puff pastry, thawed
• 2 ripe pears, peeled and halved
• 1/2 cup ricotta cheese
• 1 tbsp fresh sage, chopped
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)

For the Berry Reduction:

• 1/2 cup mixed berries (raspberries, blueberries, blackberries)
• 1 tbsp honey
• 1 tbsp balsamic vinegar

Instructions:

Prepare the Pear Filling:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix the ricotta cheese with the chopped sage, a pinch of salt, and freshly ground pepper. Set aside.

Assemble the Wellingtons:

1. Roll out the thawed puff pastry on a lightly floured surface.
2. Cut the pastry into 4 squares (or more, depending on the size of your pears).
3. Place a spoonful of the ricotta mixture in the center of each square.
4. Place a pear half on top of the ricotta mixture, pressing it gently into the filling.
5. Carefully wrap the puff pastry around the pear, folding in the sides and sealing the edges well.
6. Brush the top of each Wellington with the beaten egg for a golden finish.

Bake the Wellingtons:

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

Prepare the Berry Reduction:

1. In a small saucepan, combine the mixed berries, honey, and balsamic vinegar.
2. Bring the mixture to a simmer over medium heat and cook for about 5-7 minutes, until the berries break down and the sauce thickens.
3. Optional: Strain the reduction through a fine sieve for a smooth, glossy sauce.

Serve and Garnish:

1. Once the Wellingtons are out of the oven and slightly cooled, drizzle the berry reduction over the top of each Wellington.
2. Serve warm, garnished with additional sage leaves if desired for a festive touch.

Tips for Perfect Baked Pear & Sage Wellington:

• Tip 1: Use ripe but firm pears to ensure they hold their shape during baking.
• Tip 2: Thaw the puff pastry completely before rolling to avoid cracks.
• Tip 3: Allow the Wellingtons to cool slightly before serving to let the flavors meld together.

Enjoy this sophisticated Baked Pear & Sage Wellington with Ricotta and Berry Reduction, and impress your guests with its exquisite flavors! 🍐✨

If you need anything else, feel free to ask! 😊

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