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Baked pear dumplings
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Ingredients
2 sheets of store-bought shortcrust pastry Milk (or egg white), to glaze Caster sugar, to glazeng
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Preparation Method
Pre-heat oven to 200°C.
Melt the chocolate and mix with the almonds and five-spice powder.
Pull the stalk out of each pear and keep them aside. Core the pears using an apple corer or sharp knife - make sure you scoop out all the seeds.
Cut both sheets of pastry into a circle about 20cm in diameter. Reserve some to make the pastry leaves.
Fill the pears with the chocolate mixture.
Brush the edges of the pastry with water and fold the pastry up around the pear, keeping the shape of the pear. Press to seal and trim off any excess. Brush with milk (or egg whites) and sprinkle with caster sugar.
If you have the inclination, make some pastry leaves to stick them to the tops of the pears. Stick a reserved stalk back in each and bake on a buttered baking sheet for 30 minutes until the pastry is golden.
