• Serves


  • 1 sheet Pampas Puff pastry, partially thawed
  • 2 pears
  • ½ juice of a lemon
  • 40g butter, melted
  • 1 tbs sugar
  • 1 tsp vanilla extract
  • 1 tsp ground ginger
  • 2 tbs almond meal
  • ½ tsp ground cinnamon
  • 300 ml thickened cream, to serve


  • Preheat oven to 220°C. Cut the puff pastry into three rectangles and place on a baking tray lined with baking paper.
  • Peel, quarter and core pears, then slice thinly. Mix together pear slices and lemon juice in a small bowl and set aside.
  • Stir together the butter, sugar, vanilla extract and ginger. Using a pastry brush, generously brush the top of the puff pastry with the butter mixture. Leaving a 1cm border all around. Sprinkle with almond meal, approx. 3 teaspoons for each rectangle.
  • Layer the pear slices on top of the puff pastry. Brush the top of the pears with the remaining butter mixture and sprinkle with cinnamon.
  • Bake for 15-20 minutes or until the pastry is golden brown. Remove from oven and let cool for five minutes. Serve warm with whipped cream.