Perslofjes with chocolate-pepper sauce

Carefully remove the cores from the pears with the apple drill, drill from the bottom and stop halfway. Halve the pears in length, leave the stalk on it.

Cut some skins of the orange and squeeze out the fruit. Fill the orange juice with water to 450 ml and bring it to the boil with the vanilla pod, 50 grams of sugar and the orange zest.

Poach the pears for about 5 minutes against the boil. Remove the pears from the pan and let them cool (keep the poaching liquid).

Preheat the oven to 200ºC. Dust the work surface with flour. Cut 6 pear shapes from the puff pastry that are somewhat larger than the pear halves. Form leaves of the leftover dough.

Place the dough next to each other on baking paper in the refrigerator. Strain the poaching liquid. Dissolve the cocoa in a pan in 4 tablespoons of cold water.

Pour in the poaching liquid and add the red pepper. Let it boil down to 150 ml. Stir this through the whipped cream and keep separate.

Dab the pears dry. Mix the butter, brown caster sugar and almonds and fill each pear cavity with a bit of this mixture.

Brush the dough molds with egg. Place half a pear on each piece of dough with the convex side facing up. Stick some dough leaves on the dough buds and sprinkle the booties with a little sugar.

Place the baking paper on the baking tray and bake for 12-15 minutes in the middle of the oven until the dough is golden brown. Divide chocolate sauce for serving.