Directions

Prepare the Poaching Liquid

1. In a large saucepan add the water, sugar, triple sec, vanilla bean paste, vanilla extract,
2. cinnamon sticks and lemon. Bring to a low boil over medium heat until the sugar is dissolved.
3. Wash, peel, and halve pears. Using a melon baller or measuring spoon, scoop out the seeds
4. of each pear half. Using a paring knife, slice out the fibrous core completely. Then, cut the stem from each pear and split it into two pieces; set them aside. You'll use these halves later to place on top of the puff pastry before baking for a polished presentation.

Poach the Pears

1. Add in the pears to the saucepan and cover with a round piece of parchment paper with a small hole cut in the center.(This step ensures the pears stay under the water.) Keep the liquid at a very low boil and simmer the pears until cooked through, about 10 minutes.

2. When a paring knife inserted into the pears meets no resistance, remove the pairs to a plate to cool.

3. Add the saffron to the poaching liquid and continue to cook until the sauce is reduced by half or more and begins to thicken. Set aside.

Prepare the Nut Filling

1. Place all the nut filling ingredients into a food processor and pulse to get a rough paste. Use a spatula to push the filling down the sides and pulse more until a slightly softer consistency is achieved.

2. Fill the holes in each of the pear halves with the nut filling and spread a little of the filling over the entire flat/cut side of the pears.

Prepare the Puff Pastry

1. In a small bowl beat the egg and water to make the egg wash. Set aside.

2. On a floured surface, roll out the puff pastry and cut it into 6 rectangles, which are slightly bigger than the length & width of the pears. Add a half of a pear (flat/cut side down) in the middle of each pastry rectangle. Then, using a paring knife, score around the pear. Add a piece of the stem under the top of the pear.

3. Brush the egg wash over each of the puff pastries. Then brush the reduced poaching liquid on the pears.

4. Place the pear pastries in the freezer for 20 minutes. This is a crucial step for success. Puff pastry needs to be chilled, when going into the hot oven in order for it to rise properly. Chilling the pastry ensures the buttery layers remain separate and flaky.

5. Preheat the oven to 400°F with a rack in the top ⅓of the oven.

6. Brush a little more of the poaching liquid on top of the pears and bake at 400°F for about 25 minutes until the pastry has risen and browned. Brush the pears and pastry with the poaching liquid and bake until the glaze is set. 2 to 3 minutes more.

7. Remove the pastries from the oven and glaze the pears with the poaching liquid one more time.

Garnish & Serve

1. Once cooled, add a mint leaf just below the steam on each pastry and serve with vanilla ice cream. Enjoy.