Time: 3 hours 5 minutes
Complexity: average
Servings: 6

This pie, reminiscent of a Christmas wreath, will be a welcome addition to the holiday season and will also grace the table at any other celebration. This dish is perfect for those looking to surprise guests. Beneath the patterned puff pastry are spiced pears, each containing a delicious surprise of melted chocolate truffles.

Ingredients:

• 1 bottle (750 ml) of dry red wine
• 1/4 cup granulated sugar
• 2 cinnamon sticks
• 2 whole star anise
• 1 vanilla pod, split open and scrape out the seeds
• 1 tbsp orange zest (from about half an orange)
• 3 pears, peeled, halved and core removed
• 1 package (490 g) of puff pastry
• Flour, for dusting
• 6 dark chocolate truffles
• 1 large egg white
• Coarse crystal sugar, for decoration
• Special equipment: a baking tray measuring 46 cm by 33 cm

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

red wine, sugar, cinnamon, star anise, vanilla pod, Orange zest, pears, puff pastry, flour, chocolates, eggs

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Preparation:

Step 1
• Preheat oven to 200°C
Step 2
• Combine wine, granulated sugar, cinnamon sticks, star anise, vanilla bean seeds, and orange zest in a medium skillet over medium-high heat and bring to a simmer. Place the pear halves, convex side down, into the poaching liquid (don't worry if the fruit isn't completely submerged). Reduce heat to medium-low and simmer for 15 minutes. Turn off the heat and flip the pears so the opposite side is now submerged. Let the fruit cool to room temperature in the poaching liquid, about 45 minutes.
Step 3
• Meanwhile, on a lightly floured surface, roll out a sheet of puff pastry into a 30cm square to form the bottom of the wreath cake.
Step 4
• Roll out the second sheet of puff pastry on a lightly floured surface into a 30cm x 33cm rectangle. Cut a 3cm x 30cm strip. Using a paring knife, cut twelve 3cm long leaf shapes from it. Gently press the blade into each "leaf" to simulate veins. Set aside.
Step 5
• In the remaining 30 cm square of dough, make vertical slits 4 cm long, placing them one below the other and leaving 0.6 cm between them. 1 cm from the first column, make a second similar slit. The first slit in the new column should begin at the center of the top slit in the first column and end in the middle of the second slit in the first column. Continue applying the pattern until the entire square is covered. Stack the top and bottom sheets of dough, along with the cut-out "leaves," on a baking sheet, lining them with parchment paper. Cover with plastic wrap. Refrigerate until the dough is firm enough to handle (about 20 minutes).
Step 6
• Place the bottom puff pastry square on a sheet of parchment paper and begin assembling the pie, placing a 7cm bowl in the center. Fill each pear half with a chocolate truffle. Arrange 6 pear halves cut-side down in a circle, with the narrow ends facing outward, and leaving 2cm between the bottom of the bowl and the pears.
Step 7
• Brush the dough around the pears with egg white. Place a slit-shaped sheet on top and gently stretch it to create diamond-shaped openings. Press the dough around each pear half to seal. Run a paring knife around the bowl, then remove it and the dough from the center. Press down again to seal this edge. Using a paring knife, trim off any excess dough around the outside of the pears, leaving a 1/2-inch border.
Step 8
• Brush the top of the puff pastry with egg white. Attach two "sheets" to the narrow end of each pear and brush them with egg. Sprinkle the pie with coarse sugar. Using parchment paper, carefully transfer the pie to a 46 cm by 33 cm baking sheet.
Step 9
• Bake the pie until the dough is risen and golden brown (20-25 minutes). Cool for 5 minutes before serving.

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