Pear Baked on Puff Pastry

For the pear baked on puff pastry, peel Williams pears, cut in half and remove core. Cook pears in sugar water with cinnamon and cloves until firm to the bite. Mix marzipan with Williams brandy and spread on puff pastry as desired.

Cut pear halves and lay them on the puff pastry slices in a fan shape. Turn the edge of the puff pastry slightly upside down to create a slightly higher edge. Dust pear with a little cinnamon and pour some Williams cream over it (keep some cream).

At this stage, the pear pie could also be frozen and baked later. Bake in the preheated oven at about 180°C for about 20 minutes (also frozen). Round off the rest of the Williams cream with pear nectar, a little whipped cream, cinnamon and, if desired, a dash of Williams brandy.

Use melted chocolate to make decorative ornaments on the plates, for example in the shape of a pear, and fill them with diluted Williams cream. Arrange puff pastry cakes and nicely decorate the pear baked on puff pastry with mint leaf and cranberries.

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