We used corella pears with a very pale flesh and delicate flavour .
Preheat your oven 180 deg C
Peel 2 pears , slice them lengthways and carefully remove the core .( set aside )
Combine 1 tbs of maple syrup with 2 tbs of melted marg / butter .
Place the pear halves on a baking tray , cut side down , drizzle the maple syrup /butter mix over .
Bake , uncovered for 15 minutes ...until just tender ...test with a skewer .
In the meantime make your frangipane paste ......Place 2 tbs of butter / marg in a in a small bowl with 1 tsp of vanilla extract , 2 tbs of icing sugar , 1 egg yolk , 1 dsp of plain flour and 1/2cup of almond meal /flour (same thing....now mix all the ingredients together with a wooden spoon..
Cut 1 sheet of commercial puff pastry into 4 equal squares .......and place these on a ( lightly sprayed and lined with baking paper .)
Spread equal proportions frangipane paste onto the puff pastry slices ..place 1 pear half on each slice .
Fold the pastry inwards .
Bake uncovered for 20 -25 minutes .
You can serve these warm with sour cream for dessert or eat cold anytime with a good coffee or cup of tea .....and let your mind drift to France ...
Preheat your oven 180 deg C
Peel 2 pears , slice them lengthways and carefully remove the core .( set aside )
Combine 1 tbs of maple syrup with 2 tbs of melted marg / butter .
Place the pear halves on a baking tray , cut side down , drizzle the maple syrup /butter mix over .
Bake , uncovered for 15 minutes ...until just tender ...test with a skewer .
In the meantime make your frangipane paste ......Place 2 tbs of butter / marg in a in a small bowl with 1 tsp of vanilla extract , 2 tbs of icing sugar , 1 egg yolk , 1 dsp of plain flour and 1/2cup of almond meal /flour (same thing....now mix all the ingredients together with a wooden spoon..
Cut 1 sheet of commercial puff pastry into 4 equal squares .......and place these on a ( lightly sprayed and lined with baking paper .)
Spread equal proportions frangipane paste onto the puff pastry slices ..place 1 pear half on each slice .
Fold the pastry inwards .
Bake uncovered for 20 -25 minutes .
You can serve these warm with sour cream for dessert or eat cold anytime with a good coffee or cup of tea .....and let your mind drift to France ...
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