1 1/2 cups granulated sugar
1/3 cup water
4 small Asian pears, peeled and cored
6 tablespoons unsalted butter, melted
1/2 sheet frozen puff pastry
Pomegranite seeds, for garnish
1. Position rack in center of oven and preheat to 375°F. Have ready four 5-ounce ramekins or coffee cups.
2. In a medium saucepan over medium-high heat, combine sugar and water and cook over medium heat, stirring constantly just until sugar is dissolved. Stop stirring; increase heat to high and cook, occasioanally brushing down sides of pan with a wet pastry brush, until mixture caramelizes and turns to a medium amber color. Carefully pour caramel into ramekins or coffee cups, dividing it evenly.
3. Brush Asian pears with half of butter, then place one pear on top of caramel in each ramekin. (Reserve remaining butter for later use.)
4. Using a biscuit cutter, cut out four 3" circles from puff pastry sheet, and prick each well with fork. Place one disc on top of each Asian pear. Place filled ramekins on a baking sheet and bake for 25 minutes. Remove from oven and brush exposed Asian pears generously with remaining butter. Bake for another 30 minutes, until pastry is golden brown. Remove from oven and let sit on a wire cooling rack for 5 minutes.
5. Place serving plate on top of a ramekin. Using an oven mit or fabric pot-holder, place your dominant hand underneath ramekins and place other hand on top of plate. Carefully invert the ramekins so plate is underneath and your hand is on top. Remove ramekins and garnish with pomegranite seeds.
Susanna Foo, 1512 Walnut Street, Philadelphia, PA 19102; 215-545-8800.
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