Quick and Easy Stuffed Pear in Puff Pastry

This is really quick and easy to make with ingredients you already have in your kitchen - that's why I decided to try it and it was SO worth it.

So here was the situation:
- Accidentally bought puff pastry 6 months ago and it's just been sitting in the freezer
- Forgot about the two pears in the crisper drawer from 2 weeks ago
- Needed to make dessert because our friend Steve was coming over for dinner and to watch Tennessee Rugby 7s

A google search later, I found this Greek recipe for Ahlathia me Sfoliata and it sounded delicious, quick and easy - Perfect!

INGREDIENTS
2 pre-cut 4 to 6 inch circles of puff pastry (or 1 sheet of frozen puff pastry) defrosted
1 pear
1 tablespoon of raisins (about 20-22 raisins)
1 tablespoon of brown sugar
1 tablespoon of melted butter
tiny amount (tip of a teaspoon) of ground cinnamon
1/4 teaspoon of brandy (we used burbon because that's what we had)
1/2 teaspoon of granulated sugar

DIRECTIONS
If using a sheet of puff pastry, unfold when fully defrosted to room temperature (about 20-30 mins), and cut two 4-to-6 inch circles out of the pastry using a bowl (or other tool) as a guide. The size of the circles isn't important - they just need to be large enough to leave a little rim of dough around the pear.

Preheat oven to 350°F (175°C).

Combine raisins, brown sugar, cinnamon, brandy, and melted butter in a small bowl and mix to combine completely until the liquid is fully absorbed. The filling will be moist and stick together nicely.

Peel pears and cut in half, lengthwise. Scoop out hard core and seeds, and fill the cavities with the filling. Pat filling in, and place each pear half on top of a pastry circle, centered, filling side down.

Score the tops of the pear halves in several places (to prevent their breaking open during baking), and, optionally, cut the edges of the pastry that extend out from the bottom for a decorative touch.  (You can use a knife or scissors to make little cuts into the pastry all the way around the pear).

Sprinkle a little granulated sugar over the top and bake on an ungreased cookie sheet at 350°F (175°C) for 15-25 minutes, until pastry is nicely browned (baking time will depend on individual ovens). The pastry will puff up (hence, the name) around the pear.

Serve immediately with vanilla ice cream and you won't regret it!