Comments on: Pear Sauce Puff Pastry Fritters (Rissoles aux Poires)

By: Audrey

Audrey — Fri, 13 Dec 2024 07:29:01 +0000

In reply to Rani.

Thank you so very much, Rani, I really appreciate the kind words. These fritters really are so warm and comforting and delicious.

To answe your question, I haven’t at all tried anything chili infused with these, but I could absolutely see it working if that’s your thing. My husband remains a bit confused as to why the French “skip” the cinnamon, nutmeg, clove flavors with apple and pear – as it’s what he’s used to. The French really are “spice adverse” when it comes to chili. My husband is a spice fanatic, but it’s hard for him to satisfy that craving here.

Funny enough, he makes his own scotch bonnet infused honey that we have here in our cupboard. I just might have to give these a try again with a little dip in the honey – which, unfortunately, is WAY too hot for me… But he can be the judge 🙂

By: Rani

Rani — Thu, 12 Dec 2024 13:44:49 +0000

These pear-filled puff pastry fritters look absolutely delightful! The combination of sweet, tender pear sauce encased in crispy, golden pastry is truly mouthwatering. While traditionally enjoyed as a sweet treat, I wonder how a subtle hint of spice might elevate the flavors. Perhaps incorporating a touch of chili-infused honey or a light dusting of cayenne pepper could add an unexpected and delightful twist. Have you ever experimented with adding a spicy element to these fritters?

By: Audrey

Audrey — Tue, 10 Oct 2023 05:09:56 +0000

In reply to Colleen.

Wonderful, Colleen! This story reminds me of making these as well… My husband likes pears, but not usually in desserts. But when I made these, he absolutely loved them. I think the deep fried dough has something to do with it, honestly 🙂

“Old” puff pasty can be more difficult to work with, so this could be part of where some of your difficulties came from… I think with a fresher batch and the knowledge you’ve obtained from making it the first time, that the 2nd round will be even more successful with the family (if possible).

Thanks for the review!

By: Colleen

Colleen — Tue, 10 Oct 2023 02:54:17 +0000

I had a bunch of pears harvested and they ripened all at once. I saw this very interesting recipe and decided to try it, even though the frozen puff pastry was rather ‘old’. I’ve never attempted puff pastry before but I love pears and this looked doable for an old-cook-novice with the pastry. Even though I made countless errors, including nearly burning the sauce, it turned out so wonderfully that the dozen little fritters disappeared as soon as they were cool enough to eat. My husband and adult daughter are neither ones fans of pear but we couldn’t stop eating these beautiful, scrumptious little fritters. I’d had taken a photo but they literally didn’t last that long. Thank you so much for a truly foolproof elegant little treat. Next time I’m getting two boxes of puff pastry dough so there will be enough for friends to share.

By: Audrey

Audrey — Sat, 05 Aug 2023 07:32:52 +0000

In reply to JoJo. I've never thought of doing this. I'd have to put some thought into it and maybe try that out once pear season comes around! Could be tricky... But could work?

By: JoJo

JoJo — Sat, 05 Aug 2023 03:41:12 +0000

Audrey, can you please experiment and advise how to do this recipe but as baked in the oven? Would really appreciate having that instruction!