Add To Favorites
Reduce balsamic over medium heat with blueberries until it starts to thicken. Set aside.
Peel & core pears. Poach in apple juice with the cinnamon stick until fork tender. Set aside.
Whip in a mixer, the mascarpone and cream cheeses with powdered sugar and molasses until soft. Pipe or spoon mixture into pears. Cut puff pastry into squares large enough to wrap around pears. Wrap the pears and seal well with egg wash as a glue, brush with egg wash and bake at 425 until pastry is brown.
To serve, set on dessert plate and drizzle with West MichiganBlueberry Balsamic reduction.
This recipe does not have any reviews yet.
Sign up now for our email newsletter!
Click here for our newsletter archive.
Nutritional information can be found listed with each product.
Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.