Ingredients
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1 teaspoon grated lemon zest (5 ml)
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2 teaspoons fresh lemon juice (10 ml)
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2 tablespoons one-to-one sugar substitute (I used Splenda, 30 g)
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1 sheet frozen puff pastry, thawed
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2 tablespoons slivered almonds, toasted (30 g)
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1/2 teaspoon sugar (2.5 ml)
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1/2 teaspoon cinnamon (2.5 ml)
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1 1/2 lbs pears (Bartlett or D'anjou, 720g)
Instructions
- Preheat oven to 425F (220C)Gas Mark 7.
- Use nonstick cookie sheet, spray lightly or cover with parchment paper.
- Peel, core and thinly slice pears.
- Lightly coat a nonstick pan with butter flavored cooking spray. (I just used butter).
- Add the pears and saute for 2 minutes.
- Stir in the zest, juice and sugar substitute. Cook until the pears are just cooked through. Set aside.
- On a floured surface, roll the puff pastry to make a 12 1/2 X 10 1/2 (31.25 x 26.25) inch rectangle.
- Sprinkle almonds on the pastry.
- Drain pears and place down middle third (long way) of the puff pastry to within 1/2 inch (1.25cm) of the top and bottom edge.
- Spray the edges of the pastry and fold each 1/3 side over fruit. I brushed on butter.
- Place seam side down on cookie sheet.
- Make slashes every 2 inches (5 cm).
- Mix sugar and cinnamon and sprinkle on top.
- Coat with butter flavored cooking spray. If you use melted butter, put on before cinnamon/sugar.
- Bake 25-30 minutes until puffed and brown.
- Allow to cool to room temperature then cut into 8 pieces. Can serve with sugar free icecream or whipped cream.