The pear parcel
A golden coat hides the treasure within
Slice the vanilla pod in half and use a knife to scrape the seeds out. Pour the sugar, water, cinnamon, and vanilla (seeds and the pod) into a saucepan and bring to the boil.
Immerse the peeled pears into the syrup for 10 minutes. Remove them from and then let them cool. Cut and keep the top of the pears, and remove the stem and the cores with the apple corer.
Place the pears upright on baking paper on a baking tray. Mix the nuts with the caramel sauce, and fill the inside of the pears with the mix. Then put the pear tops back on. Unroll the pastry sheet, cut it into 2cm strips and wrap the strips around the pear. Brush the pastry with egg yolk.
Bake for 30 minutes at 170°C. Serve the pears on caramel sauce, then pour melted chocolate over the pears, and decorate with a few chopped walnuts. Enjoy!
TO SEE THE RECIPE
You've hit your 3 recipe limit for this month.
Unlimited access to ChefclubDISCOVER CHEFCLUB PREMIUM
Looking for more?
Meet the Chefclub team
More Chefclub recipes
Find Chefclub's top recipes in our best-of collection boxed set. These books compile our most-liked recipes from the community with tons of photos, step-by-step instructions, and kitchen tips! With these books you'll be able to create easy and tasty original recipes for any moment.DISCOVER THE BOOK
Watch the Videos
The best of - 45 recipes to share
Chefclub desires to transform the kitchen into a space of sharing and fun. The videos, and now this first book are there to guide, inspire, amuse but mostly share. Share with famil...