6 firm pears, peeled
2 tbsp (30 mL) lemon juice
1 tsp (5 mL) cinnamon
1/4 cup (50 mL) butter
1/2 cup (125 mL) granulated sugar
7 oz (200 g) thawed, frozen puff pastry (about 1/2 pkg)
1/2 cup (125 mL) whipping cream, whipped
1 Preheat oven to 425°F (220°C). Cut the pears in half lengthwise and scoop out the cores. Halve again to make quarters. Rinse the pears and toss with the lemon juice and cinnamon in a large bowl.
2 Melt the butter in a 12-inch (30 cm) ovenproof skillet set over medium-high heat. Sprinkle in the sugar and stir to combine. Remove from the heat.
3 Arrange the pears, peeled side down, over the sugar mixture in a circular pattern; drizzle any juices left in the bowl over the pears. Return to the heat. Cook, without stirring, for 8 to 10 minutes or until a thick, amber-coloured caramel has formed in the pan. Remove from the heat.
4 Meanwhile, roll the pastry into a 12-in (30 cm) circle. Place the pastry directly over the fruit so that pears are completely covered. Tuck the edge of the pastry in to fit inside the pan snugly. Transfer the pie to the preheated oven. Bake for 25 minutes or until pastry is brown and crisp. Cool in the pan for at least 20 minutes. Turn pie out onto a large platter. Spoon any juices remaining in pan over top of the fruit. Garnish with whipped cream.
Makes 6 servings.