Pear Tartlets

1- 11.5 oz. can frozen concentrated strawberry juice blend, thawed
1 juice can water
1/2 C. sugar
red paste food coloring
4 large, firm but ripe Bosc pears
1- 17.3 oz package frozen puff pastry, thawed
1 large egg beaten with 1 T. water

In a deep 3 qt. non-aluminum saucepan, heat strawberry juice, water & sugar to boiling, stirring until sugar dissolves. Add food coloring to tint mixture dark red. Meanwhile, peel 2 pears; cut lengthwise in half. With a melon baller, remove cores.

Add pear halves to boiling juice mixture; simmer over low heat 10 minutes or just until they begin to soften, turning occasionally. While pears are simmering, peel, halve & core remaining pears. With slotted spoon, remove pear halves from pan to a bowl; repeat cooking procedure with remaining 2 pears. Pour poaching liquid and remaining pears into bowl. Let pears cool in liquid, turning them often. Cover & refrigerate overnight.

Heat oven to 375°. Drain pears, reserving liquid. Pat pears dry on paper towels; set aside. Unfold one sheet of puff pastry. With a floured rolling pin, roll pastry lightly to eliminate fold lines. Place a pear half in one corner of the pastry, about 1" from edges; with knife, cut pastry around pear 3/4" larger to create pear-shaped pastry tartlets. Transfer tartlets to baking sheet. Repeat with remaining pear halves & pastry. Remove pastry trimmings, roll out to 1/8" thickness & cut out 8 leaf shapes, about 1-1/2" long & 1" wide.

With tip of knife, lightly score pastry from edge of pear to edge of pastry, so it will puff up during baking. Brush exposed part of pastry with some egg mixture. Attach a pastry leaf at top of each tartlet; brush with egg mixture. Bake 28-30 minutes, or until pastry is golden brown.

Meanwhile, boil 1 C. reserved poaching liquid over high heat until reduced to a syrupy consistency- about 10 minutes. Cool to room temperature (until syrup thickens slightly). When tartlets are baked, let pastry cool to room temperature in pan set on wire rack, Brush pears with poaching syrup. Transfer tartlets to a serving tray or individual dessert plates.

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