- Pear - 8 pieces
- Sugar powder - 100 Grams
- Butter - 100 Grams
- Anis star - 3 pieces
- Cardamom - 10 Grams
- Cinnamon - 20 Grams
- Brandy - 2 Art. spoons
- puff pastry - 500 Grams
1. Wash the pears, cut into two parts, gently carve out the middle. 2. Mix sugar, oil, anise, cardamom and cinnamon in a fire-resistant pan, about 20 cm wide, and put on a large fire. Wait until the mixture boils. Shake off the frying pan and mix the mixture until the sugar is caramelized. 3. Put the plums in a frying pan, cook them in sauce for 10-12 minutes, stirring occasionally, until they are caramelized. Pour brandy and set fire to it. To put off the pears. Preheat the oven to 200 degrees Celsius. 4. Roll the dough to a thickness of 0.3 cm and cut the circle. 5. When the pears cool down a bit, lay out from above the dough with a cut upwards in the form of a flower. 6. Put the dough on the pears to form the edges. Puncture the dough with a fork and bake for 15 minutes. Reduce the temperature to 180 degrees and bake for another 15 minutes until the dough blushes. Remove from the oven and let stand. Then put the plate on the bottom up.
Servings: 8