Supper Club

Well, you can't really call it a club, more like my friends Jim and Migle and myself trading off Wednesday dinners. I cooked the first one. Beef and Guinness Pie, Cheddar Guinness fondue, Oven Roasted Potatoes, and Honey Pear Napoleons (I made this last one up because I didn't have any blue cheese but I did have extra puff pastry). We figured out that we need to either start earlier or be more efficient. Dinner was great, it just took longer than we thought, especially the potatoes. I'll try to add all the recipes at some point. Below is the one I made up.

Honey Pear Napoleons

1 Package of Puff Pastry

1 Egg

3T Sugar

4 Pears

4T Butter

4T Honey

Preheat oven to 175 (Since I'm in Europe I figure I may as well start using metric......Here's your notice, from here on out all temps are in Celcius unless otherwise noted :)

Cut each puff pastry sheet into 4 squares and put onto greased or non-stick cookie tray. Wisk egg and 3T water together in a small bowl. Brush pastry squares with egg and water mixture. Sprinkle sugar on top of pastry and bake for 15min or until puffed and golden brown.

Cut pears into thin slices (2-3cm), removing seeds and core. Heat non-stick pan and add 2T butter. Put first half of pears into the pan and saute for about 3min. Flip pears and add 2T honey. Saute for another 3 min then remove from pan. Repeat with remaining pears, butter, and honey. Be careful not to overcook the pears or they will become mushy.

Assemble napoleons by placing 1 pastry square on each plate, spooning pears on top, place a 2nd pastry square on top. Drizzle any honey butter remaining in the pan over the top of the stack. Serve immediately.

This is also good with vanilla ice cream. Stacks can be made higher by cutting the puff pastry into smaller squares or rectangles and making pear slices thinner. Thinner pear slices take less time to cook. For best results, make everything and assemble just before eating. That way the puff pastry is still flaky and crisp, pears are warm, etc.