Pear Puff Pastry With Mint And Cassis

• 2 servings
• 2 13/16 ounces puff pastry
• 2 pears Rocha
• 4 mint leaves
• 2 teaspoons dark brown sugar
• 2 teaspoons cassis
• liqueur
• 1 tablespoon lemon juice
• 1 egg yolk
• almond to taste

1. Preheat oven to 180 degrees Celsius.
2. On a floured surface, roll out the puff pastry, and cut out 4 squares 10 centimeters long by 10 centimeters wide, as pictured.
3. Peel the pear without removing the stem, and use a knife to slightly cut the back of the pear so as to be able to lie flat on the dough. Set aside.
4. In a mortar, place the mint leaves and sugar, and crush a little. Add the Cassis liqueur and lemon, stir well until you get a very dark homogeneous liquid.
5. Place the liquid in the base of the puff pastry, then the pear, and the remaining liquid on top.
6. Close the pastry with the other rectangle on top, and press edges with a fork or fingertips.
7. Brush the dough with the egg yolk, and put almonds on top.
8. Bake for about 25 minutes, or until well browned as in the image.

pastry, rocha, mint, brown sugar, cassis, liqueur, lemon juice, egg yolk, almond

Taken from www.yummly.com/recipe/Pear-Puff-Pastry-with-Mint-and-Cassis-682856 (may not work)