Pears in Puff Pastry

Peel the pears, leaving the stems intact.

Place all the syrup ingredients in a heavy-bottomed saucepan. Bring to a boil.

Add the peeled pears and simmer over medium heat for about 20–40 minutes. The time will depend on how firm the pears are to start — I simmered mine for 30 minutes. The pears should become soft and soaked through with the syrup, but not falling apart. Transfer the cooked pears to a plate and let them cool.

Leave the syrup simmering over medium heat uncovered; it should reduce by roughly 2–3 times. Once cooled, the syrup should have a medium consistency — not too thin and not too thick.

Unfold the pastry and roll it out slightly in one direction. Cut it into long strips about 1–1.5 cm wide.

Stand a pear upright on a plate — if it doesn't balance, trim the bottom slightly with a knife to create a flat base. Begin wrapping the pear with a strip of pastry, starting from the bottom.

Continue wrapping all the way to the top, pressing the ends of the strips together to seal.

Transfer the wrapped pears to a baking sheet lined with parchment paper. Bake in an oven preheated to 200°C for about 30–40 minutes, or until the pastry is lightly golden.

Let cool.

Pour a little syrup onto a dessert plate. Place a pastry-wrapped pear in the center and serve with a knife and fork.