Ingredients
Serves 82 big tablespoons of butter
2 big tablespoons raw sugar
6 pears, quartered and cored
Handful pecans
1½ sheets, ready rolled puff pastry
Method
Pre-heat oven to 180˚C.
In a 25cm non-stick fry pan fry butter and sugar until just starting to caramelise.
Add pears and lightly cook for a few minutes, coating well with caramelised sugar and butter.
Sprinkle pecans evenly around pears.
Join the sheets of pastry together to create a slightly larger square.
Place pastry over the top of the pears in the pan. Tuck in edges and pierce the top of the pastry with a skewer to allow any steam to escape.
Bake in oven for 25 minutes or until pastry goes golden brown.
Turn out upside down and serve.