Active Time

　　30 min

　　Total Time

　　45 min

　　We're taking the highway to French elegance with these stacked desserts. Unsweetened whipped cream is a wonderful foil for gooey caramelized pears and flaky puff pastry.

　　

Ingredients

Makes 4 servings

　　1/2 package (1 pound) frozen all-butter puff pastry in 1 piece, thawed

　　1/2 cup chilled heavy cream

　　1/2 cup sour cream

　　1 cup sugar

　　2 (14-ounce) cans pear halves in light syrup, drained, reserving syrup

　　2 tablespoon unsalted butter

　　Garnish: confectioners sugar for dusting

　　

Step 1

Preheat oven to 400°F with rack in upper third.

　　

Step 2

Roll out pastry with a floured rolling pin on a lightly floured surface into about a 16-inch square. Trim edges. Transfer to a parchment-lined baking sheet and place another baking sheet on top. Bake until golden and cooked through, 15 to 18 minutes. Remove top baking sheet from pastry and transfer pastry to a rack to cool completely.

　　

Step 3

While pastry cools, beat heavy cream with an electric mixer until it just holds soft peaks. Fold in sour cream gently but thoroughly.

　　

Step 4

Meanwhile, cook sugar in a dry large heavy skillet over medium heat until it begins to melt, then continue to cook, stirring with a fork, until it is completely melted and golden. Stir in reserved pear syrup and boil, stirring, until thickened, 3 to 5 minutes. Stir in pears. Remove from heat and swirl in butter until combined.

　　

Step 5

Cut pastry into 8 rectangles with a large knife. Place half of rectangles on 4 serving plates. Spread cream mixture over pastry, then spoon pears with caramel over top. Place remaining pastry rectangles on top.