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Ingredients
4 pears, cored and cut in half
150g coffee beans, lightly crushed
2 sheets of butter puff pastry
100g mascarpone
1 stick of cinnamon
1 tbsp of ground cinnamon
100g caster sugar
300ml water
Method
Place the coffee beans into a baking tray with a splash of water and the pears onto a pastry rack over the top, seal the top with foil then put the tray onto the stovetop and cook for about 20 minutes.
Cut the pastry into 8 squares and smear with a tbsp of mascarpone, then top with a pear half.
Bake in an oven pre-heated to 200oC for about 15 minutes.
Place the cinnamon stick, ground cinnamon, sugar and water into a saucepan and bring to a boil then continue boiling until a syrup is formed.
Drizzle the baked pear pastry with syrup just before serving.
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