• 450 g puff pastry
  • 6 large pear halves (poached or tinned)
  • 6 tblsp apricot jam
  • 100 g flaked almonds


  • Roll out puff pastry to a thickness of 1/8 inch. Cut a rectangle of pastry 4 inches x 3 inches.
  • On one piece of pastry, score around the edge of the pastry 1 inch.
  • On the inside spread 1 tablespoon of apricot jam. . Place pear half on top sprinkle with flaked almonds.
  • Egg wash the edge of the pastry.Using a lattice cutter, roll in along the other piece of puff pastry. Pull apart slightly and place on top of pear.
  • Egg wash and bake in a hot oven 200°C for 10-15 minutes.
  • Serve with ice cream.