Ingredients
- 300 g granulated sugar
- 80 g shelled walnuts
- 50 g apricot jam
- 3 ripe Kaiser pears
- 2 rolls of puff pastry
- a cinnamon stick
- an egg
- powdered sugar
- granulated sugar
For the recipe of pears in the pastry, peel the pears, cut them in half and remove the seeds to make a hollow to fill. Cook the sugar in 600 g of water with 2 pieces of cinnamon for 10-12 minutes, obtaining a syrup.
Lower the heat, dip the pears and cook for 9-10 minutes (15-20 minutes if they are not ripe). Drain on kitchen paper and allow to cool. Blend 50 g of walnuts and mix with the apricot jam. Cut 2 strips of 2 cm wide into the puff pastry.
Stuff the hollow of each half pear with a teaspoon of walnut and jam mixture, then "coat" them in the pastry as seen in the steps on the previous page. Sprinkle the pears with plenty of powdered sugar and bake at 200 ° C for 24-25 minutes. Remove from the oven, sprinkle with a little of their cooking syrup, sprinkle with icing sugar and complete with the remaining chopped sugar grains.
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