Ingredients
60 grams of butter
60 grams of brown sugar
125 grams of ground almonds
1 tablespoon of Amaretto
6 pears
500 grams of puff pastry dough
1 beaten egg
Preparation
- Beat the butter and the sugar until you obtain a spongy cream and add in the ground almonds and the Amaretto. Set it on the side.
- Leave the stems of the pears intact but get rid of the hearts, you can do this by starting to cut from the base. Boil the pears for five minutes so that they don’t lose their shape and are still firm to the touch. Allow them to sit until they cool. Then fill them up with the almonds mixture.
- Over a floured surface extend the puff pastry dough in a very thin coat. Cut it into six squares of around 22 centimeters per side.
- Place a pear in the center of the square and lift the edges of the dough to form a little enclosed “package” leaving the stem of the pear out. Pinch the edges well so as to seal it and then brush it with the beaten egg. Use the rest of the dough to form decorative leaves by cutting them in half and sticking them together. Roll them around the stems of the fruit.
- Keep the pear dough in the refrigerator for at least an hour or prepare them the day before and refrigerate them the whole night.
- Then brush them again with a beaten egg. Bake at 200 degrees for half an hour or until they are golden. Serve hot with whipped cream or ice cream.
Serves 6.
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