A beautifully golden puff pastry filled with tender baked pear, creamy ricotta, and aromatic sage, finished with a luscious berry reduction. This elegant dish is perfect for holiday gatherings or special dinners!
Ingredients
- Filling
- 2 large pears, peeled and cored
- 1/2 cup ricotta cheese
- Fresh sage leaves (1-2 per Wellington)
- Salt and pepper, to taste
- Pastry
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Berry Reduction
- 1 cup mixed berries (blueberries, blackberries, or raspberries)
- 1/4 cup sugar
- 1/4 cup red wine (optional)
- 1 tbsp balsamic vinegar
- Garnish
- Fresh sage leaves
- Extra berry reduction for drizzling
Instructions
- Prepare the Berry Reduction
- In a small saucepan, combine berries, sugar, red wine (if using), and balsamic vinegar. Simmer over medium heat, stirring occasionally, until berries break down and sauce thickens, about 10-15 minutes. Set aside to cool.
- Assemble the Wellington
- Preheat the oven to 400°F (200°C). Roll out the puff pastry and cut it into two equal squares.
- Place a peeled and cored pear in the center of each pastry square. Fill the pear cavity with ricotta cheese and a sage leaf. Season lightly with salt and pepper.
- Fold the puff pastry over the pear, sealing the edges well. Brush with egg wash for a golden finish.
- Bake the Wellington
- Place the Wellingtons on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the pastry is golden and puffed.
- Serve
- Serve the Wellingtons warm, drizzled with berry reduction. Garnish with fresh sage leaves for an extra touch.
Helpful Tips
- Choose Firm Pears: Use firm pears like Bosc or Anjou for this recipe. They hold their shape better during baking and provide a lovely texture in the Wellington.
- Prevent Soggy Pastry: Pat the pears dry before placing them in the pastry. Excess moisture can cause the pastry to become soggy, so a quick pat with a paper towel helps keep it crispy.
- Don’t Overfill with Ricotta: Avoid overfilling the pear cavity with ricotta, as it may ooze out during baking. A small spoonful is enough to add creaminess without spilling.
- Seal the Pastry Well: Make sure to seal the edges of the puff pastry securely around the pear to prevent any filling from leaking out. Pinch the edges tightly and brush with egg wash to help seal.
- Use Cold Pastry: Work with chilled puff pastry, as it’s easier to handle and holds its shape better in the oven. If it warms up while assembling, chill it briefly before baking.
Substitutions and Variations
- Pears: Substitute pears with apples for a slightly different flavor profile. Apples provide a similar texture when baked and pair well with the ricotta and sage.
- Ricotta Cheese: Replace ricotta with goat cheese or cream cheese for a richer, tangier flavor. Goat cheese adds a nice tang, while cream cheese gives a creamy texture.
- Puff Pastry: For a gluten-free option, use gluten-free puff pastry. If puff pastry isn’t available, try using phyllo dough; just layer a few sheets with melted butter in between for a similar flaky effect.
- Berry Reduction: Experiment with other fruits in the reduction. Use figs, cherries, or pomegranate seeds instead of mixed berries for unique flavors that pair well with the pear and sage.
Frequently Asked Questions
1. Can I make this recipe ahead of time?
Yes, you can! Prepare the berry reduction up to a day in advance and store it in the fridge. You can also assemble the Wellingtons and store them in the fridge for a few hours before baking. Just brush with egg wash right before baking.
2. What type of pears work best?
Firm pears like Bosc or Anjou are ideal, as they hold their shape well during baking. Avoid very ripe pears, which may become too soft.
3. Can I make this recipe gluten-free?
Yes, use gluten-free puff pastry if available. You can also experiment with other gluten-free pastry options, although they may have a slightly different texture.
4. Can I use a different fruit for the filling?
Absolutely! Apples work well as a substitute for pears. You could also try figs for a unique twist, but make sure to adjust the baking time if using softer fruits.
More Recipes for Inspiration
- Try Baked Cinnamon Ricotta Pears for a cozy, spiced version of baked pears with creamy ricotta.
- Explore this Easy Baked Berries and Pears recipe for a simple, fruit-forward dessert that’s both wholesome and delicious.
- Check out Caramelized Pear Ricotta Galette with Walnuts & Honey for a rustic, sweet pear and ricotta pastry that’s perfect for any occasion.
These recipes offer delightful variations with baked pears and ricotta, making them perfect companions to your Baked Pear & Sage Wellington!
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Baked Pear & Sage Wellington with Ricotta & Berry Reduction
- Total Time: 40 minutes
- Yield: 2 Wellingtons 1x
- Diet: Vegetarian
Description
A beautifully golden puff pastry filled with tender baked pear, creamy ricotta, and aromatic sage, finished with a luscious berry reduction. This elegant dish is perfect for holiday gatherings or special dinners!
Ingredients
- Filling
- 2 large pears, peeled and cored
- 1/2 cup ricotta cheese
- Fresh sage leaves (1-2 per Wellington)
- Salt and pepper, to taste
- Pastry
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Berry Reduction
- 1 cup mixed berries (blueberries, blackberries, or raspberries)
- 1/4 cup sugar
- 1/4 cup red wine (optional)
- 1 tbsp balsamic vinegar
- Garnish
- Fresh sage leaves
- Extra berry reduction for drizzling
Instructions
- Prepare the Berry Reduction
- In a small saucepan, combine berries, sugar, red wine (if using), and balsamic vinegar. Simmer over medium heat, stirring occasionally, until berries break down and sauce thickens, about 10-15 minutes. Set aside to cool.
- Assemble the Wellington
- Preheat the oven to 400°F (200°C). Roll out the puff pastry and cut it into two equal squares.
- Place a peeled and cored pear in the center of each pastry square. Fill the pear cavity with ricotta cheese and a sage leaf. Season lightly with salt and pepper.
- Fold the puff pastry over the pear, sealing the edges well. Brush with egg wash for a golden finish.
- Bake the Wellington
- Place the Wellingtons on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the pastry is golden and puffed.
- Serve
- Serve the Wellingtons warm, drizzled with berry reduction. Garnish with fresh sage leaves for an extra touch.
Notes
- Make Ahead: Prepare the berry reduction up to a day in advance and store in the fridge. Reheat gently before serving.
- Variations: Use goat cheese instead of ricotta for a tangier flavor, or swap berries with figs in the reduction for a different twist.
- Serving Suggestions: Pair with a green salad or roasted vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course, Appetizer
- Method: Baking
- Cuisine: Fusion, Festive
Nutrition
- Serving Size: 1 Wellington
- Calories: 420
- Sugar: 18g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 45mg
Keywords: Pear Wellington, baked pear, holiday pastry, berry reduction, vegetarian wellington