Adapted from Here
~from Savoring Time in the Kitchen
Makes 6 pastry pears.
1 pkg puff pastry (2 sheets)
3 firm pears
1 cup sugar
3 cups water
1/2 lemon
1/2 cup almond paste – found in the pie fillings area – Solo is the brand I used
1 egg
3-4 tbsp cream
3-4 tbsp apricot jam
Warm water
Heat oven to 375F.
Place 1 sheet of thawed puff pastry on parchment paper and unfold. Gently roll seams with a rolling pin and then roll lattice cutter across pastry and put back in refrigerator.
(Alternately, if you do not have a lattice cutter you could try making your own designs in the puff pastry with a sharp knife or simply wrap the pear in pastry and add cut-outs over the top before baking. Simply follow the procedure for making pastry cut-outs from the puff pastry 1/2" larger than the pear halves.)
Take the other sheet of puff pastry and cut out shape of a pear about 1/2" larger all around than a halved pear. Cut as many as the number of pear halves you wish to make. You can use the hard paper divider inside the puff pastry package to cut a template to use. Chill all of the pastry while proceeding with the next steps.
Peel the pears, cut in half, core with a melon baler and rub with the lemon half.
In a saute pan large enough to hold the pear halves, bring the sugar and water to a simmer and add the pears. Cover partially and simmer for approximately 15 minutes or until there is only a slight resistance to a knife when inserted into a pear. When done, set aside pears on a paper towel.
To assemble and bake:
In a small bowl whisk together the egg and cream.
Take the pear half cut-out pastry out of the refrigerator. Take a small scoop of almond paste and roll in your hand to make an oblong shape and place it in the scooped out part of the pear from top to bottom and place the pear, cut side down, on the pear-shaped pastry cut-out. Brush the edge of pastry around the pear with the egg mixture.
Take a piece of latticed pastry (or larger piece of plain pastry) large enough to fit over one pear half and slowly and gently pull apart the dough so a lattice forms. Do this when the dough is as cold as possible but not so cold it breaks. You may have to go over the slits with a paring knife if they weren’t cut through to the bottom.
Lay each piece gently on top of the pear (the colder the dough the easier to handle). Press down gently and trim the edges with a paring knife.
Brush the top of the pastry with egg wash.
Bake for approximately 20-30 minutes or until the pastry turns a golden brown.
Combine the apricot jam and water and microwave until warm. Mix it together then strain it to get out the clumps of apricot. Brush it over the pears when they come out of the oven to give it a shiny glaze.
Garnish it with caramel sauce or a small scoop of the best vanilla ice cream you can find.
Caramel Sauce with Lemon
Source Unknown
1 1/2 cups sugar
1/4 cup water
1 1/2 teaspoons fresh lemon juice
1 cup whipping cream
2 tablespoons (1/4 stick) unsalted butter
Stir sugar, water, and lemon juice in heavy medium saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber color, about 7 minutes. Remove from heat. Add in cream (mixture will bubble vigorously). Return to low heat; stir until any bits of caramel dissolve. Add butter; whisk until smooth. (Can be made 1 day ahead. Cover and chill.)