Reversed pear pairs

Name: reversed pear pairs
Cook time: 30 min
Total time: 65 min
Yield: 4
Cuisine: French
Ingredients: 2 slice frozen puff pastry; 50 g unroasted almonds; 1 el custard powder; 2 Conference pears or some other pears; 100 g granulated sugar; 3 el tap water; 20 g unsalted butter or margarine; 3 el lemon juice; 1 el wheat flour

Perentars with custard, almonds and puff pastry.

Ingredients

Kitchen Stuff

1 food processor
4 quiche mold (Ø 10 cm)
1 rolling pin

Directions

Preheat the oven to 200 ° C. Let the puff pastry thaw.
Finely grind the almonds and custard powder in the food processor. Keep separate.
Peel the pears, let the stalk sit. Halve lengthways and remove the core. Put on the shelf and cut a few times and form a fan.
Melt the sugar in the water in a saucepan over low heat. When the sugar crystals have dissolved, allow to caramelise until golden brown on a high heat.
Stir in the butter carefully and add the lemon juice. Beware, it can splash.
Pour the caramel into the molds.
Place 1 pear in each mold with the convex side in the caramel and press gently. Sprinkle with the almond powder.
Spray the worktop with the flower. Lay the puff pastry together and roll out into a piece of 22 x 22 cm.
Cut 4 rounds, slightly larger than the quiche shapes. Put on the pears and push slightly down at the edge. Prick some holes in the dough.
Bake in the oven in about 25 minutes until golden brown and done. Allow to cool for 10 minutes.
Place plates on the molds and turn around. Yummy! .