Pear and Rosemary

Make flaky pastry  Recipe  , when ready roll very thinly and cut into disks 10 cm/4 inches. Cook in the oven at 400°F/200°C/Reg6 for about 25 minutes until golden brown.

Meanwhile put the water in a saucepan, add the sugar and three or four sprigs of rosemary and bring to a simmer stirring from time to time.

Peel the pears, core and cut into half. Add to the syrup and simmer for 20 to 25 minutes until soft over a medium heat turning the pears from time to time.

Put the pastry disks on to serving dishes, then carefully put two pear portions on to each disk and dribble over a little of the rosemary syrup. Put a dollop of creme fraiche with a fresh rosemary sprig as decoration and serve  Zoom   along with the remaining syrup in a jug.