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05-26 Douillons

This is the dessert our French exchange student, Louise Chaillous, made for us.

Peel and core 8 pears
Cut each puff pastry sheet in two along diagonal
Center pear on cut triangle
Put 3 slices unsalted butter inside of each pear
Sprinkle about
1/4 t sugar
1/4 t cinnamon
in and on each pear.
Enclose pear inside of pastry, use water to smooth seams so none appear.
Cook for 30-45 minutes at 375 until lightly golden.

Apples work also. The Swedish version uses cardamon instead of cinnamon.
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