Instructions: Method: Heat oven in accordance with puff pastry package instructions.

Peel, halve lengthwise and remove the cores of the pears. Lay two sheets of pastry side by side and brush egg wash on both, being careful not to let it run over the edge. Put one pear half on a sheet of pastry cut side down, sprinkle on one-fourth of the sugar and cover with the other piece of pastry, egg washed side down. Crimp the edges with a pastry sealer or a fork. Repeat for the other pear halves and bake until golden brown and well-risen. Put strawberries, confectioners sugar and cream into a blender or processor and run until smooth. To serve finished pastry, put a few tablespoons of strawberry puree on a plate, put pastry on top and serve warm or at room temperature. Variations: Put a small, rolled-out piece of marzipan inside the pastry with the pear. Or golden raisins. Or some chopped strawberry. Marinate the pear halves in maple syrup for several hours before assembling the pastry. Or marinate in Maraschino, strawberry or raspberry liqueurs. Or mix chopped pear and peaches, plums or apricots.

A dab of good vanilla ice cream alongside. Served on a pool of pastry cream.

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