If big desserts are not your thing or if you are looking to impress then these dessert canapés are perfect.
The trick to keeping the pastry lovely thin and crisp is baking the sheets between two baking trays. Don't forget to top with baking paper!
POACHED STICKY PEARS
3 brown pears, cut into quarters
½ c sugar
2 cinnamon sticks
1 vanilla pod
½ c honey
2 sheets puff pastry
300 g fresh ricotta, Zany Zeus is best
½ c slivered almonds
Icing sugar to dust
Preheat oven to 200 degrees. Arrange a large baking tray with baking paper.
For the pears, ¾ fill a large fry pan with water.
Add sugar, cinnamon and vanilla. Bring to the boil.
Add pears and reduce heat to a gentle simmer. Cook pears until tender. Roughly 15-20 minutes.
Strain. Discard water.
Return pan to heat. Add honey.
Once melted and beginning to bubble add the pears, vanilla pod and cinnamon sticks back to the pan.
Gently cook in bubbling mixture for 10-15 minutes or until the pears start to colour.
Turn off heat.
Carefully cut each pear into thin slices and add back to syrup to coat.
Set aside for assembly.
Place pastry on paper. Cover completely with another slice of baking paper and top with another baking tray.
Place in preheated oven and bake for 10-15 minutes or until golden.
Set aside to cool for 5 minutes.
Cut into 20 squares.
Set aside to cool completely.
Place almonds in a small tray and toast for 10 minutes or until golden.
Set aside to cool.
For the assembly, take a teaspoon of ricotta and place on pastry square. Next pear slice, toasted almonds, ½ tsp honey syrup and dust with icing sugar.