I’m not crazy about the fact that summer is officially over, or the blistering heat we are still experiencing in our neck of the world. That being said, I love the idea of playing with and combining seasonal favorites. Went “Rosé all day crazy” this summer? Yeah me neither. I’d like to make a point that the blushing pink wine has become so popular in recent years, that it is: A. generally available year-round; and B. Can be a great year-round reminder of that blissful week that you spent in Provincial France a few summers ago or barring that, the awesome time you had riding a giant unicorn as an adult in what may or may have not been the kiddie pool.
So now that it’s fall, what can we do with the Molly Ringwald, (Pretty in Pink) version of wine? Quite sure pumpkin spice and Rosé is a recipe designed for the palate of regret (matter of opinion, and also challenge accepted self). With apples and pears beginning to shine, this recipe is a great way to marry the flavors of both seasons with an unexpectedly beautiful presentation. Go ahead tell your friends that you rolled the dough by hand and slaved in the kitchen all day, no one will be the wiser.
A few disclaimers before you start your elegant poached pies. One, if you’d like to see a classic recipe, take a look at this one from the first season of The Great British Baking Show here.
Secondly, the type of Rosé you use will vary the ingredients I personally would recommend for the poaching liquid. If you are going with a traditional, dry wine (what I used in the recipe), I would use apricot preserves and ginger. If you are going with a sweeter wine, or pink Moscato if you can’t find the Rosé, I would go with something along the lines of strawberry preserves and a split vanilla bean. Just taste as you go and be aware of the sweetness. Lastly, apples can be used interchangeably with the pears. Or you can adapt new flavors for the apples using a dry white wine and herbs such as rosemary in the syrup.
That being said, pour yourself a nice glass of wine and enjoy!
Rosé Poached Pies
Prep time: [30 minutes]
Total time: [2+ hours with sufficient cooling]
1 package of puff pastry. (Danfour is what I prefer, but trust me, any store-bought puff pastry is better than making your own)
6-8 Anjou or Bosch pears, or Granny Smith apples
For the poaching liquid:
3/4 to 1 bottle of Rosé
1 Cinnamon stick, broken in half
2 Cups simple syrup (recipe below)
1/4 cup apricot preserves
1/2 inch piece of ginger, chopped
Zest of 1 orange
For Simple Syrup:
2 cups of sugar
1 ½ cups of water
For Egg Wash:
2 Tbs of water
Peel and core fruit.
In a saucepan large enough to hold fruit and syrup, bring poaching liquid (wine, simple syrup, and spices) to a simmer.
Add fruit and simmer 10-15 minutes.
Remove fruit from the liquid and allow to cool completely, approximately 20 minutes.
While the fruit is cooling, reduce the poaching liquid until it is thick and has reduced by approximately half. Remove from heat and cool.
When both the fruit and syrup have completely cooled, remove pastry dough from the fridge, lightly flour a non-stick surface, and cut the dough into approximately 1/2 inch strips.
Brush the fruit with the syrup, and starting from the bottom, wrap the pastry strips around the fruit in a spiral. Where they overlap, use the syrup as adhesive.
Once you have wrapped all of the fruit in pastry, brush the dough with egg wash and add a small foil tent over the stems
Bake at 400 degrees for 25-30 minutes until the pastry is golden brown.