Pears In Pyjamas
Crisp, buttely puff pastry makes the perfect covering for warm pears, especially when they contain a surprise in the form of diced dried pear (perhaps soaked in, ea u-de-v ie de poire Williams or brandy) bound in a marzipan-like mixture in lieu of a core. Alternatively, you could use just a small piece of marzipan or a piece of plain chocolate.
INGREDIENTS:
1 QUANTITY PUFF PASTRY OR
1 X 375 G/13 07 PACKET BEATEN EGG, FOR GLAZING
2 TSP CASTER SUGAR
FILLING:
1 DRIED PEAR HALF, CHOPPED (OPTIONAL)
2 TBSP EAU-DE-VIE DE POIRE WILLIAMS, BRANDY OR WATER (OPTIONAL)
4 LARGE DESSERT PEARS,
SUCH AS COMICE OR WILLIAMS
FINELY GRATED RIND AND
JUICE OF I LEMON
1 15 G/4 07. GROUND ALMONDS
I EGG YOLK
TO SERVE:
SINGLE OR WHIPPING CREAM, OR VANILLA DAIRY ICE CREAM
DIRECTIONS:
For the filling, soak the dried pear half in the eau-de-vie, brandy or water, if liked, for several hours.
On a lightly floured surface, roll out the pastry to just over 35 cm/14 inches square. Using a sharp knife, trim the edges and cut the pastry into four squares.
Leave to rest.
Peel the pears and core them carefully from the bottom; leave the stalks on. Brush the pears immediately with lemon juice.
Mix together the ground almonds and egg yolk, then mix in the dried pear and any remaining soaking liquid, if used. Pack into the cavity in each pear, then stand upright in the centre Of each pastry square. Brush the edges of the pastry with water, then fold the hour corners up to the top of each pear. Lightly press all the seams and edges to seal, except around the stalk as there must be an outlet for the steam. Stand the pears on the baking sheet and place in the refrigerator for 30 minutes.
Set the oven to 220T./425°F/Gas 7.
Brush the pastry with beaten egg and sprinkle with sugar. Bake for 15-20 minutes until the pastry is crisp and golden. Serve warm with single or whipping cream, or vanilla dairy ice cream.
