500 g./1 lb. 1/2 oz. frozen puff pastry - 500 g./1 lb. 1/2 oz. pears - 70 g./1/2 oz. toasted pine-nuts or almonds - 20 g./1 oz. butter - 2 slices crumbled bread softened in milk - 1 tbsp. sugar - orange zest - 1 whole egg for brushing surface - cup rum - icing sugar
Defrost pastry. Peel pears, cut into cubes and gently simmer in butter caramellized with sugar. Turn out flame, add chopped orange zest, sliced bread, dried fruit and rum. Cut pastry into two disks, one for placing in butter-lined cake mold in the shape of a star or Christmas tree. Place filling in, cover with other disk of pastry, close edges pressing slightly with fingers and trim edges with a knife. Use pastry left-overs to decorate surface. Brush with egg and bake in oven heated to 220° for 35/40'. Serve dessert warn in its container or on serving plate with dusting of icing sugar.
N.B. Ingredients are given for 4 portions. | 
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 | Dulcedo
Santa Margherita
This is the new dessert wine produced by Cantine Santa Margherita. White, with a special golden color; warm notes of honey and vanilla; intense, sharp and enticing bouquet. Rich and dense to the palate, it leaves a decisive impression.
Serve at:
16°-18° C.
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