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Melt butter in a fry pan then add the pears, vanilla seeds, brown sugar and cinnamon. Cook until the sugar is melted.
Add the red wine, bring to a boil and simmer for 15 minutes, turn the pears over and simmer for a further 5 minutes then remove pears from liquor and allow to cool.
Continue cooking the red wine until reduced to a sticky sauce.
Cut pastry sheet half, place one half pear in the centre, egg wash the edges, fold over, egg wash the top, sprinkle with brown sugar and bake at 180C until brown.
Serve with mascarpone and sauce reduction.
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