- 3 Beurre Bosc Pears, stalks on
- 1 sheet Careme Butter Puff Pastry (defrosted)
- 1 sultanas
- 1/4 Brandy
- Icing sugar to dust
- Egg yolk for egg wash
In a small bowl, add the sultanas and pour over the brandy. leave to soak for 1 hour then using a fork, mash the sultanas until they are roughly broken down. Place in a sieve and drainaway excess liquid.
Peel the whole pears and then cut in half lengthwise leaving the stalk on one half. Using a melon baller, carefully remove the centre core. Slice the pears into approx 5mm slices across the width of the pear keeping the pear slices together.
Cut the sheet or pastry into 6 even rectangles and place on a baking tray lined with baking paper. In the centre of each rectangle place a spoon of mashed sultanas and smear outward slightly into a longer line a little shorter than the height of the pear. Take the pear and gently place the pieces down onto the sultana mixture and pastry and fan out by pushing forwards slightly towards the stalk end making sure the sultanas are completely covered by the pear slices.
Using a sharp knife cut the pastry around the shape of the pear leaving approx 12mm edge.
Add a few drops of water to the egg yolk and whisk lightly. Using a pastry brush, brush the pastry edges with th egg wash. Place the baking tray into the fridge for 30mins to allow the pastry to become chilled again and preheat oven to 180C.
Place the chilled tray into the oven and cook for 20 – 30 mins until the pastry is golden brown.
Remove from the oven and allow to cool before dusting with icing sugar.
By: Chrissy Rob