Vessy’s Gourmet kitchen

1. Wash, peel and core pears; (save the cores for decoration and use extra ones if you have more pears or apples)
2. Add water, sugar, St Garmain, vanilla bean, cinnamon and lemon to a pot and bring to boil; poach for about 7 mins; set pears aside; add saffron and reduce the sauce until it thickens;
3. Roll you puff pastry on a floured surface, cut into 6 rectangles, add a pear in the middles and score around it; brush thickened sauce on the pears, brush egg wash on the pastry and sprinkle coarse sugar;
4. Freeze for 10 mins; brush more sauce on top of the pears and bake at 400 F for about 25 mins;
5. Once baked, glaze pears one more time, sprinkle powdered sugar, add thyme and optionally vanilla bean ice cream, a drizzle of the sauce and enjoy!