3 firm pears (try Bosc, or firm d'anjous) each of my pears weighed 1/2lb
4 cups moscato wine
1.25 cups sugar
3 strips lemon zest, removed with a vegetable peeler
juice of 1/2 a lemon
2 cinnamon sticks
1 sheet puff pastry, thawed
Peel the pears. If they don't stand up straight on their own, cut a bit off the bottom to create a flat surface.
In a saucepan, combine the wine, sugar, lemon strips and juice, and cinnamon sticks. Heat over medium high until the sugar dissolves. Add the pears, and lay them on their sides.
Riper pears will need less cook time, but typically your pears need somewhere between 5 and 15 minutes on each side. Make sure you watch so your pears don't turn into mush. Once the pear is knife tender on all sides, remove from the poaching liquid. Remove the lemon strips from the pot, and turn the heat to high to start reducing the poaching liquid. Reduce until it's thick and amber colored.
Preheat the oven to 400 degrees F.
Cut the puff pastry into long strips using a pizza wheel.
Wrap the puff pastry strips around the outside of the pear, starting from the bottom. They should stick pretty well on their own.
Bake the pears for 15 to 20 minutes, until the puff pastry is golden brown. Drizzle the pears with the reduced poaching liquid, and enjoy!