Quick and Simple: Jacques Pepin's Bartlett Pears in Puff Pastry

For this easy dessert, Jacques Pepin covers Bartlett pear halves with frozen puff pastry and serves them right in the gratin dish in which they are baked. You can use apples instead of pears, if you prefer.

Do you need to core pears before cooking?

According to the Guardian: Cutting out the core of the bartlett pear helps the fruit to cook through, and also saves the guest from scooping it up by mistake.

Do you need to roll out puff pastry?

Per the Kitchn: puff pastry should be rolled out to ensure the dough has an even thickness.

Jacques Pépin and the Art of Making the Most of It: The New York Times book review of Jacques Pépin Quick & Simple

 Serves 6[tasty-recipe id="4140"]SPONSOREDWe want to introduce our newest favorite piece of cookware from Hestan Culinary: the 11-inch NanoBond Titanium skillet. Hands-down, it’s the first pan we reach for when frying, sauteing, or stir-frying, and we even cook our omelets in it (and no, they don’t stick, more on that later). The NanoBond cookware’s triple-bonded stainless-steel base delivers quick, even heating with exacting temperature control that cooks rely on, essential for searing meat, poultry, and seafood. Check out our recipe using the NanoBond Titanium skillet for cooking grass-fed steaks to perfection.