Pear and Ginger Parcels

Serve half a pear per person with a splodge of creme fraiche or vanilla ice cream.

Ripe pears – peeled, cored and halved
Butter – about one large knob per pear
sugar – 1 tablespoon per pear
½ teaspoon of the syrup from a jar of stem ginger per pear

Puff pastry – one sheet of ready rolled will cover about 4 halves.

Heat the butter and sugar in a frying pan. When the sugar has melted place the pears flat side down in the pan, turn the heat up high and pour the syrup over the pears. Fry vigorously until the pears start to caramelise. Remove from the pan and allow to cool. As the pan cools, the butter and sugar will turn into a nice toffee.

Take a sheet of ready rolled puff pastry and cut into quarters. Place the rounded side of the pear half on top then wrap the edges up and place flat side down on a baking sheet.

Place in an oven at 200C for about 20 minutes until puffed, brown and crispy.

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