Pear Pastries

Method

1. Put the 100 g caster sugar and 100 ml water into a wide pan and bring to the boil.
2. Add the pear chunks and reduce to a gentle simmer.
3. After a few minutes, add the ½ tsp ground ginger, ¼ tsp cinnamon and 1 tbsp lime juice.
4. Continue cooking gently until the pears are just fork-tender but still holding their shape.
5. Remove the pears with a slotted spoon and set aside.
6. Keep the remaining pear syrup on the heat and reduce it until it is glossy and thick enough to coat the back of a spoon and leave a clean trail when you run a finger through it.
7. Take the syrup off the heat and stir in a few fine scrapes of lemon zest, the vanilla and 10–15 g butter until glossy. Reserve the caramel for serving.
8. Cut the puff pastry into rounds.
9. Use the rim of a glass to make a light circular impression in each pastry round, leaving a 1–2 cm margin around the edge without cutting through the pastry.
10. Prick the pastry inside the impressed circle with a fork to discourage the centre from rising.
11. Arrange the drained pears in the middle of each round, keeping them inside the 1–2 cm margin.
12. Brush the exposed pastry edge with beaten egg and sprinkle with muscovado sugar.
13. Bake at 200°C fan for about 15 minutes, or until the pastry edges are risen and deeply golden.
14. Serve the pear pastries with the reserved pear caramel alongside.